Rolled Flank Steak
Transform your dinner table into a feast of flavors with this irresistible Rolled Flank Steak recipe. Perfectly seasoned and stuffed with a vibrant combination of wilted baby spinach, tangy sun-dried tomatoes, melty mozzarella, and fresh basil, this dish offers a gourmet twist on a classic cut of beef. The flank steak is skillfully butterflied, rolled, and secured before being seared to perfection and baked for juicy, tender results. With just the right balance of savory, herby, and cheesy goodness, each pinwheel slice is a showstopping centerpiece for family dinners or special occasions. Pair this protein-packed entrée with a side of roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Ready in an hour, this recipe is ideal for entertaining and sure to impress!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 3 cloves garlic cloves, minced
- 2 cups baby spinach
- 0.5 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 0.25 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 12 pieces toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Lay the flank steak flat on a cutting board. Use a sharp knife to butterfly it by slicing horizontally through the middle of the steak (but not all the way through) and opening it like a book. Lightly pound the steak with a meat mallet to an even thickness, about 1/2 inch.
Season the steak with salt, pepper, and half of the minced garlic on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant. Add the baby spinach and cook until wilted, about 2-3 minutes. Remove from heat.
Spread the cooked spinach mixture evenly over the butterflied steak. Layer on the sun-dried tomatoes, shredded mozzarella cheese, and chopped basil.
Starting at one end, tightly roll up the steak, keeping the filling inside as you roll. Secure the roll with toothpicks or tie it with kitchen twine at 1-2 inch intervals.
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the rolled steak for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the steak from the oven and let it rest for 10 minutes before slicing. Remove toothpicks or twine before serving.
Slice the rolled steak into pinwheels and serve warm. Enjoy!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.1 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
