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Gallery Rolled Flank Steak Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds flank steak 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 cloves garlic, crushed 2 ounces shredded mozzarella cheese, (1/2 cup) 4 scallions, sliced (1/3 cup) 2 ounces (1/4 cup) roasted red peppers, cut into thin strips Coarse salt and freshly ground pepper

Cook’s Notes Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours. Variations For a delicious variation, fill the flank steak with wilted spinach (let it cool first) instead of the roasted peppers and cheese; the cooking time will be the same.

Gallery Rolled Flank Steak

Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 4

Rolled Flank Steak

Rolled Flank Steak

Rolled Flank Steak

Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 40 mins

Servings: 4

prep: 30 mins

total: 1 hr 40 mins

prep:

30 mins

total:

1 hr 40 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds flank steak 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 cloves garlic, crushed 2 ounces shredded mozzarella cheese, (1/2 cup) 4 scallions, sliced (1/3 cup) 2 ounces (1/4 cup) roasted red peppers, cut into thin strips Coarse salt and freshly ground pepper

Directions

Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.

Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.

Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Cook’s Notes Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.

Variations For a delicious variation, fill the flank steak with wilted spinach (let it cool first) instead of the roasted peppers and cheese; the cooking time will be the same.

Cook’s Notes

Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.

Variations

For a delicious variation, fill the flank steak with wilted spinach (let it cool first) instead of the roasted peppers and cheese; the cooking time will be the same.

Reviews (6)

 Add Rating & Review     27 Ratings   5 star values:        2    4 star values:        7    3 star values:        8    2 star values:        9    1 star values:        1

Reviews (6)

Add Rating & Review     27 Ratings   5 star values:        2    4 star values:        7    3 star values:        8    2 star values:        9    1 star values:        1

Add Rating & Review

27 Ratings 5 star values: 2 4 star values: 7 3 star values: 8 2 star values: 9 1 star values: 1

27 Ratings 5 star values: 2 4 star values: 7 3 star values: 8 2 star values: 9 1 star values: 1

27 Ratings 5 star values: 2 4 star values: 7 3 star values: 8 2 star values: 9 1 star values: 1

  • 5 star values: 2 4 star values: 7 3 star values: 8 2 star values: 9 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/25/2011   This turned out beautifully for my dinner party last night. Very impressive. If served thinly, it may serve 4... but for 3 people this size was plenty. Such a great recipe for when flank steak goes on sale at the store!  

Martha Stewart Member     Rating: Unrated       05/22/2010   i use sun dried tomatoes...tastes very good!  

Martha Stewart Member     Rating: Unrated       02/19/2009   I make it with artichoke hearts, roasted peppers, feta, spinach leaves and garlic. WOW!  

Martha Stewart Member     Rating: Unrated       08/01/2008   When my husband walked in and smelled this in the oven, he was in heaven. Even my picky kids liked it.  

Martha Stewart Member     Rating: Unrated       02/26/2008   Really good! Easy to make and minimal clean up, but it looks beatiful and was delicious. My family really liked it.  

Martha Stewart Member     Rating: Unrated       01/19/2008   I made this - but did 1/2 Mozzerella and 1/2 feta cheese. This was very Yummy!!!

    Martha Stewart Member

    Rating: Unrated 02/25/2011

This turned out beautifully for my dinner party last night. Very impressive. If served thinly, it may serve 4… but for 3 people this size was plenty. Such a great recipe for when flank steak goes on sale at the store!

Rating: Unrated

Rating: Unrated 05/22/2010

i use sun dried tomatoes…tastes very good!

Rating: Unrated 02/19/2009

I make it with artichoke hearts, roasted peppers, feta, spinach leaves and garlic. WOW!

Rating: Unrated 08/01/2008

When my husband walked in and smelled this in the oven, he was in heaven. Even my picky kids liked it.

Rating: Unrated 02/26/2008

Really good! Easy to make and minimal clean up, but it looks beatiful and was delicious. My family really liked it.

Rating: Unrated 01/19/2008

I made this - but did 1/2 Mozzerella and 1/2 feta cheese. This was very Yummy!!!

All Reviews for Rolled Flank Steak

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rolled Flank Steak

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest