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Delicious Rolled Flank Steak Recipe Is a Showstopper

Flank steak is often sliced into strips, tossed into into stir-fries, layered into tacos or drizzled with tangy chimichurri sauce. But this versatile cut of meat can also be the star of your next supper — and perfect for entertaining. In this recipe, developed in the Woman’s World test kitchen, we stuffed it with a cranberry-Swiss chard mixture, rolled it tightly and cooked it, and then sliced the steak into beautiful swirls. Talk about restaurant-worthy! 

What is flank steak?

Typically inexpensive, this cut of beef is easy and economical enough for a weeknight meal and elegant enough for your next gathering. Flank steak has visible lines running up and down it (known as the grain) due to its minimal fat content. It’s usually a thinner cut of meat, making it easy to overcook compared to other cuts. Lucky for you, our method of rolling it creates the perfect barrier for moisture and flavor. Comment below if you’ve tried it for yourself! 

Related: Texas Roadhouse Steak Seasoning: Make It At Home To Enjoy Big Flavor for Less Money


6 servings

Total Time

Prep Time

Cook Time


  • ¼ cup olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch Swiss chard, roughly chopped
  • ½ cup cranberries
  • 1 Tbs. balsamic vinegar
  • ½ tsp. salt
  • 1½ lbs. flank steak


In large ovenproof skillet, heat 2 Tbs. oil over medium heat. Add onion; cook, stirring, until softened, 7–8 min. Add garlic; cook 30 sec. Add chard, berries, vinegar and 1/4 tsp. salt. Cook until wilted, 10 min.

Heat oven to 400°F. Between sheets of plastic wrap, pound steak to 1/2" thick. Sprinkle with remaining salt. Spread chard mixture over steak. From long side, roll up jelly-roll style; tie. In skillet over medium-high, heat remaining oil. Add steak; cook, turning, until browned, 5 min. Transfer to oven; bake 10–12 min. for medium-rare. Let rest 10 min. before slicing.


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