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. Source: EatingWell Magazine, May 2019

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

203 calories; 9.6 g total fat; 3.3 g saturated fat; 73 mg cholesterol; 453 mg sodium. 410 mg potassium; 1.8 g carbohydrates; 0.1 g fiber; 1 g sugar; 25.6 g protein; 1841 IU vitamin a iu; 25 mg vitamin c; 20 mcg folate; 44 mg calcium; 2 mg iron; 30 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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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