Stuffed Flank Steak Rolls: If you thought Flank Steak was a tough cut of meat, this recipe will change your mind. Once the Flank Steak is pounded thin and filled with spinach and cheese, then grilled over high heat to your desired doneness you just might change your mind.
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SIS Tip: Simple is Smart :
A simple and quick way to keep the stuffing in the Stuffed Flank Steak roll is to tightly roll the flank steak and wrap it in plastic wrap while you chill it in the fridge. To slice remove the plastic wrap and secure the rolls with a toothpick for grilling. Don’t forget to remove the toothpick before serving.
What Do I Need For Stuffed Flank Steak Rolls?
I love the simplicity of this recipe. There are only five ingredients.
Flank Steak is the cut of meat that comes from the abdominal area of the cow right behind the diaphragm. Because it is from the abdominal area, it tends to be somewhat tougher or chewier than other steaks. However, this recipe has a few tricks to tenderize the steak.
Spinach: I like to use fresh vegetables as much as possible, preferably from my garden. However, I know that isn’t always possible, so I purchase organically grown baby spinach when I use purchased spinach.
Garlic: Organically grown garlic cloves from the local farmer’s market or grocery.
Goat Cheese is cheese made from goat’s milk. My neighbor has goats and sells goat cheese. However, most local markets and groceries also sell soft goat cheese. Look for a soft crumbly goat cheese variety.
Asiago Cheese: This cheese is generally a hard Italian cheese made from cow’s milk. Depending on how long it is aged, its texture can vary from medium and crumbly to hard. The aging process varies from a few months to two years. Authentic Asiago Cheese can only be produced in certain regions of Northern Italy.
Let's Make the Flank Steak Rolls
Make the Filling:
To make the filling saute The garlic in a little olive oil until fragrant, and then add the fresh spinach. Cook until the spinach is just wilted. Set aside to cool.
Stuff the Flank Steak:
Pound the Flank Steak with a meat tenderizer hammer to about 1/4 of an inch thick (5-8mm) and season with salt and pepper.
Add the spinach to the steak leaving a border around the spinach.
Add the crumbled goat cheese and grated asiago cheese on the spinach.
Roll the steak up to make a long log. Tightly wrap the log in plastic wrap and refrigerate for a minimum of two hours.
Cook the Flank Steak Rolls:
Preheat the oven to 375-degrees F. (190-degrees C).
Slice the chilled steak roll into 6 or 8 pieces.
Heat a grill pan and sear the steaks in olive oil for about 30 seconds per side.
Place the pan in the oven and bake for about ten more minutes or until the internal temperature is 125 – 130 degrees F (54 C).
Serve with my recipe for Grilled Asparagus or some Browned Butter Green Beans.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 1 grill pan
- 1 1/2 lbs Flank Steak (700g)
- 6 ounces fresh spinach (170g)
- 2 cloves minced garlic
- 2 ounces goat cheese (60g)
- 2 ounces grated asiago cheese (60g)
- 1 tsp olive oil
- Pound the flank steak until it is about 1/4 to 1/2 inch thick. (1cm) Season well with salt and pepper.
- Saute the minced garlic in the olive oil until fragrant.
- Add the fresh spinach, and stir until spinach is just wilted. (about 3 minutes). Set aside until cool enough to touch it.
- Add the spinach to the flank steak leaving a border around the spinach.
- Add the asiago and crumbled goat cheese on top of the spinach.
- Starting with the long end closest to you, roll the steak into a roll. Wrap the roll in plastic wrap and place it in the fridge for a minimum of 2 hours.
- Preheat the oven to 375° F. (190°C)
- Slice into six or eight pieces. Use a toothpick to secure the roll and keep it from unrolling.
- Heat a grill pan, add olive oil to the pan and sear the steaks on each side for about 30 seconds per side.
- Put the grill pan in the oven and cook the steaks for about 10 minutes or until the internal temperature is 130°F (54°C)
- Let the steaks rest for 10 minutes. Serve and garnish with some chopped parsley.