Welcome to a culinary journey that transforms a simple cut of beef into an elegant, show-stopping meal: **Flank Steak Roulades with Spinach, Mushrooms, and Provolone.** This exquisite dish takes a lean beef flank steak, meticulously butterflied and generously stuffed with a vibrant medley of fresh spinach, earthy mushrooms, and creamy Provolone cheese. Once rolled, tied, and oven-cooked to absolute perfection, these roulades emerge as a hearty, flavorful, and visually stunning centerpiece for any dinner table.
While we often associate grilling flank steak with warm summer evenings, enjoying its robust flavor year-round is a true delight. When the chill of winter blankets the outdoors, rendering the grill inaccessible, this **Flank Steak Roulades Recipe** steps in as a delectable and comforting dinner idea, bringing warmth and gourmet flair to your kitchen. It’s an inventive way to enjoy this versatile cut of beef, offering a tender, juicy interior bursting with savory fillings, encased in a beautifully browned exterior.
Why Flank Steak Roulades Will Become Your New Favorite Dinner
These Flank Steak Roulades offer a multitude of reasons to adore them, blending elegance with surprisingly straightforward preparation. They are more than just a meal; they are an experience, perfect for special occasions or simply elevating a weeknight dinner.
- Visually Stunning Presentation: With their beautiful pinwheel cross-section, revealing layers of rosy beef and vibrant green spinach, these roulades make an incredibly appealing presentation. Each slice is a work of art, sure to impress your guests and make any meal feel gourmet. The contrast of colors and textures adds a sophisticated touch that belies the simplicity of the cooking process.
- Elegant Entree, Minimal Effort: Despite their impressive appearance, Flank Steak Roulades are surprisingly easy to prepare. The steps are intuitive, and the hands-on time is quite manageable, leaving you more time to enjoy your company or simply relax. This recipe proves that you don’t need to spend hours in the kitchen to create an elegant and memorable main course.
- A Delicious New Take on Flank Steak: If you’re already a fan of flank steak, known for its rich beefy flavor and lean profile, this recipe offers a fantastic new way to enjoy it. It transforms the steak from a simple grilled cut into a sophisticated stuffed roll, infusing it with additional flavors and textures. It’s a wonderful alternative to traditional steak dishes, providing variety and excitement to your meal rotation.
- Versatile and Customizable: While our recipe features spinach, mushrooms, and Provolone, the concept of roulades is incredibly versatile. You can easily adapt the filling to suit your preferences or what you have on hand, making it a truly flexible dish. From different cheeses to various vegetables or even grains, the possibilities are endless.
- Comforting and Hearty: Especially suited for colder months, these beef roulades are incredibly satisfying and hearty. The combination of tender beef, savory vegetables, and melted cheese creates a comforting meal that warms you from the inside out, making it the perfect antidote to chilly weather.
As winter firmly settles in, bringing with it a craving for warmth and comfort, our menu naturally shifts towards rich stews, heartwarming soups, and satisfying pasta dishes. Flank steak often takes a backseat during these colder months, typically reserved for its quick-grilling versatility in summer. However, a solitary flank steak in the freezer recently inspired a delightful culinary recollection. Memories of a spinach and mushroom-filled flank steak I once prepared for company, years ago, sparked a creative desire to recreate that delicious entree. Though the original recipe had been lost to time, I drew upon those cherished flavors and techniques to craft these mouthwatering Flank Steak Roulades, generously packed with a savory blend of fresh spinach, tender mushrooms, and tangy Provolone cheese. This dish is a testament to how simple ingredients, combined with a touch of ingenuity, can transform into an extraordinary and comforting meal.
Mastering Flank Steak Roulades: Expert Tips for Success
Creating perfect Flank Steak Roulades is a rewarding endeavor, and with these expert tips, you’ll achieve delicious results every time. From preparing the meat to the final roast, each step contributes to the tenderness, flavor, and impressive presentation of this dish.
- The Art of Butterflying: To create an expansive surface area for your luscious filling, the crucial first step is to “butterfly” the flank steak. This technique involves carefully cutting the meat horizontally almost all the way through, allowing you to open it up like a book. This effectively doubles its surface area, providing ample space for an even distribution of your chosen ingredients. If you’re uncomfortable with this step, don’t hesitate to ask your butcher to butterfly the steak for you.
