Flank Steak Stuffed with Fresh Spinach & Feta Cheese
Started with a 2.1lb Flank Steak. If you look close you can see the grain of the meat going from left to right. I am going to butterfly it from the top to bottom. (see next photo)
Sliced it horizontally to butterfly it open. Note the grain is now going from bottom to top (the flank is turned 90 degree from top photo)
Seasoned it liberally with Naturiffic's Garlicky Lemon Salt
Covered it in Fresh Spinach
and Feta Cheese
Ground some fresh peppercorns on top
Then I rolled and tied it
Onto the Cue-Grill
Tossed on some Asparagus
Time to rest
Slice
Served with Parmesan Risotto and an IPA
Fork shot
It was yummy!