The creamy, colorful goat cheese filling for this rolled flank steak recipe takes the flavor to the next level and makes for a presentation that wows. Pounding the steak is crucial for easy rolling and melt-in-your-mouth tenderness. Serve with a simple salad or roasted vegetables to complete this easy dinner recipe.

Breana Killeen
Source: EatingWell Magazine, May 2019
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees F.

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  • Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Sprinkle one side with garlic powder and 1/8 teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining 1/4 teaspoon salt and pepper.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120 degrees F for medium-rare, 12 to 15 minutes.

  • Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.

Tips

Equipment: Kitchen string

Nutrition Facts

202.9 calories; protein 25.6g 51% DV; carbohydrates 1.8g 1% DV; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 1.4g; fat 9.6g 15% DV; saturated fat 3.3g 17% DV; cholesterol 72.8mg 24% DV; vitamin a iu 1841IU 37% DV; vitamin c 24.8mg 41% DV; folate 20.4mcg 5% DV; calcium 43.6mg 4% DV; iron 2mg 11% DV; magnesium 29.7mg 11% DV; potassium 409.6mg 12% DV; sodium 452.9mg 18% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2019
I don t eat steak but the carnivores in my family loved it. Replaced to the arugula with spinach But otherwise followed the recipe. One of my son s asked me to make it two nights later Read More