Ingredients
-
½ pound flank Steak
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¼ cup Olive
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2 cups Spinach
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Kosher Salt
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Black Pepper
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2 tablespoons Olive Oil
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1 tablespoon Red Wine Vinegar
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1 teaspoon Dijon Mustard
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6 cups mixed Greens Salad
Directions
Steps
|
1
Done
|
Cut the steak in half horizontally (don’t cut all the way through) and open like a book. Top with the tapenade and spinach. Roll up and tie with twine. Season with ½ teaspoon salt and ¼ teaspoon pepper. |
|
2
Done
|
Grill the steak, covered, over medium-high heat, turning occasionally, 15 to 18 minutes for medium-rare. Let rest before slicing. |
|
3
Done
|
Combine the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper and toss with the greens. Serve with the steak. |