- How to Butterfly a Flank Steak: For those attempting it at home, place the flank steak on a cutting board with the narrower end closest to you. Starting from one of the longer sides, carefully slice through the middle of the steak horizontally. Crucially, do not cut all the way through; stop approximately 1/2-inch from the opposite edge. This hinge allows you to fold the meat open, transforming it into a much larger, thinner canvas.
- Tenderize and Uniform Thickness: Once butterflied, use a meat mallet to gently pound the beef. This serves two vital purposes: it tenderizes the steak, breaking down tough muscle fibers for a more pleasant chew, and it creates a uniform thickness across the entire surface. Consistent thickness ensures even cooking, preventing some parts from being overcooked while others remain undercooked. Aim for about 1/4 to 1/3 inch thickness.
- Crafting the Perfect Filling: After preparing the steak, spread your savory filling generously over the butterflied surface, leaving a small border to prevent it from spilling out when rolled. For this recipe, the combination of sautéed spinach, mushrooms, and melted Provolone cheese creates a rich, umami-packed flavor profile that complements the beef beautifully. Ensure your filling has cooled slightly before spreading to avoid prematurely cooking the beef.
- The Rolling and Tying Technique: Carefully roll up the steak, starting from one of the longer sides, away from you. Aim for a tight, compact roll to keep the filling secure. Once rolled, secure the roulade at approximately 2-inch intervals with butcher’s twine. This not only maintains its shape during cooking but also helps create those appealing pinwheel slices when cut. Don’t pull the twine too tight, just enough to hold it.
- Optional Searing for Enhanced Flavor: While this recipe primarily focuses on oven roasting, a quick sear of the roulade before roasting can significantly elevate its flavor and appearance. Browning the exterior in a hot pan creates a beautiful golden crust through the Maillard reaction, developing complex, savory notes and adding an irresistible umami depth that permeates the entire dish. This step is highly recommended for an extra layer of flavor.
- Achieving Perfect Doneness: Roast, bake, or braise your roulade until it reaches your desired internal temperature. For a perfect medium-rare, aim for 130°F (54°C). Use an instant-read meat thermometer inserted into the thickest part of the roulade for accuracy. Remember that the temperature will rise slightly during resting.
- The Importance of Resting: Once cooked, remove the roulade from the oven, cover it loosely with foil, and let it rest for at least 10-15 minutes before slicing. This crucial step allows the meat fibers to relax and redistribute the juices throughout the steak, resulting in a much more tender, moist, and flavorful final product. Skipping this step often leads to dry beef.
- Serving Suggestions: Flank steak roulades pair wonderfully with a variety of side dishes. Consider serving them alongside creamy mashed potatoes, roasted root vegetables, a light green salad, or even a flavorful risotto. The rich flavors of the roulades are complemented by fresh, crisp, or starchy sides.
- Make Ahead and Storage: You can prepare the roulades up to the point of roasting a day in advance. Store them tightly covered in the refrigerator. Leftovers can be stored in an airtight container for 3-4 days and gently reheated in the oven or microwave.
Frequently Asked Questions About Beef Roulades
Have questions about making these delicious Flank Steak Roulades? We’ve got answers to some of the most common queries, helping you master this impressive dish.
While often used interchangeably, there’s a subtle distinction. “Roulade” is a French term, broadly referring to slices of meat, pastry, or even vegetables rolled around a filling. It’s typically browned for flavor and then braised or baked until tender. “Rouladen,” on the other hand, is the German version of a roulade, characterized by specific traditional fillings and preparations. Two popular German Rouladens include Rindsrouladen, made with thinly sliced beef wrapped around a hearty mixture of pickles, onions, and bacon, and Kohlrouladen, which features cabbage leaves rolled around a seasoned ground beef mixture. Both are beloved comfort foods in their respective culinary traditions, but the term “roulade” generally encompasses a wider variety of rolled dishes.
