Stuffed Flank Steak

Instructions

1. Chop red onion and mushrooms.
2. On low/medium heat, add olive oil to a pan and soften and color the red onion.
3. In a separate pan on low/medium heat, soften and color the mushrooms. Add garlic once softened and mix.
4. Remove onion and mushrooms and let cool.
5. Lightly wilt spinach in the mushroom pan, then remove and let cool.
6. Remove extra fat and silverskin from the flank steak.
7. Butterfly the flank steak open along the grain.
8. Cover flank steak in plastic wrap and flatten to an even thickness.
9. Crumble goat cheese over the flank steak, leaving ~2" empty at the far end.
10. Spread red onion, mushrooms, and spinach over the cheese. Season inside with salt and pepper.
11. Roll the flank steak tightly and use butcher twine to keep it intact.
12. Spread a bit of olive oil on the outside to bind seasoning. Season exterior with salt and pepper.
13. Set Traeger (or grill) to 500°F.
14. Cook steak directly on the grill for 20 minutes (10 minutes per side).
15. Remove and rest for 10 minutes, loosely covered in foil.