This grilled flank steak is full of tasty spinach, sun-dried tomatoes, and feta cheese, making it a tasty and filling keto-friendly dish. The steak is sliced in half, filled with the tasty filling, rolled up, and cooked on the grill until it's done. You can make it as the main course for a fancy dinner or cut it up and serve it as an appetizer at your next barbecue.
Ingredients: 1 flank steak about 1.5 lbs. 1 cup spinach leaves, chopped. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper, to taste. Toothpicks.
Instructions: Warm up the grill over medium-high heat. Place the flank steak on a cutting board so that it is flat. Cut the steak horizontally, stopping about 1/2 inch from the other edge, and open it like a book with a sharp knife. This is called butterflying the steak. Chop the spinach and put it in a bowl. Add the sun-dried tomatoes, feta cheese, garlic, olive oil, salt, and pepper. Mix well. Spread the mixture of spinach and sun-dried tomatoes out evenly on top of the flank steak. Starting at one end, roll the steak up tight around the filling. Use toothpicks to hold the seam in place. Place the stuffed flank steak on a grill that has been heated up. Cook for 8 to 10 minutes on each side, or until the steak is done the way you like it. Let the steak rest for a few minutes after taking it off the grill before cutting it. Cut the stuffed flank steak into rounds and serve them hot. You can eat this tasty grilled stuffed flank steak as a satisfying keto-friendly meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
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