For beef roulades, the key is a cut that can be thinly sliced or butterflied and then pounded to a consistent thickness for easy rolling and even cooking. Excellent choices include Top Round (also known as Topside), which is lean and flavorful, or Flank Steak, as used in this recipe. Flank steak, when butterflied (a procedure detailed above where you slice the steak horizontally almost all the way through to open it like a book) and then pounded with a meat mallet, becomes wonderfully tender and pliable. The pounding also ensures a consistent thickness, which is crucial for uniform cooking and a perfectly formed roulade. Other suitable cuts might include Sirloin Tip or even thin slices of Chuck steak, though the latter might require longer braising to become tender.
Absolutely! Flank steak roulades are an excellent make-ahead meal, perfect for entertaining or meal prepping. You can assemble the roulades, including butterflying the steak, preparing the filling, spreading it, rolling, and tying, up to 24 hours in advance. Once assembled, place them in a baking dish, cover tightly with plastic wrap, and refrigerate. When you’re ready to cook, simply remove them from the refrigerator about 30 minutes before roasting to allow them to come closer to room temperature, then proceed with the searing (if desired) and roasting steps. This makes dinner preparation much smoother and less stressful.
Flank Steak Roulades are a versatile main course that complements a wide array of side dishes. For a classic pairing, consider creamy mashed potatoes or a rich potato gratin, which will soak up any delicious pan juices. Roasted root vegetables like carrots, parsnips, and sweet potatoes offer a hearty and flavorful accompaniment. A fresh, crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the beef and cheese. Other excellent choices include steamed green beans, asparagus, a mushroom risotto, or even a polenta for a truly comforting meal. Choose sides that balance the savory, rich flavors of the roulades.
Explore More Delicious Beef Recipes:
- Beef Bulgogi
- Korean Grilled Flank Steak
- Easy Pot Roast
- Red Wine, Soy Marinated Flank Steak
- Beef Teriyaki Kabobs
- Red Wine, Soy, Balsamic Marinated Flank Steak
- More Beef Recipes
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Flank Steak Roulades Recipe
30 minutes
1 hour
1 hour 30 minutes
4-6 servings depending on size of flank steak
This exquisite recipe features a butterflied flank steak generously filled with a savory mixture of fresh spinach, earthy mushrooms, and creamy Provolone cheese. The steak is then carefully rolled, tied, and roasted in the oven until tender and cooked to perfection, offering a truly gourmet and comforting meal.
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 your butcher butterfly your flank steak, or easily do it yourself at home by slicing the steak horizontally almost all the way through so it can open up like a book.
- Gently pound the butterflied steak with a meat mallet to ensure it has a uniform thickness throughout. Generously season both sides with salt and freshly ground pepper, or your preferred seasoning salt. Set aside.
- In a large sauté pan, heat the olive oil over medium heat. Add the chopped mushrooms, minced shallots, and fresh thyme, sprinkling with a pinch of salt. Cook until the mushrooms and shallots are soft and fragrant. Stir in the baby spinach and cook until it is fully wilted. Remove from heat and allow the mixture to cool slightly.
- Preheat your oven to 350ºF (175ºC).
- Lay the prepared beef flat on a clean surface, ensuring the grain of the meat runs from left to right. Arrange the slices of Provolone cheese evenly over the beef, leaving a one-inch border around the edges. Then, spread the cooled spinach and mushroom mixture over the Provolone.
- Carefully roll up the steak away from you, creating a tight log. Secure the roulade at approximately 2-inch intervals with butcher’s twine to maintain its shape during cooking.
- Place the rolled steak in a lightly greased baking dish or on a rack set in a roasting pan. Roast for 45 minutes to 1 hour, or until the internal temperature reaches about 130ºF (54ºC) for medium-rare, or your desired level of doneness.
- Once roasted, remove the roulade from the oven and cover it loosely with aluminum foil. Let it rest for 10 minutes before removing the twine and slicing. This resting period is crucial for the juices to redistribute, ensuring a tender and moist steak.
Notes
Allowing your cooked meat to rest for 10 minutes before slicing is a critical step that ensures the juices have ample time to redistribute throughout the meat. This process results in a much more tender, flavorful, and moist steak, preventing dryness and enhancing the overall enjoyment of your roulades. Don’t skip this important step!
Recommended Products
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- Meat Carving Knife
- OXO Cutting Board
- Roasting Pan
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 575Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 174mgSodium: 680mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 63g
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