Tank Cooks Grilled Stuffed Flank Steak

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 Ingredients: 

• Flank Steak 
• 6 Slices prosciutto
•  5 ounces goat cheese
•  Fresh spinach 
• 1 Jar Roasted Red Peppers, sliced
•  As needed extra-virgin olive oil
•  As needed spice rub

 Directions: 

1. Remove any visible fat or silver skin from flank steak. Place the flank steak on a cutting board and butterfly it. To butterfly the steak, use a very sharp knife and start cutting horizontally into the steak from one end. Pull the top piece from the bottom as you carefully slice down the center. Slice just until you can open it up flat like a book, but not completely through the steak. Pound the middle with your hand or a meat mallet until it evenly lies flat. Cut four 12-inch pieces of butcher’s twine and set aside.
2.  Place prosciutto edge to edge over the flattened steak. Add a layer of goat cheese, spinach, and roasted red peppers, leaving a 2-inch gap of meat along the longer side of the steak. 
3. Tightly roll the meat away from you towards the 2-inch gap. Place on cutting board seam side down. Lay cut twine evenly on the cutting board the length of the steak. Lay the rolled steak over the twine, bringing the two end pieces in about an inch. Loop each piece of twine around the meat, tie a knot, tighten it, double the knot, and cut off the excess. 
4. Brush the roll with olive oil and season with Traeger Prime Rib Rub. 
5. When ready to cook, set the temperature to High and preheat with the lid closed for 15 minutes. For optimal results, set to 450° if available.