Brad's Spinach and Feta Stuffed Beef Roll

1 (2 lb) flank steak, butterflied (you can do this yourself, OR you can ask the butcher/meat dept at your grocery store to do it, which is much easier - ask them for twine to tie this up while you’re at it!)

1 (10 oz) package frozen chopped spinach, defrosted and squeezed to remove excess liquid

2 tablespoons chopped sun dried tomatoes (the dry kind, not packed in oil - I used California Sun Dry brand)

12 pitted kalamata olives, chopped

5 oz crumbled Feta cheese

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

½ teaspoon garlic salt, divided

½ teaspoon black pepper, divided

¼ teaspoon salt

1 egg yolk

1 tablespoon olive oil

note: You will also need twine to tie the meat once it is rolled - ask for it at your meat department!

Directions at emilybites.com

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