Flank Steak Roulade

When we’re looking for the perfect entree for a special occasion or a regular weeknight shake-up, we can’t do better than dishes that sound and look super fancy, but are really totally doable in our ordinary kitchens. Fulfilling all those requirements with aplomb? This fantastic Flank Steak Roulade!

So what is it? Well, a roulade is simply a dish of filled rolled meat or pastry. So a steak roulade? It’s a steak roll-up! This version takes ordinary flank steak, fills it with fabulous Greek-inspired flavors, then sears it and roasts in the the oven for taste that’s just right. Watch us do it, get inspired, then read on for the full recipe so you can try it yourself.

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Flank Steak Roulade

Serves 6
Prep Time: 20 minutes
Total Time: 50 minutes


  • 1 to 2 pounds flank steak
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 8 ounces frozen spinach, thawed and squeezed of liquid
  • ½ cup kalamata olives, cut in half lengthwise
  • 4 ounces roasted red peppers
  • ¾ cup Gorgonzola cheese, crumbled
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil


  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Place the steak on a cutting board, cover in plastic wrap and pound thin with a meat mallet. Make sure the steak is of an even thickness all over. Season both sides with salt and pepper to taste. Set aside.
  3. In a medium bowl, combine the spinach, olives, roasted red peppers, Gorgonzola, minced garlic, ½ teaspoon black pepper and ¾ teaspoon kosher salt. Mix until well-combined.
  4. Evenly layer the spinach mixture on top of the steak. Leave a 1-inch border all around the meat.
  5. Gently tuck and roll the meat away from you, rolling with the grain of the meat. Tuck any excess filling back into the roll. Secure the steak with butcher twine at 1-inch intervals.
  6. In a large, oven-safe sauté pan, heat the olive oil over medium-high heat. Add the steak and sear on all sides.
  7. Place the pan with the seared steak in the preheated oven, and cook for 20 to 30 minutes, or until desired doneness.
  8. Remove the from the pan and let rest for 10 minutes. Slice and serve.

Chef’s Tip

  • Struggling to decide how long to leave the meat in the oven? Bear in mind that cooking it for 20 to 25 minutes will result in medium-rare doneness. Using that time as a baseline, adjust to your preference!

How delicious does this Flank Steak Roulade look?! We love how impressive and fancy it looks, while at the same time being pretty simple for such a special entree. Plus, using that plastic wrap and baking the flank steak in the same pan in which you sear makes for easy clean-up.

Perhaps best of all? It’s so easy to adjust this recipe to your own preferences and favorite flavors. Prefer feta cheese to Gorgonzola? Swap it out! More of a fan of different types of olives? Throw them in there! It’s up to you to make this rolled steak special.

So tell us— what will you do with yours? Will you give this exact recipe a try, or are you already full of ideas for how you can adapt it for your family? Have you ever enjoyed a steak roll-up or another kind of meat roulade before? Tell us about your experiences, and be sure to let us know how this recipe turns out if you give it a try!

Recipe adapted from Family Circle