Greek-Style Flank Steak
Steak pinwheels filled with spinach, feta and olives (or sundried tomatoes) are really scrumptious with a spicy sauce finish.
- 1 pound flank steak
- 2 cups loosely packed farm spinach or baby spinach leaves
- 1 cup feta cheese, crumbled
- 1/4 cup kalamata olives, chopped or sundried tomatoes, chopped and softened, for filling (optional)
- Salt and coarse black pepper
- 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
- 2 cloves garlic, thinly sliced or finely chopped
- 1 small chili pepper, seeded and finely chopped (optional)
- 1 teaspoon oregano or marjoram (about 1/3 palmful)
- Warm crusty bread, flatbread or pita bread, for mopping
Pre-heat a grill pan or large cast iron griddle or skillet to medium-high.
Position a rack-lined baking sheet in the oven and pre-heat the oven to 425°F.
Cut horizontally through the middle of the steak, but not all the way through the meat, to make a deep slit; spread the steak open like a book.
Top the meat with the spinach, feta and olives (or sundried tomatoes), if using; season with pepper. Tightly roll up the meat into a long, thin log and tie with kitchen string to secure. Season the meat with salt and more pepper and drizzle with EVOO. Add the steak to the hot grill pan and grill all over, 5-6 minutes.
Transfer the steak to the prepared rack in the oven and cook for 10-12 minutes more for medium-rare doneness. Let the meat rest for about 5 minutes.
While the meat is cooking, in a saucepan, heat 1/4 cup EVOO, four turns of the pan, over medium-low heat. Add the garlic, chili pepper and oregano and cook for a couple of minutes, then remove from the heat.
To serve, slice the steak into thin wheels and arrange on plates. Top with the garlic oil and serve with the warm bread.