Flank Steak Rolls Recipe

Butterflied flank steak: A lean cut of beef that is sliced open to create a larger, thinner piece, perfect for rolling.

Fresh spinach: Adds a nutritious and slightly earthy flavor to the dish.

Sliced bell peppers: Provides a sweet and crunchy contrast to the steak.

Shredded cheese: Melts beautifully inside the roll, adding a creamy texture.

Olive oil: Used for searing the steak roll to give it a nice crust.

Salt and pepper: Essential seasonings to enhance the flavors of the steak and vegetables.

When rolling the flank steak, ensure that you roll it as tightly as possible to keep the fillings intact. Use toothpicks or even kitchen twine to secure the roll firmly. This will help maintain the shape during the searing and baking process, ensuring an even cook and a beautiful presentation.

• butterflied flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a good alternative for flank steak.

• fresh spinach - Substitute with kale: Kale provides a similar leafy green texture and can withstand cooking without becoming too wilted.

• sliced bell peppers - Substitute with sliced zucchini: Zucchini offers a similar crunch and can absorb flavors well, making it a good substitute for bell peppers.

• shredded cheese - Substitute with crumbled feta: Feta cheese adds a tangy flavor and creamy texture that complements the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile, giving the dish a spicy kick.

• Allow the flank steak rolls to cool completely before storing. This helps prevent condensation, which can make the rolls soggy.

• Wrap each flank steak roll tightly in plastic wrap or aluminum foil. This ensures that the rolls stay fresh and prevents any air from getting in.

• Place the wrapped rolls in an airtight container or a resealable plastic bag. Label the container or bag with the date to keep track of freshness.

• Store the container in the refrigerator if you plan to consume the rolls within 3-4 days. For longer storage, place the container in the freezer.

• If freezing, consider slicing the rolls before wrapping and storing. This makes it easier to thaw and reheat individual portions as needed.

• To reheat refrigerated flank steak rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through.

• For frozen rolls, thaw them in the refrigerator overnight before reheating. Follow the same reheating instructions as for refrigerated rolls.

• Alternatively, you can reheat the rolls in a microwave. Place the rolls on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.

• Avoid reheating the rolls multiple times, as this can lead to a loss of flavor and texture. Reheat only the portions you plan to eat immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover flank steak rolls on a baking sheet.
  3. Cover the rolls with aluminum foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 2-3 minutes to let the cheese get melty and slightly crispy.

• Stovetop Method:

  1. Slice the flank steak rolls into individual portions.
  2. Heat a skillet over medium heat and add a splash of olive oil.
  3. Place the slices in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, flipping halfway through, until heated thoroughly.

• Microwave Method:

  1. Place the flank steak rolls on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  2. Place the flank steak rolls in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and give it a quick sear in a hot skillet with a bit of olive oil for added texture.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the flank steak rolls in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired warmth and crispiness before serving.

• Oven: Used to bake the steak roll at a consistent temperature of 375°F (190°C).

• Skillet: Necessary for searing the steak roll on all sides to develop a flavorful crust.

• Toothpicks: Used to secure the rolled steak and keep the filling intact during cooking.

• Baking sheet: Required to transfer the seared steak roll into the oven for baking.

• Tongs: Useful for turning the steak roll while searing to ensure all sides are evenly browned.

• Cutting board: Provides a stable surface for laying out and seasoning the butterflied flank steak.

• Knife: Essential for slicing the bell peppers and cutting the steak roll into servings after it has rested.

• Meat thermometer: Helps to check the internal temperature of the steak roll to ensure it is cooked to your desired doneness.

• Mixing bowl: Handy for holding the sliced bell peppers and spinach before layering them on the steak.

• Aluminum foil: Can be used to tent the steak roll while it rests, keeping it warm and allowing the juices to redistribute.

Prepare ingredients ahead: Chop bell peppers and shred cheese in advance to streamline the process.

Use pre-washed spinach: Opt for pre-washed spinach to save time on cleaning and drying.

Butterfly the steak: Ask your butcher to butterfly the flank steak to save time and ensure even thickness.

Preheat oven early: Start preheating the oven while you prepare the ingredients to avoid waiting.

Sear in advance: Sear the steak roll the night before and refrigerate, then bake when ready to serve.