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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. Click to explore the full recipe and get cooking today!
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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.