Juicy Grilled Flank Steak Rolls

ByAileenrecipes

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Introduction

Imagine tender, juicy flank steak, pounded thin and rolled around a vibrant, savory filling, then grilled to smoky perfection. These Juicy Grilled Flank Steak Rolls are an impressive and delicious centerpiece that transforms an affordable cut of beef into a gourmet experience. The steak itself is marinated for maximum flavor and tenderness, while the filling—a classic combination of spinach, sun-dried tomatoes, and provolone cheese—melts together inside to create a burst of flavor in every slice. This dish is hearty, elegant, and incredibly fun to eat. It is perfect for a summer grilling party, a special date night at home, or any occasion that calls for a meal that is both beautiful and deeply satisfying.

Perfect for:

  • Summer Grilling Parties

  • Date Night Dinners

  • Holiday Meals (Father’s Day, Fourth of July)

  • Impressing Dinner Guests

  • Meal Prepping for High-Protein Lunches

Why You’ll Love This Juicy Grilled Flank Steak Rolls Recipe

Elegant and Impressive: The presentation is stunning, making it look like you spent hours in the kitchen, while the technique is straightforward.
Packed with Flavor and Texture: Each bite offers the savory, smoky steak, the creamy melted cheese, and the tangy, earthy filling.
Customizable: The filling can be easily adapted to include your favorite ingredients, from different cheeses to various vegetables and herbs.
Perfect for Grilling Season: This recipe makes excellent use of the grill, creating a smoky char that complements the rich beef and filling beautifully.

Preparation and Cooking Time
Total Time: 1 hour 30 minutes (includes marinating)
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 4 servings
Calories per serving: Approximately 450-550 calories

Nutritional Information (Per Serving – Estimate):
Calories: 450-550 kcal
Protein: 45g
Carbohydrates: 8g
Fat: 27g
Fiber: 2g
Sugar: 4g

Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

For the Steak and Marinade:

  • 1.5 lb flank steak

  • ¼ cup olive oil

  • 3 tbsp soy sauce

  • 2 tbsp balsamic vinegar

  • 3 cloves garlic, minced

  • 1 tsp black pepper

  • 1 tsp dried Italian seasoning

For the Filling:

  • 2 cups fresh spinach

  • ½ cup sun-dried tomatoes in oil, drained and chopped

  • 4 slices provolone cheese

  • ¼ cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • Butcher’s twine for tying

Step-by-Step Instructions

  1. Butterfly the Steak: Place the flank steak on a large cutting board. Using a sharp knife, slice the steak horizontally through the center, but not all the way through, so it opens like a book. Pound the steak with a meat mallet to an even ¼-inch thickness.

  2. Marinate: In a small bowl, whisk together the olive oil, soy sauce, balsamic vinegar, minced garlic, black pepper, and Italian seasoning. Place the pounded flank steak in a large dish or resealable bag and pour the marinade over it. Ensure it is fully coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

  3. Prepare the Filling: While the steak marinates, wilt the spinach in a skillet over medium heat with a teaspoon of water. Drain any excess liquid and transfer to a bowl. Combine the spinach with the chopped sun-dried tomatoes, minced garlic, and Parmesan cheese. Season with a pinch of salt and pepper.

  4. Assemble the Rolls: Remove the steak from the marinade and lay it flat on the cutting board. Discard the remaining marinade. Layer the provolone cheese slices evenly over the steak. Spread the spinach and sun-dried tomato mixture over the cheese.

  5. Roll and Tie: Starting from one long end, tightly roll the steak up, enclosing the filling. Use butcher’s twine to tie the roll securely at 1-inch intervals along its length. Season the outside of the roll generously with salt and pepper.

  6. Grill the Steak Roll: Preheat the grill to medium-high heat (about 400-450°F). Place the steak roll on the hot grill. Sear for 4-5 minutes per side, turning to brown all around, until a charred crust forms.

  7. Cook to Temperature: Move the roll to a cooler part of the grill or reduce the heat to medium. Continue grilling, turning occasionally, until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. This will take approximately 15-20 minutes total.

  8. Rest and Slice: Transfer the grilled steak roll to a cutting board and tent it loosely with foil. Let it rest for 10 minutes. This allows the juices to redistribute. Carefully remove the twine and slice the roll into 1-inch thick pinwheels to serve.

How to Serve Juicy Grilled Flank Steak Rolls

  • As a Complete Main Course: Serve 2-3 slices per person alongside creamy mashed potatoes or roasted garlic parmesan potatoes and grilled asparagus.

  • For a Lighter Meal: Arrange the sliced steak rolls over a bed of arugula dressed with a lemon vinaigrette for a satisfying low-carb option.

  • With a Dipping Sauce: Offer a side of creamy horseradish sauce, a bold chimichurri, or a simple extra virgin olive oil for dipping.

  • For Entertaining: Arrange the sliced pinwheels on a large platter for a stunning and easy-to-serve party appetizer or centerpiece.

Additional Tips for Juicy Grilled Flank Steak Rolls

  • Ensure the steak is pounded to a uniform thickness to guarantee even cooking and easy rolling.

  • Do not overstuff the rolls, as this can make them difficult to roll and tie, and the filling may leak out during cooking.

  • Letting the rolled steak rest before slicing is non-negotiable. Slicing too soon will release all the flavorful juices onto the cutting board.

  • If you don’t have a grill, you can cook these in a 400°F (200°C) oven on a baking sheet for the same amount of time, or sear in an oven-safe skillet and finish in the oven.

Recipe Variations of Juicy Grilled Flank Steak Rolls

Italian Herb Version: Use mozzarella cheese and fill with a mixture of chopped fresh basil, oregano, and roasted red peppers.
Mushroom and Swiss Version: Sauté sliced cremini mushrooms with onions and use Gruyère or Swiss cheese for the filling.
Spicy Southwest Version: Fill with pepper jack cheese, roasted poblano peppers, and a sprinkle of chili powder.

Freezing and Storage for Juicy Grilled Flank Steak Rolls

Storage: Store leftover sliced steak rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or a 300°F (150°C) oven to avoid overcooking.
Freezing: It is best to freeze the uncooked, assembled, and tied steak roll. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw completely in the refrigerator before grilling.

FAQ Section about Juicy Grilled Flank Steak Rolls

Can I use a different cut of steak?
Flank steak is ideal because it is thin and wide. Skirt steak can also be used, but it may require more careful pounding and will result in a longer, thinner roll.

What can I use if I don’t have butcher’s twine?
You can use toothpicks to secure the seam, but twine is highly recommended for creating a uniform roll that cooks evenly.

How do I know when the steak is done?
A meat thermometer is the most reliable tool. For medium-rare, aim for 135°F (57°C). The temperature will rise about 5 degrees during resting.

Conclusion of Juicy Grilled Flank Steak Rolls Recipe

These Juicy Grilled Flank Steak Rolls are a surefire way to elevate your grilling game and impress anyone at your table. The process of butterflying and rolling is simple yet yields a dramatic and delicious result. The combination of the savory marinated steak with the rich, melted filling is a timeless winner. Don’t be intimidated by the presentation; the steps are logical and manageable, leading to a restaurant-quality dish made in your own backyard. Fire up the grill and prepare for a meal that is as enjoyable to make as it is to eat.