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A flank steak roulade needs a few key ingredients. You start with 1.5 pounds of flank steak. This cut is lean and flavorful. You will also need salt and pepper to season it well. The filling is where the fun begins. You mix 8 ounces of softened cream cheese with fresh spinach, sun-dried tomatoes, basil, pecans, and garlic. This mix creates a creamy and tasty filling. You will use olive oil for searing. These ingredients make the dish rich and satisfying.

Flank Steak Roulade

Impress your loved ones with a stunning flank steak roulade that's bursting with flavor! This delightful recipe guides you step-by-step, from selecting the perfect flank steak to customizing delicious fillings like cream cheese, spinach, and sun-dried tomatoes. Ideal for special occasions or cozy dinners, this dish not only looks impressive but tastes fantastic too. Click through to explore the complete recipe and elevate your cooking game!
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Ingredients
  

1.5 pounds flank steak

Salt and pepper, to taste

8 ounces cream cheese, softened

1 cup fresh spinach, chopped

1/2 cup sun-dried tomatoes, chopped

1/4 cup fresh basil, chopped

1/4 cup pecans, finely chopped

2 garlic cloves, minced

2 tablespoons olive oil

Toothpicks or kitchen twine for securing the roulade

Instructions
 

Preheat your oven to 375°F (190°C).

    Place the flank steak on a large cutting board. Using a sharp knife, carefully butterfly the steak by slicing it horizontally, taking care not to cut all the way through. Unfold the steak to create a large, flat piece.

      Season both sides of the steak with salt and pepper.

        In a mixing bowl, combine softened cream cheese, chopped spinach, sun-dried tomatoes, basil, minced garlic, and chopped pecans. Mix well until the ingredients are well incorporated.

          Spread the cream cheese mixture evenly over the flank steak, leaving a small border around the edges.

            Starting at one end, carefully roll the flank steak tightly into a log shape. Secure the roulade with toothpicks or tie with kitchen twine to hold it in place.

              Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roulade for 3-4 minutes on each side until it's browned.

                Once seared, transfer the skillet to the preheated oven. Roast the roulade for 20-25 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare.

                  Remove the skillet from the oven and let the roulade rest for 10 minutes. Remove toothpicks or twine before slicing.

                    Slice the roulade into 1-inch thick pieces for serving.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 4-6

                        - Presentation Tips: Arrange the sliced roulade on a platter with a sprinkle of fresh basil on top. Serve with a side of mixed greens and a drizzle of balsamic reduction for a beautiful plate!