Rolled Flank Steak With Spinach

Mr. D found a recipe for rolled flank steak, and decided to try it, despite the complicated instructions. He made several changes to the ingredients, and the results were delicious.

It was quite an effort though, so he’s not rushing to make it again – maybe he’ll reconsider in a few months, when he has recovered from this ordeal.

You can see pictures of our steak in the recipe below.

Rolled Flank Steak With Spinach


  • 1 flank steak (1 1/2 to 2 pounds)

  • 1 package frozen chopped spinach, thawed

  • 1/2 cup crumbled blue cheese

  • 4 carrots, chopped

  • 2 celery stalks, chopped

  • 4 green onions, chopped

  • 2 tablespoons panko bread crumbs

  • 1 egg yolk

  • 3/4 teaspoon garlic salt

  • 3/4 teaspoon ground black pepper

  • 1 tablespoon olive oil


  1. Preheat oven to 425 F .
  2. To butterfly the meat, place the flank steak on a cutting board. Hold a sharp knife parallel to the cutting board, and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten the steak slightly, so it is an even thickness.
  3. Place the steak between 2 sheets of wax paper, and pound to about 1/4″ thick
  4. Squeeze liquid from thawed spinach, and discard the liquid.
  5. In a medium-size bowl, combine the spinach, cheese, vegetables, panko, egg yolk, and 1/4 teaspoon each of the garlic salt and the pepper.
  6. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.
  7. Beginning on the short side, roll up the steak to enclose the filling, so the grain of the meat runs from left to right. Tuck any loose filling back into ends.
  8. Tie the steak with cotton twine at 2-inch intervals to secure it.


  9. Rub the outside with oil, then sprinkle with the remaining 1/4 teaspoon each of garlic salt and pepper.
  10. Roast at 425 F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once.
  11. Let meat rest 15 minutes. Remove twine, slice and serve.



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