Looking for something different for dinner try a flank steak stuffed with spinach and cheese, it’s amazing !!!
1 large flank steak
12 oz cheddar cheese sliced
1 lb fresh spinach
season salt or brisket rub
You need to butterfly the flank steak by cutting the steak until you have just enough about an inch and you can open it up. Lay it out so you have it even on both sides. You can ask your butcher to do this for you. Spread the steak out so the grain is running left to right. Put lots of salt and pepper on both sides of the flank steak. Add the spinach and cheddar cheese then roll it as tight as possible. You can use skewers or butchers twine to hold it together. Cover the steak with lots of season salt or rub, either works great. Place the steak on a large piece of tin foil. On a propane grill light 2 burners and not the others. Place over the part of your grill that the burners are not on. Turn up the edges of the tin foil to create a boat because the cheese will melt and create a cheese sauce while it cooks. You want the temperature inside the grill to be about 275 degrees. You can also place in a baking pan and cook it in the oven. Cook for approximately 3 hours, CHEERS !!!!