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!