Ingredients:

• 2 lb flank steak
• 3 cups fresh spinach leaves
• 2 bell peppers roasted, seeded and sliced
• 1/2 cup Crumbled feta
• Jack Daniels® Beef Rub
• Jack Daniels® Steak Seasoning
• Salt and Pepper
• 2 bunches of carrots peeled 
• 2 tbsp butter, melted and cooled 
• 2 tbsp brown sugar
• 1/2 tsp Jack Daniels® Beef Rub
  

preparation:

1. When ready to cook, set pellet grill temperature to 450°F with Cowboy Charcoal & Hickory Barbeque Pellets.
2. Add a few Cowboy Mesquite Wood Chunks to the hot side of the grill and allow the chunks to smoke until the smoke is clear to add additional flavor to the food.
3. Lay flank steak flat and season with salt and pepper
4. Arrange spinach, roasted bell peppers and feta cheese in the center of the flank steak. 
5. Roll the steak rightly, from the long side, forming a tight pinwheel.
6. Using kitchen string, tie the flank steak in about every 3 inches to secure it.
7. Coat the flank steak with olive oil. 
8. Sprinkle Jack Daniels® Beef Rub and Jack Daniels® Steak Seasoning over top.
9. Lay the steak on a sheet pan and set aside. 
10. In a small bowl, whisk the melted butter, brown sugar and Jack Daniels® Beef Rub together until smooth. 
11. Toss the carrots in the butter mixture and season with salt and pepper. 
12. Place flank steak on one side of the sheet pan and carrots on the other. 
13. Place the pan in the pellet smoker.
14. Bake for 15 minutes the toss the carrots and continue cooking until an instant-read thermometer reads 125f degrees in the thickest part of the steak, another 5 to 10 minutes. 
15. Remove the pan from the grill. 
16. Turn the pellet smoker to sear, or high heat and sear the steak just to give it a nice external color. 
17. Rest for 5 minutes, slice, and serve.