Rolled Flank Steak
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs flank steaks
- 4 ounces roasted red peppers, or
- 0.5 (10 ounce) package frozen spinach, thawed and sqeezed dry
- salt and pepper
-
Marinade
- 1 inch piece ginger, peeled and sliced into pieces
- 4 garlic cloves, chopped
- 1⁄2 large lemon, juice of
- 2 cups dry red wine
- 2⁄3 cup soy sauce
- 1⁄2 cup olive oil
- 2 tablespoons roughly chopped fresh parsley
directions
- Butterfly or use a mallet to make flank steak even thickness (about 1/2 inch thick).
- Mix together the marinade ingredients. Put marinade and steak in a glass dish, making sure that steak is completely immersed. Refrigerate for at least 24 and up to 48 hours.
- When ready to cook, preheat oven to 450 degrees Fahrenheit. Take steak out of marinade (reserve) and spread out on clean cutting board. Lightly salt and pepper steak and then put a single layer of roasted red pepper OR squeezed out spinach on top of steak and roll up "jelly roll" style. Tie steak in 1 to 2-inch intervals with cooking twine.
- Cook steak in 450 degree F. oven for 10 minutes and then reduce oven temperature to 350 degrees (without taking steak out of oven) and cook an additional 20 minutes for rare, and 25 to 30 minutes for medium. Take steak roll out of oven and let rest for 10 minutes before slicing into 1-inch rounds.
- While steak is cooking, put reserved marinade in pot on stove and boil until reduced by 1/3 (about 30 minutes). Strain marinade and skim off as much fat as possible. Serve this "gravy" with the sliced steak and mashed potatoes.
- Note: if serving more than four people, I usually make two flank steaks, one with red pepper and one with spinach. The completed rounds are then red and green, making for a very attractive platter.
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RECIPE SUBMITTED BY
I am a very lucky woman who has a wonderful husband and two beautiful kids (DD age 11 and DS age 5). My husband's job entails moving to a different country every 2 - 3 years! We have lived in some fairly "exotic" places and some not so exotic but have always enjoyed the culture, experience, and people we meet. Of course, we also enjoy the food and are continually learning about new foods, ingredients, and ways to cook.
Currently my two kids and I are living in Virginia while my husband is overseas. We are in the middle of a house build which keeps me hopping as well as the kids' soccer practices, school activities, and sleepovers! I still love to cook but am now cooking for just one DD who fortunately, enjoys trying new foods, and one DS who only like hot dogs and cheese!
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