Description
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.
Ingredients
- 1 (2 pound) beef flank steak
- ¼ cup soy sauce
- ½ cup olive oil
- 2 teaspoons steak seasoning
- 8 ounces thinly sliced provolone cheese
- 4 slices thick cut bacon
- ½ cup fresh spinach leaves
- ½ cup sliced crimini mushrooms
- ½ red bell pepper, seeded and cut into strips
Instructions
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides
- cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce
- olive oil
- and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak
- leaving a 1-inch border. Arrange the bacon
- spinach
- red pepper
- and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you
- so that when the roll is cut into the pinwheel shape
- each of the filling ingredients can be seen. Roll firmly
- but be careful not to squeeze the fillings out the ends. Once rolled
- tie every 2 inches with kitchen twine.
- Place in prepared baking dish
- and bake in preheated oven for one hour
- or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 5 hrs 45 mins
Servings: 6