Flank Steak Roulades
Flank Steak Roulades with Spinach, Mushrooms, and Provolone are made with a lean beef flank steak, butterflied and stuffed with spinach, mushrooms, and provolone cheese, then rolled and oven-cooked to perfection.
We marinate and grill flank steak all summer long, but when snow is covering the grill, this Roulades Recipe is a delectable dinner idea!
Why You’ll Love Beef Roulades
- They make a beautiful presentation with the rosy-colored beef and green spinach.
- Roulades are an elegant entree without a lot of work!
- If you’re a fan of flank steak, this is another delicious way to prepare it.
Winter has arrived in full force, and Stews, Soups, and Pasta (links to these recipe categories) have been on the menu. Flank steak is more of a summer, toss on the grill kind of entree, but there was one in the freezer begging to be cooked. I had made spinach and mushroom-filled flank steak for company eons ago, and memories of that delicious entree got the wheels turning. That recipe was long gone, but I took some of what I remembered and created these flank steak roulades filled with spinach, mushrooms, and Provolone cheese.
Expert Tips
- In order to have enough surface area to spread out the filling, you’ll need to use a technique, known as butterflying, on the flank steak. Basically, you cut the meat open like a book, horizontally, doubling its surface area.
- Let me explain how. First, you place the meat on a cutting board with the narrower end closest to you. From one of the longer sides, cut through the middle of the flank steak, horizontally, but don’t cut all the way through. Stop about ½-inch from the edge, then fold open the meat like a book.
- Tenderize the beef with a Meat Mallet (affiliate links in blue) while also creating a uniform level. Use the flat side of your mallet, if it has a textured side for tenderizing.
- From there, add the filling, roll up the steak, tie with Butcher’s Twine at 2-inch intervals, and roast!
- If you’d like to brown/sear the roulade before roasting, that will add some nice color to your pinwheels (and the umami that comes from caramelization).
- Roast, bake, or braise, depending on your recipe, until the roulade reaches an Internal Temperature (affiliate link to the Instant Read Thermometer I use) of 130°F. My gang likes rare beef, but you can cook it to your desired doneness. PRO-Tip: Remember that the internal temperature will rise about 10°F as the meat rests.
Frequently Asked Questions
Rouladen is the German version of the French Roulade. The latter is a French term for slices of meat rolled around a filling. It’s typically browned before being braised or baked.
Two popular German Rouladens include Rindsrouladen, which is slices of beef rolled around a pickle, onion, and bacon mixture, and Kohlrouladen, which is made of cabbage leaves rolled around a ground beef mixture.
You can use either a Top Round (also known as Topside) or Flank Steak. This recipe “butterflies” the flank steak, doubling the surface area, then it’s pounded with a meat mallet to both tenderize, and make it an even thickness.
You May Also Like:
- Beef Bulgogi (Korean Beef)
- Korean Grilled Flank Steak
- Easy Pot Roast
- Red Wine, Soy Marinated Flank Steak
- Beef Teriyaki Kabobs
- Red Wine, Soy, Balsamic Marinated Flank Steak
- More of my best Beef Recipes.
Flank Steak Roulades Recipe
Butterflied flank steak is filled with spinach and mushrooms and rolled before roasting.
Ingredients
- 1.5 pounds flank steak, butterflied
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 4 ounces mushrooms, chopped
- 1 small shallot minced
- ¼ teaspoon fresh thyme
- 8 ounces slice Provolone cheese
- 2 cups packed baby spinach
Instructions
- Have the butcher butterfly your flank steak or do it yourself at home (slice steak horizontally almost all the way through so you can open it like a book).
- Pound gently with a meat mallet to make it all a similar thickness. Sprinkle each side generously with salt and pepper or your favorite seasoning salt. Set aside.
- Heat oil in a saute pan, then add mushrooms, shallots, and thyme. Sprinkle with salt. Cook until mushrooms and shallots are soft. Add spinach and cook until wilted. Let cool.
- Preheat oven to 350º.
- Lay the beef flat with the grain running from left to right. Lay the Provolone over the beef, leaving a one-inch border. Arrange the spinach mixture over the Provolone.
- Roll up the steak away from you and tie it at 2-inch intervals with butcher's twine.
- Place in a greased baking dish or on a rack in a roasting pan. Roast for 45 minutes to 1 hour until the internal temperature is about 130º for medium rare or your desired temperature.
- Remove from oven and cover with foil. Let rest for 10 minutes before slicing.
Notes
Letting your cooked meat rest for 10 minutes before slicing allows the juices to redistribute throughout the meat.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 174mgSodium: 680mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 63g
24 Comments on “Flank Steak Roulades”
I don’t eat beef often but this looks delicious and definitely something I could do easily. And, whatever appropriate fillings I have in the fridge, I could throw into the mix.
Roulades always make for a great presentation
The carnivores at my house would be banging their forks on the table for more!
This reminds me of a dish a friend used to make…now I have a recipe for it. Thanks!