Ingredients for Rolled Flank Steak
- Flank Steaks
- Olive Oil
- Balsamic Vinegar
- Garlic Cloves
- Mozzarella Cheese
- Scallion
- Roasted Red Pepper
- Salt & Freshly Ground Black Pepper
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How to Make Rolled Flank Steak
- Preheat oven to 450°F (232°C) with a rack in the center.
- Place the flank steak between two sheets of plastic wrap. Using a meat mallet or heavy skillet, pound the steak to 1/2 inch thickness.
- Using a sharp knife, score the steak on one side in a cross-hatched pattern, about 1/4 inch deep.
- In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons red wine vinegar, and 2 cloves minced garlic.
- Place the steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's coated evenly. Marinate for at least 20 minutes, or up to overnight in the refrigerator.
- Remove the steak from the marinade and pat it dry with paper towels.
- Lay the steak on a cutting board, scored side down, with a short end facing the edge of the work surface.
- Spread 4 ounces of your favorite sliced cheese (such as provolone or mozzarella) evenly over the steak, leaving a 1/2 inch border at the far short end.
- Top the cheese with 1/4 cup thinly sliced scallions and 1/2 cup sliced bell peppers (any color or combination).
- Season generously with salt and freshly ground black pepper.
- Starting from the closest side, tightly roll the steak into a cylinder.
- Using kitchen twine, tie the steak crosswise at 1-inch intervals to secure the roll.
- Season the outside of the rolled steak generously with salt and pepper.
- Place the rolled steak, seam side down, in a baking dish or on a rimmed baking sheet.
- Roast for 35-40 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, and the juices run clear. Use a meat thermometer to ensure doneness.
- Remove from oven and let rest for 10 minutes before removing the twine and slicing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1g
Fat
43g
Carbs
0g
