Mediterranean Stuffed Flank Steak


  • 1 flank steak
  • 10oz baby spinach
  • 1 cup onions, julienned
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 cup feta cheese, crumbled
  • 1 cup Kalamata olives, chopped
  • 3 tbsp Ben's Heffer Dust


  • In a Matador, caramelize the onions in olive oil (4-5 minutes).
  • Add the spinach and cook until wilted; cool completely and drain any excess liquid.
  • On a cutting board, butterfly the flank steak being careful to not cut completely through the meat.
  • Season the flank steak with 2 tbsp of Ben's Heffer Dust and rub with garlic.
  • Add the spinach mixture evenly across the meat, then top with the chopped olives and feta cheese, and roll the flank steak tightly and secure with butchers twine.
  • Season the outside with 1 tbsp Ben's Heffer Dust.
  • Preheat recteq to 425°F with a sear kit, flat side up.
  • Sear on all sides and cook until the internal temperature reaches 135°F.
  • Let the flank steak rest for 15-20 minutes, then slice across the grain.