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To make a delicious flank steak roulade, you need a few key ingredients. First, you must choose the right meat. I recommend using 1 ½ pounds of flank steak. It has a great texture and flavor. Butterflying the steak helps it roll better.

Flank Steak Roulade

Discover the delightful flavors of Flank Steak Roulade, an impressive dish that's sure to wow your guests! This easy recipe guides you through choosing the perfect steak, flavorful fillings like spinach and feta, and cooking techniques for a mouthwatering meal. Whether for a special occasion or a cozy dinner, this roulade is versatile and delicious. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 ½ pounds flank steak, butterflied

2 cups fresh spinach, washed and dried

1 cup feta cheese, crumbled

¼ cup sun-dried tomatoes, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon black pepper

½ teaspoon salt

2 tablespoons olive oil for cooking

Kitchen twine for tying

Instructions
 

Preheat your oven to 375°F (190°C).

    Lay the butterflied flank steak flat on a clean surface. If necessary, pound it to an even thickness using a meat mallet.

      In a skillet over medium heat, add a tablespoon of olive oil and sauté the minced garlic for about 1 minute until fragrant.

        Add the fresh spinach to the skillet and cook until just wilted, about 2-3 minutes. Remove from heat and let cool slightly.

          In a bowl, mix the sautéed spinach with the crumbled feta cheese, sun-dried tomatoes, dried oregano, black pepper, and salt until well combined.

            Spread the spinach and feta mixture evenly over the inside of the flank steak, leaving about a 1-inch border around the edges.

              Carefully roll the flank steak tightly from one end to the other, ensuring the filling stays inside.

                Use kitchen twine to securely tie the roulade at each end and in the middle to hold its shape.

                  Heat another tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the roulade and sear on all sides until browned, about 2-3 minutes per side.

                    Once browned, transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

                      Remove the skillet from the oven, cover with foil, and let the roulade rest for about 10 minutes before slicing.

                        Slice the roulade into 1-inch thick pieces and serve warm.

                          Prep Time: 20 min | Total Time: 55 min | Servings: 4

                            - Presentation Tips: Arrange the slices on a platter, garnish with fresh herbs like parsley or basil, and drizzle with a balsamic reduction for added depth and flair.