Rolled Flank Steak

Rolled Flank Steak


"I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company."

Ingredients 5 h 45 m {{adjustedServings}} servings 472 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1422 mg
  • 57%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
  2. Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  4. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
  5. Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
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Reviews 112

  1. 152 Ratings


Wow, this is a great recipe! I was a little worried while it cooked because it smelled like nothing but soy sauce, but once it was done, my DH was using a spoon to get all the juices out of the baking dish! I used a little less EVOO and only marinated for two hours and I think that was plenty. I used about half the cheese called for and no red bell pepper (hate that stuff!) I took other reviewers advice and left out the bacon and secured it with toothpicks instead of twine. I thought all that olive oil kept it moist enough without adding more fat with bacon grease! I cooked it for 50 minutes at 350 degrees and it was a tiny bit on the dry side so watch your oven and don't go over the 145 internal temp recommended by the poster of this recipe. I can't wait to make this again, we loved it!


I'm sure this is great as is, but I didn't have some of these things so this is what I did: I had some milanese steaks (SUPER thin-cut steak), lined them with thin sliced provolone, lined that with fresh baby spinach, rolled it up tight, wrapped it tightly with raw bacon, pinned it with toothpicks and laid it in the casserole dish on its side. Then I drizzled it with worcestershire and sprinkled it with garlic powder, fresh ground black pepper, a pinch of thyme and paprika. Then just cook to temp. Absolutely delicious!!!

Jenn Polk

What a great dish! The flavors combine perfectly and the steak just melts in your mouth. I will definitely be making this again, it was a huge hit with my entire family.