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Stuffed Flank Steak Rolls: If you thought Flank Steak was a tough cut of meat, this recipe will change your mind. Once the Flank Steak is pounded thin and filled with spinach and cheese, then grilled over high heat to your desired doneness you just might change your mind.

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Key Takeaways:

Tenderize the Flank Steak: By pounding the flank steak thin and rolling it tightly, it becomes tender and easy to eat, despite being a traditionally tough cut of meat.
Fresh Ingredients Matter: Using fresh, organic ingredients like spinach, garlic, and quality goat cheese elevates the flavor profile of this dish.
Chill Before Grilling: Chilling the stuffed and rolled flank steak helps keep the stuffing in place and makes slicing easier.
Grill and Bake Method: A combination of searing on the grill and baking in the oven ensures a perfect cook and crispy exterior with a juicy interior.
Simple Stuffing with Bold Flavors: The spinach, goat cheese, and asiago cheese stuffing adds a creamy and savory element that complements the steak’s natural flavors.
Quick and Easy: With just five ingredients and simple steps, this recipe delivers an impressive dish that’s perfect for dinner or special occasions.

SIS Tip: Simple is Smart :

A simple and quick way to keep the stuffing in the Stuffed Flank Steak roll is to tightly roll the flank steak and wrap it in plastic wrap while you chill it in the fridge. To slice remove the plastic wrap and secure the rolls with a toothpick for grilling. Don’t forget to remove the toothpick before serving.

What Do I Need For Stuffed Flank Steak Rolls?

I love the simplicity of this recipe. There are only five ingredients.

Flank Steak is the cut of meat that comes from the abdominal area of the cow right behind the diaphragm. Because it is from the abdominal area, it tends to be somewhat tougher or chewier than other steaks. However, this recipe has a few tricks to tenderize the steak.

Spinach: I like to use fresh vegetables as much as possible, preferably from my garden. However, I know that isn’t always possible, so I purchase organically grown baby spinach when I use purchased spinach.

Garlic: Organically grown garlic cloves from the local farmer’s market or grocery.

Goat Cheese is cheese made from goat’s milk. My neighbor has goats and sells goat cheese. However, most local markets and groceries also sell soft goat cheese. Look for a soft crumbly goat cheese variety.

Asiago Cheese: This cheese is generally a hard Italian cheese made from cow’s milk. Depending on how long it is aged, its texture can vary from medium and crumbly to hard. The aging process varies from a few months to two years. Authentic Asiago Cheese can only be produced in certain regions of Northern Italy.

Let's Make the Flank Steak Rolls

Make the Filling:

To make the filling saute The garlic in a little olive oil until fragrant, and then add the fresh spinach. Cook until the spinach is just wilted. Set aside to cool.

Stuff the Flank Steak:

Pound the Flank Steak with a meat tenderizer hammer to about 1/4 of an inch thick (5-8mm) and season with salt and pepper.

Add the spinach to the steak leaving a border around the spinach.

Add the crumbled goat cheese and grated asiago cheese on the spinach.

Roll the steak up to make a long log. Tightly wrap the log in plastic wrap and refrigerate for a minimum of two hours.

Cook the Flank Steak Rolls:

Preheat the oven to 375-degrees F. (190-degrees C).

Slice the chilled steak roll into 6 or 8 pieces.

Heat a grill pan and sear the steaks in olive oil for about 30 seconds per side.

Place the pan in the oven and bake for about ten more minutes or until the internal temperature is 125 – 130 degrees F (54 C).

Serve with my recipe for Grilled Asparagus or some Browned Butter Green Beans.

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FAQ:

Q: What can I substitute for goat cheese in this recipe?
A: If you don’t have goat cheese, you can substitute with cream cheese or ricotta. However, goat cheese adds a unique tangy flavor that is hard to replicate.

Q: Can I use frozen spinach for the filling?
A: Yes, frozen spinach works, but be sure to drain it thoroughly to remove any excess moisture before using it in the filling.

Q: How long can I store the stuffed flank steak rolls in the fridge before cooking?
A: You can store the wrapped steak rolls in the fridge for up to 24 hours before cooking. Just be sure to slice and grill them when ready.

Q: How do I know when the steak is cooked to my liking?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125–130°F (54–54°C). Adjust the cook time if you prefer your steak more done.

Q: Can I make these steak rolls ahead of time?
A: Yes, you can prepare and stuff the flank steak rolls a day ahead, refrigerating them until you’re ready to grill and bake.

Q: What sides pair well with stuffed flank steak rolls?
A: Grilled asparagus or browned butter green beans make great sides for this dish. You could also serve with mashed potatoes or a simple salad for a balanced meal.

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