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Flank steak roulade is a rolled-up dish filled with tasty ingredients. You take a flank steak, flatten it, and fill it with your choice of veggies and cheese. Then, you roll it up and cook it. This method seals in flavors and makes a beautiful dish.

Flank Steak Roulade

Impress your guests with a delicious flank steak roulade that’s easy to make and full of flavor! This delightful dish features a tender flank steak filled with your choice of tasty ingredients like spinach, feta, and sun-dried tomatoes. Discover step-by-step preparation, cooking tips, and creative serving suggestions that will make this show-stopper the highlight of your next dinner. Click to explore the full recipe and transform your cooking today!
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Ingredients
  

1.5 pounds flank steak, butterflied

2 cups fresh spinach leaves, chopped

1 cup feta cheese, crumbled

1/2 cup sun-dried tomatoes, finely chopped

1/4 cup black olives, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Kitchen twine for tying

Instructions
 

Prepare the Flank Steak: Lay the butterflied flank steak flat on a cutting board. Use a meat mallet to pound it to an even thickness, approximately 1/2 inch thick.

    Season the Steak: Rub the flank steak with olive oil, and season both sides generously with salt, pepper, and dried oregano.

      Make the Filling: In a mixing bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, black olives, and minced garlic. Mix well until fully incorporated.

        Fill the Flank Steak: Spread the spinach and feta mixture evenly over the surface of the flank steak, leaving about a 1-inch border on all sides.

          Roll the Steak: Starting from one end, tightly roll the flank steak toward the other end, ensuring the filling stays inside. Secure the roulade with kitchen twine at 1-inch intervals.

            Sear the Roulade: Preheat a large skillet over medium-high heat. Add a bit of olive oil. Sear the rolled flank steak for about 2-3 minutes on each side until it’s browned.

              Bake the Roulade: Preheat your oven to 375°F (190°C). Transfer the seared roulade to a baking dish and bake for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

                Rest and Slice: Remove the roulade from the oven and let it rest for 10 minutes. Carefully cut the twine away, then slice the roulade into 1-inch pieces to reveal the colorful filling.

                  Serve: Arrange the slices on a platter, drizzle with a little olive oil if desired, and serve warm.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6