Flank Steak Roulade
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT60M30 Minutes
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Yield:6 Servings
Ingredients
- 1 (1 ½ pounds) flank steak
- Salt and pepper
- ¼ cup roasted garlic cloves
- ⅓ cup sliced roasted red peppers
- 2 cups power greens, sauteed
- ½ cup shredded Beechers Flagship cheese
- Olive oil
- 1 (680.39g) flank steak
- Salt and pepper
- 59.15ml roasted garlic cloves
- 78.86ml sliced roasted red peppers
- 473.18ml power greens, sauteed
- 118.29ml shredded Beechers Flagship cheese
- Olive oil
This stuffed flank steak is just as delicious as it is impressive! Butterflying the steak is probably the hardest part, but don’t be intimidated! It’s easier than you think and doesn’t have to be perfect! But if you don’t want to try, our butchers will happily do it for you!
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
Butterfly the flank steak to open it up, and pound it out to be as flat as possible. Season inside with salt and pepper.
STEP 3
Begin layering your fillings with garlic cloves, roasted red peppers, sauteed greens, and shredded cheese.
STEP 4
Roll flank steak up tight like you are rolling up a rug being sure not to lose your fillings, creating a spiral of ingredients. Tie steak roulade with butchers twine every couple inches to keep it held together while cooking.
STEP 5
Transfer flank steak roulade to an oven safe pan. Drizzle with olive oil and season with salt and pepper. Bake for 30-40 minutes or until your desired doneness. We like an internal temperature of 130°F-135° F with an internal meat thermometer for medium.
STEP 6
Let the meat rest for 10 minutes and remove twine before slicing into medallions.
Options
The power greens can be substituted with spinach or kale and sharp cheddar can be substituted with provolone.
You can buy roasted garlic cloves in our deli's olive bar!