Flank Steak Roulades with Spinach, Mushrooms, Provolone are made with a lean beef filet, butterflied and stuffed with spinach, mushrooms, and provolone cheese, then rolled and oven cooked to perfection. We marinate and grill flank steak all summer long, but when snow is covering the grill, this recipe for Flank Steak Roulades is a delectable dinner idea!
Flank Steak Roulades
Winter has arrived in full force and stews, soups and pasta have been on the menu. Flank steak is more of a summer, toss on the grill kind of entree, but there was one in the freezer begging to be cooked. I had made spinach and mushroom-filled flank steak for company eons ago, and memories of that delicious entree got the wheels turning. That recipe was long gone, but I took some of what I remembered and created these flank steak roulades filled with spinach, mushrooms, and Provolone cheese.
Tips for Filling and Rolling Flank Steak
- In order to have enough surface area to spread out the filling, you’ll need to do a little technique, known as butterflying, to the flank steak. Basically, you cut the meat open like a book, doubling its size.
- Let me explain how. First, you place the meat on a cutting board with the narrower end closest to you. From one of the longer sides, cut through the middle of the steak, horizontally, but don’t cut all the way through. Stop about 1/2-inch from the edge, then fold open the meat like a book. You can use a meat mallet to gently pound the meat to a uniform level.
- From there, add the filling, roll up the steak, tie with butcher’s twine at 2-inch intervals and roast!
More Delicious Beef Recipes
- Red Wine, Soy, Balsamic Marinated Flank Steak
- Beef Bulgogi
- Korean Grilled Flank Steak
- Easy Pot Roast
- Red Wine, Soy Marinated Flank Steak
- Beef Teriyaki Kabobs
- More Beef Recipes
Kitchen Tools I Use When Making Flank Steak Roulades:
- Calphalon Contemporary Hard Anodized Nonstick 16-Inch Roasting Pan with Rack
- J.A. Henckels International CLASSIC 8″ Chef’s Knife
- 1.5 pounds flank steak, butterflied
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 4 ounces mushrooms, chopped
- 1 small shallot minced
- 1/4 teaspoon fresh thyme
- 8 ounces slice Provolone cheese
- 2 cups packed baby spinach
- Have the butcher butterfly your flank steak or do it yourself at home (slice steak horizontally almost all the way through so you can open it like a book. Pound gently with a meat mallet to make it all a similar thickness). Sprinkle each side generously with salt and pepper or your favorite seasoning salt. Set aside
- Heat oil in a saute pan, then add mushrooms, shallots and thyme. Sprinkle with salt. Cook until mushrooms and shallots are soft. Add spinach and cook until wilted. Let cool.
- Preheat oven to 350º.
- Lay the beef flat with the grain running from left to right. Lay the Provolone over the beef, leaving a one inch border. Arrange the spinach mixture over the Provolone. Roll up the steak away from you and tie it at 2-inch intervals with butcher's twine.
- Place in a greased baking dish or on a rack in a roasting pan. Roast for 45 minutes to 1 hour until the internal temperature is about 130º for medium rare or your desired temperature. Remove from oven and cover with foil. Let rest 10 minutes before slicing.
Amount Per Serving: Calories: 575 Total Fat: 33g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 174mg Sodium: 680mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 63g