Recipe 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."
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1 (2 pound)
beef flank steak
thinly sliced provolone cheese
thick cut bacon
fresh spinach leaves
sliced crimini mushrooms
red bell pepper, seeded and cut into strips
Wow, this is a great recipe! I was a little worried while it cooked because it smelled like nothing but soy sauce, but once it was done, my DH was using a spoon to get all the juices out of the baking dish! I used a little less EVOO and only marinated for two hours and I think that was plenty. I used about half the cheese called for and no red bell pepper (hate that stuff!) I took other reviewers advice and left out the bacon and secured it with toothpicks instead of twine. I thought all that olive oil kept it moist enough without adding more fat with bacon grease! I cooked it for 50 minutes at 350 degrees and it was a tiny bit on the dry side so watch your oven and don't go over the 145 internal temp recommended by the poster of this recipe. I can't wait to make this again, we loved it!
Used what was left to make a salad the next day. Was devine.
I'm sure this is great as is, but I didn't have some of these things so this is what I did: I had some milanese steaks (SUPER thin-cut steak), lined them with thin sliced provolone, lined that with fresh baby spinach, rolled it up tight, wrapped it tightly with raw bacon, pinned it with toothpicks and laid it in the casserole dish on its side. Then I drizzled it with worcestershire and sprinkled it with garlic powder, fresh ground black pepper, a pinch of thyme and paprika. Then just cook to temp. Absolutely delicious!!!
First of all, this is a 5 star recipe all the way. I made a few minor changes that I feel make a huge difference. Cook your bacon first. I cooked mine to the point of almost crispy. Then I wilted my fresh spinach leaves in the bacon grease. I also roasted and peeled the skin on my red peppers prior to slicing. I cooked my rolled contraption in the oven until 142 degrees internal temp (145 would be too done for our taste) and let rest for 15 minutes. Sprinkle parsley over the top and serve. The meat was SO tender you didn’t need a knife to cut it. These simple changes make such a difference in this dish. It turns it into something you’d expect to see at a very nice restaurant. This is an absolutely wonderful recipe and SO easy to make. Thank you so much for sharing this with us!!
What a great dish! The flavors combine perfectly and the steak just melts in your mouth. I will definitely be making this again, it was a huge hit with my entire family.
I made this for dinner last night and it was awesome! I'm sure it would have been even better if I'd followed the directions exactly, but I didn't have all the ingredients on hand, so I had to improvise a little. And I only marinated it for 1 hour before cooking and it was still great. Can't wait to try this again- thanks so much for sharing this recipe!
Followed recipe exactly and it was amazing. Everyone enjoyed. The only recommendation I would make is to cook the bacon a bit before as it won't cook all they way once rolled into the steak. Thanks for the recipe!
I used the teriyaki marinade recipe from the Teriyaki-Flank-Steak recipe and then followed this recipe's directions for making the roll. It was both delicious and eye-pleasing.
TIP: Make sure you have a meat thermometer because there's no other way to correctly determine if the dish is done.
* Percent Daily Values are based on a 2,000 calorie diet.
Rolled Flank Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 332
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