Rolled Flank Steak Recipe
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Rolled Flank Steak

By: ANGELSHARK  
"I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company."

Rating: This weblink has been rated 29 times with an average star rating of 4.8 Read Reviews (26)

Rate/Review | 1,191 people have saved this

What to Drink?

Wine Syrah
Cocktail Classic Whiskey Sour
Prep Time:
45 Min
Cook Time:
1 Hr
Ready In:
5 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (2 pound) beef flank steak
  • 1/4 cup soy sauce
  • 1/2 cup olive oil
  • 2 teaspoons steak seasoning
  • 8 ounces thinly sliced provolone cheese
  • 4 slices thick cut bacon
  • 1/2 cup fresh spinach leaves
  • 1/2 cup sliced crimini mushrooms
  • 1/2 red bell pepper, seeded and cut into strips

Directions

  1. Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
  2. Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  4. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
  5. Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 490 | Total Fat: 39.5g | Cholesterol: 76mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2007 by Jenn Polk 
What a great dish! The flavors combine perfectly and the steak just melts in your mouth. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by SURFSOLAR 
I made this for dinner last night and it was awesome! I'm sure it would have been even better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by Carrieh82 
Wow, this is a great recipe! I was a little worried while it cooked because it smelled like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by pjr12345 
I used the teriyaki marinade recipe from the Teriyaki-Flank-Steak recipe and then followed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by Sophie 
I'm sure this is great as is, but I didn't have some of these things so this is what I did: I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by Tiffany 
These were fantastic! I was going to take a picture, but we ate them too fast. I do have a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by MelindaG 
LOVE this recipe! Thank you! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by Erika mom to 4 girls 
I made this last night for dinner. it was super easy to prepare the hardest part is rolling... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by kgadison 
Marinating overnite is way too long. Tasted too much like beef jerky when marinated that long.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2009 by Amy 
This was very good, but the innermost part was a little under cooked, and I used a meat... MORE

 
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