CB’s EZ Grilled Flank Steak Roulade

Ingredients

• 1+1/2 lb lbs of flank steak, pounded to 1/2 inch thickness
• 1/2 cup wilted spinach
• 1/4 cup chopped grilled red pepper
• 1/3 cup chopped feta cheese
• 2 garlic clove, minced
• 1 tablespoon regular olive oil

Instructions

1. Place flank steak between two sheets of wax paper and pound it flat with a meat mallet (not too thin) or the bottom of a pan. (If you don?t know how to do this, you can ask your local butcher shop to do it for you!)
2. Depending upon the size and thickness of the steak, you may want to use a smaller piece and butterfly it as part of the tenderizing process.
3. In pan over medium heat wilt the fresh spinach leaves with the garlic and oil, and drain off the excess liquid. Spread out on baking sheet and set aside to cool.
4. Remove top layer of wax paper from tenderized steak and season with salt, pepper and if you have a favorite rub you think will go with the other flavors.
5. Spread spinach, chopped pepper and feta cheese on steak.
6. Roll up jellyroll-style and wrap with butchers net or tie with kitchen twine every 2-3 inches to keep it rolled up.
7. Method 1:  Roast
8. Spritz sides of roll with canola oil and place on HOT (500+F degree) clean grates and sear for about 2-3 minutes until the meat releases, re-sprits and continue on all sides until the surface of the roll is seared.
9. Place seared roll in metal pan, cover loosely with foil and place on cool spot of grill with no direct heat, close lid and turn off all burners bu the one furthest from the pan holding the meat.  You want to roast the meat at about 350F degrees until the internal temperature reaches at least 135F Degrees - USDA safe.
10. Remove pan with roast from grill, place on counter to rest about 10+ minutes.
11. Slice about 1/2 inch thick to serve on plates.
12. Method 2: Steaks
13. Start by spritzing the open ends with canola oil place on HOT (500+F degree) clean grates and sear for about 2-3 minutes until the meat releases. Use tongs to lift and spritz the other end, sear and then the sides, until all surfaces are seared.
14. Place seared roll in metal pan, cover loosely with foil and place on cool spot of grill with no direct heat, close lid and turn off all burners but the one furthest from the pan holding the meat.  You want to roast the meat at about 350F degrees until the internal temperature reaches at least 135F Degrees - USDA safe.
15. Remove pan with roast from grill, place on counter to rest about 10+ minutes.  Slice about 1/2 inch thick to serve on plates.