Flank Steak Roulade with Spinach and Fontina Stuffing
Prep PT10
Total 30 mins
Easy
Serves 4
Roulades are one of my favorite ways to prepare meats. From porchetta to chicken cordon bleu to turducken, roulades are eye-catching presentations. When making this dish, make sure to pound the flank steak thin enough to hold all that stuffing, because it will make it much easier to roll. Take your time and take out some aggression on those flank steaks! Pounding will also help tenderize this generally tough cut of meat. —Craig White
Did You Know? Flank steak comes from the abdominal area of the cow. As you can imagine, that muscle could be quite tough. Be sure to cut tough or chewy cuts of meat thinly against the grain, as this makes the muscle fibers smaller and easier to chew.
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
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2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
1/2 cup
seasoned panko bread crumbs
1 tablespoon
whole milk
3/4 cup
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
Utensils
Grill Grate
Large Bowl
Silicone-Tipped Tongs
Step 1
Place a steak on a cutting board. Cover the steak with plastic wrap and pound it thin with a meat mallet. Make sure the steak is pounded evenly into a thin rectangle, roughly 8 by 10 inches. Season both sides with salt and pepper. Repeat with the second steak.
Step 2
In a large bowl, combine the spinach, bread crumbs, milk, Fontina cheese, oregano, lemon zest, and salt and pepper to taste, and mix until well blended.
Step 3
Spread 2 teaspoons of mustard across the surface of each steak. Divide the filling between the two steaks and spread it evenly across each steak, leaving a 1/2-inch border around the edge. Gently roll each steak with the grain of the meat, tucking back into the pinwheel any filling that may fall out. Tightly tie off the steak with butcher twine, starting at one end of each roll, at 1- to 2-inch intervals.
Step 4
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 20 minutes. Press the dial to begin preheating. Coat each steak roll with 1 tablespoon of canola oil.
Step 5
When the unit beeps to signify it has preheated, place the steak on the grill. Close the hood to begin cooking. Every 5 minutes, use silicone-tipped tongs to rotate the rolls.
Step 6
When cooking is complete, place the roulades on a cutting board to rest for 5 to 10 minutes. Cut each roulade into 8 medallions and serve.
Flank Steak Roulade with Spinach and Fontina Stuffing
Step 1 of 6
Place a steak on a cutting board. Cover the steak with plastic wrap and pound it thin with a meat mallet. Make sure the steak is pounded evenly into a thin rectangle, roughly 8 by 10 inches. Season both sides with salt and pepper. Repeat with the second steak.
2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
1/2 cup
seasoned panko bread crumbs
1 tablespoon
whole milk
3/4 cup
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
Step 2 of 6
In a large bowl, combine the spinach, bread crumbs, milk, Fontina cheese, oregano, lemon zest, and salt and pepper to taste, and mix until well blended.
2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
1/2 cup
seasoned panko bread crumbs
1 tablespoon
whole milk
3/4 cup
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
Step 3 of 6
Spread 2 teaspoons of mustard across the surface of each steak. Divide the filling between the two steaks and spread it evenly across each steak, leaving a 1/2-inch border around the edge. Gently roll each steak with the grain of the meat, tucking back into the pinwheel any filling that may fall out. Tightly tie off the steak with butcher twine, starting at one end of each roll, at 1- to 2-inch intervals.
2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
1/2 cup
seasoned panko bread crumbs
1 tablespoon
whole milk
3/4 cup
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
Step 4 of 6
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 20 minutes. Press the dial to begin preheating. Coat each steak roll with 1 tablespoon of canola oil.
2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
1/2 cup
seasoned panko bread crumbs
1 tablespoon
whole milk
3/4 cup
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
Step 5 of 6
When the unit beeps to signify it has preheated, place the steak on the grill. Close the hood to begin cooking. Every 5 minutes, use silicone-tipped tongs to rotate the rolls.
2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
1/2 cup
seasoned panko bread crumbs
1 tablespoon
whole milk
3/4 cup
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
Step 6 of 6
When cooking is complete, place the roulades on a cutting board to rest for 5 to 10 minutes. Cut each roulade into 8 medallions and serve.
2 (0.45kg)
flank steaks
Kosher salt
Freshly ground black pepper
1 (284g)
package frozen spinach, thawed and drained well
68g
seasoned panko bread crumbs
1 tablespoon
whole milk
162g
shredded Fontina cheese
11/2 teaspoons
dried oregano
Zest of 1 lemon
4 teaspoons
Dijon mustard
2 tablespoons
canola oil
2 (1-pound)
flank steaks
Kosher salt
Freshly ground black pepper
1 (10-ounce)
package frozen spinach, thawed and drained well
