Flank Steak Roulade Savory and Flavorful Delight

Ingredients

• 1.5 pounds flank steak
• 1 cup fresh spinach, chopped
• 0.5 cup sun-dried tomatoes, finely chopped
• 0.5 cup crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• to taste salt and pepper
• 2 tablespoons olive oil
• 1 kitchen twine or toothpicks

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a clean surface and gently pound it with a meat mallet to even out the thickness, aiming for about ½ inch.
3. In a mixing bowl, combine the chopped spinach, sun-dried tomatoes, feta cheese, minced garlic, balsamic vinegar, and a sprinkle of salt and pepper. Mix well to incorporate all the ingredients.
4. Spread the filling mixture evenly over the surface of the flank steak, leaving about a 1-inch border around the edges.
5. Starting from one end, carefully roll the flank steak tightly into a log shape. Use kitchen twine to tie it securely at intervals or secure it with toothpicks to hold it together.
6. In a skillet, heat the olive oil over medium-high heat. Sear the roulade on all sides until browned, about 4-5 minutes total.
7. Transfer the seared roulade to a baking dish and place it in the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Once cooked, remove from the oven and let it rest for about 10 minutes before slicing.
9. Carefully cut the roulade into ½ inch thick slices and arrange them on a platter.