A stunning yet easy-to-make dish, this stuffed flank steak roulade is filled with a savory mixture of spinach, sun-dried tomatoes, and feta cheese, then rolled, seared, and baked to perfection. It’s a beautiful centerpiece for dinner parties or special occasions.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 40 minsTotal Time 1 hr 10 minsFor the Steak
1 ½ kg flank steak, butterflied
2 tbsp olive oil (divided)
1 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp garlic powder
Salt and black pepper, to taste
Kitchen twine or toothpicks
For the Filling
2 tbsp olive oil
3 cloves garlic, minced
4 cups fresh spinach leaves
½ cup sun-dried tomatoes, chopped (oil-packed, drained)
½ cup crumbled feta cheese
¼ cup fresh basil, chopped
¼ cup pine nuts (optional, for crunch)
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper, to taste
For the Sauce (optional)
1 cup beef broth
½ cup red wine
1 tbsp balsamic vinegar
1 tbsp butter
1 tbsp all-purpose flour
Prepare the Steak
1
Lay the flank steak flat on a cutting board.
Butterfly the steak: Use a sharp knife to slice the steak horizontally, stopping about 1/2 inch from the other side. Open it up like a book.
Place a piece of plastic wrap over the steak and pound to an even thickness of about 1/2 inch using a meat mallet.
Season both sides of the steak with salt, pepper, oregano, and garlic powder.
Drizzle with balsamic vinegar and 1 tbsp olive oil. Set aside to marinate while preparing the filling.
Prepare the Filling
2
Preheat the oven to 375°F (190°C).
In a skillet, heat 2 tbsp olive oil over medium heat.
Sauté garlic for 1-2 minutes until fragrant.
Add spinach and cook until wilted, about 3-4 minutes.
Stir in sun-dried tomatoes, red pepper flakes, and pine nuts. Cook for another 2 minutes.
Remove from heat and let cool slightly.
Stir in feta cheese and fresh basil. Adjust seasoning with salt and pepper.
Assemble the Roulade
3
Spread the filling evenly over the prepared steak , leaving a 1-inch border around the edges.
Starting from the short end, tightly roll the steak into a log , securing with kitchen twine or toothpicks at 1-inch intervals.
Heat remaining 1 tbsp olive oil in a skillet over medium-high heat.
Sear the steak roulade on all sides , about 2-3 minutes per side, until a golden crust forms.
Bake the Roulade
4
Transfer the skillet to the preheated oven.
Bake for 20-25 minutes , or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
Remove from the oven and let rest for 10 minutes before slicing.
Prepare the Sauce (Optional)
5
In the same skillet, add beef broth, red wine, and balsamic vinegar.
Bring to a simmer, scraping up any browned bits.
Whisk in flour and butter to thicken the sauce.
Cook for 5-7 minutes until the sauce is reduced by half and slightly thickened.
Slice the roulade into 1-inch thick slices and drizzle with the sauce.
Serve
6
Arrange slices of the roulade on a serving platter.
Drizzle with sauce and garnish with extra basil or parsley.
Serve with roasted potatoes, steamed asparagus, or a simple salad.
Tips and Variations
7
Cheese Options: Swap feta for goat cheese or mozzarella for a creamier filling.
Vegetarian Filling: Use sautéed mushrooms, bell peppers, and spinach.
Make Ahead: Assemble and refrigerate up to 1 day in advance. Bring to room temperature before searing.
Freezing: The cooked roulade can be frozen for up to 3 months. Thaw overnight and reheat in the oven at 300°F (150°C).
Ingredients For the Steak
1 ½ kg flank steak, butterflied
2 tbsp olive oil (divided)
1 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp garlic powder
Salt and black pepper, to taste
Kitchen twine or toothpicks
For the Filling
2 tbsp olive oil
3 cloves garlic, minced
4 cups fresh spinach leaves
½ cup sun-dried tomatoes, chopped (oil-packed, drained)
½ cup crumbled feta cheese
¼ cup fresh basil, chopped
¼ cup pine nuts (optional, for crunch)
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper, to taste
For the Sauce (optional)
1 cup beef broth
½ cup red wine
1 tbsp balsamic vinegar
1 tbsp butter
1 tbsp all-purpose flour
Directions Prepare the Steak
1
Lay the flank steak flat on a cutting board.
Butterfly the steak: Use a sharp knife to slice the steak horizontally, stopping about 1/2 inch from the other side. Open it up like a book.
Place a piece of plastic wrap over the steak and pound to an even thickness of about 1/2 inch using a meat mallet.
Season both sides of the steak with salt, pepper, oregano, and garlic powder.
Drizzle with balsamic vinegar and 1 tbsp olive oil. Set aside to marinate while preparing the filling.
Prepare the Filling
2
Preheat the oven to 375°F (190°C).
In a skillet, heat 2 tbsp olive oil over medium heat.
Sauté garlic for 1-2 minutes until fragrant.
Add spinach and cook until wilted, about 3-4 minutes.
Stir in sun-dried tomatoes, red pepper flakes, and pine nuts. Cook for another 2 minutes.
Remove from heat and let cool slightly.
Stir in feta cheese and fresh basil. Adjust seasoning with salt and pepper.
Assemble the Roulade
3
Spread the filling evenly over the prepared steak , leaving a 1-inch border around the edges.
Starting from the short end, tightly roll the steak into a log , securing with kitchen twine or toothpicks at 1-inch intervals.
Heat remaining 1 tbsp olive oil in a skillet over medium-high heat.
Sear the steak roulade on all sides , about 2-3 minutes per side, until a golden crust forms.
Bake the Roulade
4
Transfer the skillet to the preheated oven.
Bake for 20-25 minutes , or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
Remove from the oven and let rest for 10 minutes before slicing.
Prepare the Sauce (Optional)
5
In the same skillet, add beef broth, red wine, and balsamic vinegar.
Bring to a simmer, scraping up any browned bits.
Whisk in flour and butter to thicken the sauce.
Cook for 5-7 minutes until the sauce is reduced by half and slightly thickened.
Slice the roulade into 1-inch thick slices and drizzle with the sauce.
Serve
6
Arrange slices of the roulade on a serving platter.
Drizzle with sauce and garnish with extra basil or parsley.
Serve with roasted potatoes, steamed asparagus, or a simple salad.
Tips and Variations
7
Cheese Options: Swap feta for goat cheese or mozzarella for a creamier filling.
Vegetarian Filling: Use sautéed mushrooms, bell peppers, and spinach.
Make Ahead: Assemble and refrigerate up to 1 day in advance. Bring to room temperature before searing.
Freezing: The cooked roulade can be frozen for up to 3 months. Thaw overnight and reheat in the oven at 300°F (150°C).
Stuffed Flank Steak Roulade
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