For best results, use a high-quality flank steak that is at least 1 inch thick. Feel free to adjust the amount of feta, olives, and bacon to your liking. If you don't have a charcoal grill, you can also cook the steak in a hot cast-iron skillet on the stovetop or under a broiler. Adjust cooking times accordingly. Serve with a side of grilled vegetables, such as zucchini, bell peppers, and eggplant, for a complete and satisfying meal.
Greek Flank Steak
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PREP TIME20 mins
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COOK TIME12 mins
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TOTAL TIME32 mins
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SERVING4 People
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VIEWS12
Embark on a culinary journey to the sun-kissed shores of Greece with this exquisite flank steak recipe. Imagine tender, juicy steak embracing a vibrant medley of salty feta, briny olives, and crispy bacon, all harmonizing in a symphony of Mediterranean flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol65 mg
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Fiber2 g
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Protein33 g
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Saturated Fat7 g
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Sodium422 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Grill: Preheat a charcoal grill (such as a Big Green Egg) to 375 degrees F (175 degrees C). Lightly oil the grill grate. (5 minutes)
02
Step
3 mins
Butterfly the Steak: Lay the flank steak on a flat work surface. Carefully cut the steak horizontally from one side through the middle, stopping about 1/2 inch from the opposite side. Open the two halves like a book. (5 minutes)
03
Step
2 mins
Prepare the Filling Bed: Arrange several lengths of butcher's twine on a plate, spaced about 1 inch apart. Place the butterflied steak on top of the twine. Season generously with salt and pepper. Layer a thick bed of baby spinach over the steak, leaving a small border around the edges. Scatter the feta cheese, chopped Kalamata olives, and crumbled bacon evenly over the spinach. (10 minutes)
04
Step
5 mins
Roll and Tie: Starting from the edge closest to you, tightly roll the steak up like a jelly roll, pressing the filling down as you go to ensure a compact roll. Secure the roll by tying it with the butcher's twine at 1-inch intervals. (10 minutes)
05
Step
7 mins
Grill to Perfection: Place the rolled steak over direct heat on the preheated grill. Cook, turning at least once, until the steak is beginning to firm and an instant-read thermometer inserted into the center registers 140 degrees F (60 degrees C) for medium doneness, about 6 to 7 minutes per side. (14 minutes)
06
Step
14 mins
Rest and Serve: Remove the steak from the grill and let it rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)
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Isabella Kirlin
Jun 29, 2025Next time, I'll try using a different type of cheese, maybe goat cheese or halloumi.
Dorthy Kassulke
Jun 23, 2025Absolutely delicious! The combination of feta, olives, and bacon is heavenly.
Elva Bergnaum
Jun 23, 2025I added some sun-dried tomatoes to the filling and it was fantastic!
Faye Mertz
Jun 21, 2025Be careful not to overfill the steak, or it will be difficult to roll.
Leslie Schneider
Jun 18, 2025This recipe is a keeper!
Orlando Dibbert
Jun 13, 2025My family loved this! It's a great way to dress up a simple flank steak.
Assunta Welch
Jun 3, 2025I was a little intimidated by the rolling and tying, but it was actually quite easy. The result was well worth the effort!
Odell Sawayn
May 31, 2025The resting time is crucial! Don't skip it.