Ingredients:

• 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

Instructions:

• 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.