I looked and looked for the perfect recipe for rolled flank steak, but I couldn’t find it. I therefore made my own! When I made it for company, it was a tremendous hit.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2 pound) beef flank steak
- ¼ cup soy sauce
- ½ cup olive oil
- 2 teaspoons steak seasoning
- 8 ounces thinly sliced provolone cheese
- 4 slices thick cut bacon
- ½ cup fresh spinach leaves
- ½ cup sliced crimini mushrooms
- ½ red bell pepper, seeded and cut into strips
Instructions
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
- Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 1422 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Pecorino cheese and sun dried tomatoes add another dimension!
My family loves this dish. They have requested this dish many times. I’ve never done this dish ever. Even as a cook in the Army. I would totally recommend this to anybody.
Made this for dinner tonight, and it was delicious! The marinade was so tasty! Start to finish, this was very easy, and I will make it again!
I made this last week for my husband and I for dinner and WOW !!! This recipe is a winner ! I’ll be making it again soon. So, so good !!!
I made this dish tonight. Served it with wild rice with mushrooms. My fiancé and I loved it. I think next time I will have the butcher butterfly it.
Excellent use of flank steak!
Used pepper jack cheese instead of provolone.
Cooked it on my pellet smoker!! Pecan pellets……delicious
It was good
EXCELLENT!!!!!!!!!!!!!!!
This was really good and flavorful. We served with rice pilaf. Didn’t have kitchen twine, so used a skewer to hold in place.
Great flavor! the thinner the flank the better.
Wanted a festive dish for an elegant dinner with friends. This did the trick. It was delicious! Not a bit was left over. Served with baby new potatoes, creamed spinach, salad, shrimp coctail appetizer, wine and candle light. Perfect.
The marinade is good and the flavor is good, but the raw bacon on the inside is a no-go. It’s a little borderline on food safety. This recipe would be 5 stars with some other precooked pork product in there (prosciutto anybody?) or with the bacon placed on top.
You cannot ruin this recipe even if you don’t have all the right ingredients! Don’t have steak seasoning? Use whatever herbs your family loves. My husband needs low salt, so I used the side pork that he cooks on his smoker and then throws in the freezer. I didn’t have a red pepper but I always have a jar of roasted red peppers. I used the lower sodium Swiss cheese and less of it. We decided that this was a main dish to serve guests.
Delish! I followed the recipe exactly as written. You will not be disappointed.
Totally agree with cooking the bacon and spinach beforehand. Even the mushrooms. Clearly a 5 star meal and family favorite. Have made it twice within a month!
It was a bit in my house. My kids (12 & 10) absolutely loved it so much they asked to have the leftovers for dinner again the next night!
I made this as is, and it was so good, my husband asked for a repeat within one week!
Excellent!
My steak wasn’t very thick to begin with, and even thinner after butterflying. I guessed that it would take less time to cook, but didn’t check the temperature soon enough, and it was overdone. The flavor was good. I made a sauce with the marinade.