Rolled Flank Steak Recipe

If you are looking for a steak dinner that feels special without requiring restaurant-level skills, this rolled flank steak recipe is the perfect choice. A tender flank steak is filled with savory ingredients, rolled tightly, roasted until juicy, and sliced into beautiful pinwheels. The result is a hearty main dish that looks impressive on the table while delivering rich flavor in every bite.

Main Essence of This Dish

The beauty of rolled flank steak lies in its combination of texture and flavor. The steak is pounded thin, layered with cheese, herbs, and vegetables, then rolled and cooked until tender. Every slice reveals a flavorful spiral that turns an affordable cut of beef into an elegant meal. It is ideal for family dinners, holiday gatherings, or whenever you want a steak recipe that feels a little more memorable.

Recipe Information

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Ingredients

For the Steak

• 2 pounds flank steak
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Filling

• 1 cup fresh spinach, chopped
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried basil
• 4 slices provolone cheese
• 4 ounces thinly sliced prosciutto
• 2 tablespoons olive oil

For the Pan Sauce

• 1/2 cup beef broth
• 1/4 cup red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter

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How to Make Rolled Flank Steak

Step 1: Prepare the Steak

Place the flank steak on a cutting board and butterfly it carefully so it opens like a book. Cover with plastic wrap and pound it evenly until it is about 1/2 inch thick.

Step 2: Make the Filling

In a small bowl, combine garlic, shallot, parsley, basil, olive oil, spinach, and diced bell pepper. Mix until everything is evenly coated.

Step 3: Assemble the Roll

Lay the steak flat with the grain running lengthwise. Season with salt and pepper. Spread the filling mixture over the surface, leaving a small border around the edges. Layer the prosciutto and provolone cheese evenly on top.

Step 4: Roll and Secure

Starting from one long side, roll the steak tightly into a log. Secure it with kitchen twine every inch or use toothpicks if needed. Place the rolled steak seam-side down in a baking dish.

Step 5: Roast

Preheat the oven to 350°F (175°C). Roast the steak for 40 to 45 minutes or until it reaches your preferred doneness. For medium, the internal temperature should reach about 145°F (63°C).

Step 6: Prepare the Sauce

While the steak rests, pour the beef broth, red wine, and balsamic vinegar into a small saucepan. Simmer for 5 to 7 minutes until slightly reduced. Stir in the butter until smooth.

Step 7: Slice and Serve

Allow the steak to rest for 10 minutes before removing the twine. Slice across the grain into thick pinwheels and drizzle with the warm sauce before serving.

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Expert Tips for Success

• Pound the steak evenly to ensure it rolls without tearing.
• Do not overfill the steak or the filling may spill out during cooking.
• Use kitchen twine for a tighter roll and more even cooking.
• Allow the meat to rest before slicing to preserve its juices.
• Slice across the grain for the most tender texture.

What to Serve with Rolled Flank Steak

• Garlic mashed potatoes
• Roasted carrots and asparagus
• Butter-glazed green beans
• Creamy polenta
• Fresh garden salad
• Herb rice pilaf

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Nutritional Information

Approximate nutritional values per serving.

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Storage and Reheating

Store leftover rolled flank steak in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices for up to 2 months. Reheat gently in a covered skillet with a splash of beef broth or in a low-temperature oven until warmed through.