Remove any visible fat or silver skin from flank steak. Place flank steak on a cutting board and butterfly.
To butterfly the steak, take a very sharp knife and start to cut 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 lays flat. Cut four, 12-inch pieces of butcher’s twin and set aside.
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 only meat across the longer side of the steak.
Tightly roll the meat away from you towards the 2-inch gap. Place on cutting board seam side down.
Evenly lay cut twine on cutting board the length of steak. Lay rolled steak over twine bringing the two end pieces in about an inch. Loop each piece of twine around meat, make a knot and tighten, double the knot and cut off excess.
Brush roll with olive oil and season with Traeger Prime Rib Rub.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.
Place rolled flank on preheated grill and cook for 10 minutes per side. Remove from grill and let rest for 10 minutes before slicing. Enjoy!
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