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

Kate Merker and Sara Quessenberry
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

215 calories; calories from fat 138; protein 14g; carbohydrates 7g; sugars 2g; fiber 3g; fat 15g; saturated fat 3g; calcium 18mg; iron 2mg; sodium 420mg; cholesterol 20mg.