Flank Steak Roulades
Flank Steak Roulades with Spinach, Mushrooms, Provolone are made with a lean beef flank steak, 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 Roulades Recipe is a delectable dinner idea!
Why You’ll Love Beef Roulades
- They make a beautiful presentation with the rosy beef and green spinach.
- Roulades are an elegant entree without a lot of work!
- If you’re a fan of flank steak, this is another delicious way to prepare it.
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.
- 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 surface area.
- 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.
- Tenderize the beef with a meat mallet while also creating a uniform level.
- From there, add the filling, roll up the steak, tie with butcher’s twine at 2-inch intervals, and roast!
- If you’d like to brown/sear the roulade before roasting, that will add some nice color to your pinwheels (and the umami that comes from caramelization).
- Roast, bake, or braise, depending on your recipe, until the roulade reaches an internal temperature of 130° F.
Frequently Asked Questions
Rouladen is the German version of the French Roulade. The latter is a French term for slices of meat rolled around a filling. It’s typically browned before being braised or baked.
Two popular German Rouladens include Rindsrouladen which is slices of beef rolled around a pickle, onion, and bacon mixture, and Kohlrouladen which is made of cabbage leaves rolled around a ground beef mixture.
You can use either a Top Round (also known as Topside) or Flank Steak. This recipe “butterflies” the flank steak, doubling the surface area (see procedure below), then it’s pounded with a meat mallet to both tenderize and make it a consistent thickness.
You May Also Like:
- Beef Bulgogi
- Korean Grilled Flank Steak
- Easy Pot Roast
- Red Wine, Soy Marinated Flank Steak
- Beef Teriyaki Kabobs
- Red Wine, Soy, Balsamic Marinated Flank Steak
- More Beef Recipes
Flank Steak Roulades
Butterflied flank steak is filled with spinach and mushrooms and rolled before roasting.
- 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.
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Amount Per Serving: Calories: 575Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 174mgSodium: 680mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 63g
24 Comments on “Flank Steak Roulades”
Roulades always look so fancy, I love it! The combo of spinach, mushroom and provolone is classic! I need to make this dish at my next party and impress my friends. Cheers!
HI Liz, this steak roulades looks perfectly cooked, my husband adores this dish. Happy 2017.
What a great way to do flank steak in the winter months! Definitely will try this one. I’m guessing Bill didn’t help himself to the Brussels sprouts portion of the plate. lol
Beautifully done, Liz! Have a great week! xoxo
What a great presentation! Looks delicious.
These are perfect, Liz! Though I don’t eat meat any more, flank steak used to be one of our favorites. Actually Manservant still eats beef, and complains that I never make it. Maybe I will surprise him!
These look so fancy and delicious!
Wish I was coming over for dinner. These are so superbly executed and the steak is so beautifully cooked and the roulade so colourful. What a fantastic entree. By sharp contrast to your wintry conditions, we are in the middle of a heatwave. I was just out at the shops sweltering in the heat then along came a thunderstorm with torrents of rain and hail and things have cooled down significantly. We went from 34C to 19C in just a few minutes! (93.5F to 66F) xx
This sounds delicious, Liz! You’re so creative at coming up with new recipes!
This is a wonderful way to utilize flank steak in the cold weather months. I’m like you and usually only think of it for grilling. Although here in NC, that’s much of the year. Not today though, the grill’s covered with at least 4 inches of snow but they’re predicting near 70 by the end of the week. This roulade would still sound good to me though!
Looking at this it looks like a laborious recipe, but it’s not. Love it! Flank is really one of my favorite cuts so this a keeper. Thanks Liz!
Hi Liz! Happy New Year! What a beautiful dish. I haven’t made a roulade in years, and I know my guys will love this. All I have to say is steak and they come a-running! Great tips for butterflying the steak, thank you.
I love how one recipe inspires another one! I’ve never made a roulade, but it’s on my list. Looks and sounds delicious.
I haven’t had roulades in forever but this is inspiring me to change that!
How elegant! I’ve never tried this with flank steak and I must. It’s such a gorgeous presentation that packed with flavor and has the added bonus of being healthy.
Love this, I love having colder weather options with steak!
What a great dish for such a chilly winter day. I love butterflying meat because it cooks so
much faster. It’s nice that the middle is still a bit rare, usually these types of dishes are cooked to death!
Looks like you had a great meal!
I love your presentation Liz, and that filing sounds wonderful!
Juicy and tender…this looks splendid!