Charles Masters
Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4

Spread flank steak with olive tapenade and top with fresh spinach before rolling up and grilling.

How to Make It

Step 1

Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.

Step 2

Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Step 3

Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.

Step 4

Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.

Ratings & Reviews

/5
Reviews
five_whole_stars