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To prepare flank steak roulade, gather your ingredients first. You need 1.5 lbs of flank steak, fresh spinach, sun-dried tomatoes, feta cheese, pine nuts, garlic, oregano, balsamic vinegar, salt, and pepper. This mix creates a tasty filling.

Flank Steak Roulade

Impress your family and guests with a delicious and simple flank steak roulade that’s easier to make than you think! This flavorful roll is filled with fresh spinach, sun-dried tomatoes, and feta cheese, making it a standout dish for any occasion. Discover easy steps, cooking tips, and filling ideas in our complete guide. Click through to explore this mouthwatering recipe and elevate your dinner game!
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Ingredients
  

1.5 lbs flank steak, pounded to 1/2 inch thickness

1 cup fresh spinach, chopped

1/2 cup sun-dried tomatoes, finely chopped (packed in oil)

1/2 cup feta cheese, crumbled

1/4 cup pine nuts, toasted

3 cloves garlic, minced

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

Salt and pepper to taste

Olive oil for drizzling

Butcher's twine or kitchen string

Instructions
 

Preheat your oven to 350°F (175°C).

    Place the flank steak on a clean cutting board. Use a meat mallet to pound it to an even 1/2 inch thickness, if not already done. Season both sides with salt and pepper.

      In a medium mixing bowl, combine the chopped spinach, sun-dried tomatoes, feta cheese, pine nuts, minced garlic, oregano, and balsamic vinegar. Mix thoroughly to create the filling.

        Spread the filling mixture evenly over the flank steak, leaving about a 1-inch border around the edges.

          Starting from one end, carefully roll the steak up tightly to form a roulade. Tuck in the edges as you roll to ensure the filling doesn’t spill out.

            Once rolled, secure the roulade with butcher's twine or kitchen string at 2-inch intervals. This will help hold its shape while cooking.

              Heat a skillet over medium-high heat and drizzle with a little olive oil. Sear the roulade for about 2-3 minutes on each side until browned.

                Transfer the seared roulade to a baking dish and drizzle with a bit more olive oil, then cover with aluminum foil.

                  Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Adjust cooking time for more doneness as preferred.

                    Remove from the oven and let it rest for 10 minutes. Carefully remove the twine and slice the roulade into 1-inch thick pieces.

                      Prep Time: 20 mins | Total Time: 1 hr | Servings: 4

                        - Presentation Tips: Arrange the sliced roulade on a serving platter, garnish with fresh herbs like parsley or basil, and drizzle some extra olive oil over the top for an elegant finish. Serve alongside roasted vegetables or a fresh green salad for a complete meal.