Delicious Flank Steak Roulade Recipe

This flank steak roulade recipe is a delicious and impressive dish that is perfect for special occasions or a Sunday family dinner. The flank steak is stuffed with a flavorful filling of spinach, mushrooms, and cheese, then rolled up and seared to perfection. The result is a juicy and tender steak with a burst of flavors in every bite. Serve this elegant dish with roasted potatoes and a side of vegetables for a complete and satisfying meal.

Ingredients

• 1 ½ pounds flank steak
• 2 cups fresh spinach, stems removed
• 8 ounces mushrooms, chopped
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• Toothpicks
• 1 tablespoon butter

Directions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the flank steak by cutting it horizontally through the center, almost to the other side. Open up the steak like a book, then pound it with a meat tenderizer to flatten it to an even thickness.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir in spinach and cook until wilted. Season with salt, pepper, and thyme. Remove from heat and let it cool slightly.
4. Spread the mushroom and spinach mixture evenly over the flattened flank steak, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the filling.
5. Beginning at one end, roll up the steak tightly. Secure the roulade with toothpicks at regular intervals to hold its shape.
6. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Sear the roulade on all sides until browned, about 5 minutes. Transfer the roulade to a baking dish and bake in the preheated oven for about 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the roulade from the oven and let it rest for 10 minutes. Remove the toothpicks, then slice the roulade into ½ inch thick slices.
8. Serve the flank steak roulade slices on a platter and drizzle any pan juices over the top. Enjoy!

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