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Rolled Flank Steak
Rolled Flank Steak
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
345 minutes
Impressive rolled flank steak filled with spinach, mushrooms, red peppers, and provolone. Easy yet elegant presentation!
Ingredients:
  • 1 (2 pound) beef flank steak
  • 0.25 cup soy sauce
  • 0.5 cup olive oil
  • 2 teaspoons steak seasoning
  • 8 ounces thinly sliced provolone cheese
  • 4 slices thick cut bacon
  • 0.5 cup fresh spinach leaves
  • 0.5 cup sliced crimini mushrooms
  • 0.5 red bell pepper, seeded and cut into strips
Instructions:
  • Lay the flank steak on a cutting board with the short end facing you. Carefully slice through the meat horizontally, stopping 1/2 inch before reaching the other edge. (Alternatively, request your butcher to butterfly the flank steak for you if preferred.)
  • Combine the soy sauce, olive oil, and steak seasoning in a large resealable plastic bag. Refrigerate and marinate the flank steak for 4 hours up to overnight.
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a glass baking dish.
  • Place the flank steak in front of you with the grain running horizontally. Spread provolone on top, leaving a 1-inch border. Layer bacon, spinach, red pepper, and mushrooms in stripes following the grain. Roll the steak away from you tightly, making sure fillings stay put. Secure the roll with kitchen twine every 2 inches.
  • Place in a baking dish and bake until the internal temperature reaches 145°F (65°C. Let it rest for 5-10 minutes, then slice into 1-inch pieces, remembering to remove the twine before serving.

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