Flank steak roulade

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
flank steak

like sundried tomatoes

roasted bell peppers

artichoke hearts

parmesan cheese

fresh herbs


For the filling:

parmesan cheese,

sun-dried tomatoes,

marinated artichoke hearts,

fresh basil and oregano from the garden.

to salt and pepper


  • Although the flank steak already comes flat, we wanted to make it even flatter to about 1/3" so we get more surface area to roll. If you like the thickness of your flank, then no need to pound it out.
  • For the filling, we combined a few of our favorite ingredients: parmesan cheese, sun-dried tomatoes, marinated artichoke hearts, and fresh basil and oregano from the garden. Just chop and dice them to smaller pieces.
  • We started off layering the steak with roasted red peppers and then a layer of fresh spinach. To that, we added our cheese mixture.
  • Remember to salt & pepper the steak first. Also for added flavor, we sprinkled some Italian breadcrumbs into the filling before rolling it up.
  • Roll the steak tightly and neatly, then secure it with butchers twine to hold it together. Salt and pepper the outside of the steak.
  • Heat a skillet with olive oil and sear the steak on high for 2-3 minutes, and turn it so every side of the steak has a nice brown color.
  • Then place the skillet with the meat into a 350-degree oven for about 20-25 minutes until medium doneness. If you like it cooked more, keep it in longer.
  • When you take out the steak, make sure you let it rest for about 5 minutes before slicing, so that the juices don't run out.


Flank Steak Roulade, photo 1Flank Steak Roulade, photo 2Flank Steak Roulade, photo 3Flank Steak Roulade, photo 4Flank Steak Roulade, photo 5



I used to be a chef and this is a great recipe and easy to make.

(0) (0) Abuse

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: