Description
Tender flank steak stuffed with a flavorful medley of sautéed vegetables and melted cheese, rolled and baked into a juicy, impressive main dish.
Ingredients
Scale
- 1.5 to 2 pounds flank steak, butterflied or pounded thin
- 1 cup shredded cheddar cheese
- 2 cups fresh spinach, chopped
- 1/2 cup carrots, finely chopped or shredded
- 1/2 cup celery, finely diced
- 1/2 cup onions, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté onions, celery, carrots, and garlic until softened, about 5 minutes. Add spinach and cook until wilted. Remove from heat and stir in shredded cheese. Season with salt and pepper.
- Lay flank steak flat on a cutting board. Pound to even thickness. Brush with remaining olive oil and drizzle with Worcestershire sauce.
- Spread vegetable mixture over the steak, leaving a 1-inch border. Roll tightly and secure with kitchen twine or toothpicks.
- Sear rolled steak in a skillet until browned on all sides, about 3–4 minutes total.
- Transfer to a baking dish and bake for 25–30 minutes or until internal temp reaches 135°F for medium-rare.
- Let rest 10 minutes, then slice into 1-inch thick pinwheels and serve.
Notes
- Use a meat thermometer to avoid overcooking.
- Slice across the grain for tender results.
- Make ahead by assembling the roll a day in advance.
- Leftovers make excellent sandwiches or steak bowls.