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To make a great flank steak roulade recipe, you need the right ingredients. Start with 1½ pounds of flank steak. This cut is tender and full of flavor. Next, gather 1 cup of fresh spinach, chopped. Spinach adds a nice green touch and extra nutrients. You also need ½ cup of sun-dried tomatoes, finely chopped. These tomatoes give a sweet and tangy flavor. Don't forget ½ cup of crumbled feta cheese. Feta adds creaminess and a salty kick.

Flank Steak Roulade

Impress your guests with a delicious flank steak roulade that is both savory and flavorful! This easy-to-follow guide covers everything from selecting the right ingredients, like fresh spinach and sun-dried tomatoes, to expert cooking tips for perfect results. Ready to embark on this culinary adventure? Click through for the full recipe and create a stunning dish that will have everyone coming back for seconds!
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Ingredients
  

1 ½ pounds flank steak

1 cup fresh spinach, chopped

½ cup sun-dried tomatoes, finely chopped

½ cup crumbled feta cheese

1 tablespoon balsamic vinegar

2 cloves garlic, minced

Salt and pepper to taste

2 tablespoons olive oil

Kitchen twine or toothpicks

Instructions
 

Preheat your oven to 375°F (190°C).

    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. This will make it easier to roll.

      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.

        Spread the filling mixture evenly over the surface of the flank steak, leaving about a 1-inch border around the edges.

          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.

            In a skillet, heat the olive oil over medium-high heat. Sear the roulade on all sides until browned, about 4-5 minutes total.

              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.

                Once cooked, remove from the oven and let it rest for about 10 minutes before slicing.

                  Carefully cut the roulade into ½ inch thick slices and arrange them on a platter.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the slices on a bed of fresh arugula or mixed greens, drizzled with a little olive oil and balsamic reduction for an elegant touch. Also, consider garnishing with fresh herbs for added color.