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Flank Steak Roulades

Butterflied flank steak is filled with spinach and mushrooms and rolled before roasting.

Ingredients

Instructions

  1. 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
  2. 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.
  3. Preheat oven to 350º.
  4. 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.
  5. 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.