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A delicious flank steak roulade needs a few key ingredients. First, you need 1 ½ pounds of flank steak. This cut is lean and full of flavor. Next, you will want a filling that excites your taste buds. I enjoy using 1 cup of wilted spinach mixed with ½ cup of ricotta cheese and ½ cup of shredded mozzarella. This combo gives a rich and creamy texture.

Flank Steak Roulade

Impress your family or guests with a delicious and easy Flank Steak Roulade! This flavorful dish features juicy flank steak rolled with creamy ricotta, spinach, and sun-dried tomatoes for an unforgettable meal. Discover essential tips on ingredients, cooking methods, and creative filling variations that will elevate your dining experience.
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Ingredients
  

1 ½ pounds flank steak

1 cup fresh spinach, wilted

½ cup ricotta cheese

½ cup mozzarella cheese, shredded

¼ cup sun-dried tomatoes, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Toothpicks or kitchen twine for tying

Instructions
 

Preheat your oven to 375°F (190°C).

    Place the flank steak on a cutting board. Using a sharp knife, carefully slice it horizontally to create a large, flat piece of meat (butterflied). Cover with plastic wrap and gently pound to an even thickness using a meat mallet.

      In a medium bowl, combine the wilted spinach, ricotta cheese, mozzarella cheese, sun-dried tomatoes, minced garlic, oregano, salt, and black pepper. Mix until well blended.

        Spread the cheese and spinach mixture evenly over the flattened flank steak, leaving a small border around the edges.

          Starting from one side of the steak, carefully roll it up like a jelly roll. Secure the roulade with toothpicks or tie it with kitchen twine to hold the filling inside.

            In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, carefully sear the roulade on all sides until browned (about 2-3 minutes per side).

              Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

                Remove from the oven and let it rest for 10 minutes before slicing into rounds. This helps keep the juices intact.

                  Serve slices of the roulade on a platter, drizzled with a little olive oil and garnished with fresh herbs if desired.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6

                      - Presentation Tips: Serve the roulade on a wooden cutting board, garnished with fresh basil or parsley, and accompanied by roasted vegetables or a light salad for a beautiful meal.