🥩 Flank Steak Roulade with Spinach, Roasted Tomatoes & Cheese

🥩 Flank Steak Roulade with Spinach, Roasted Tomatoes & Cheese

Serves: 4–6
Prep: 20 min • Cook: 30 min • Total: 50 min

Ingredients:

• 1 flank steak (~1.5–2 lbs), butterflied
  
  
• 4 cups fresh spinach
  
  
• 1 cup roasted cherry tomatoes (or chopped oven-roasted Roma)
  
  
• 1 small onion, finely chopped
  
  
• 4 cloves garlic, minced
  
  
• 1 cup shredded cheese (mozzarella, provolone, or fontina)
  
  
• Olive oil
  
  
• Salt & pepper
  
  
• Butcher’s string

Instructions:

1️⃣ Prep SteakPound steak to ½-inch even thickness.

• Season with salt & pepper.
  
  

2️⃣ Cook Filling

• Sauté the onion in olive oil until it is soft.
  
  
• Add garlic; cook for 30 seconds.
  
  
• Add spinach; cook until wilted.
  
  
• Stir in the roasted tomatoes, and then remove from the heat.
  
  

3️⃣ Assemble

• Spread spinach mixture over steak.
  
  
• Sprinkle cheese on top.
  
  
• Roll tightly and tie with butcher’s string every 2 inches.
  
  

4️⃣ Grill

• Preheat grill to medium-high (450°F).
  
  
• Brush roulade with olive oil.
  
  
• Sear on all sides (8–10 min total).
  
  
• Move to indirect heat, cover, and cook to an internal temperature of 130–135°F (15–20 minutes).
  
  

5️⃣ Rest & Slice

• Rest 10 min.
  
  
• Slice into ½–1-inch rounds.
  
  

✅ Tips:

✅ Serve with balsamic glaze or chimichurri.
✅ Great for meal prep, summer dinners, or picnic sandwiches.

@keithskitchenchronicles
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