Delicious Rolled Flank Steak Recipe Is a Suppertime Showstopper
Endlessly versatile, flank steak is often sliced into strips, tossed into into stir-fries, layered into tacos or drizzled with tangy chimichurri sauce. But it can also be the showpiece of your next supper, especially if you’re having friends over. For this recipe, we stuff the steak with a cranberry and Swiss chard mixture, roll it tightly and cook it, then sliced it into beautiful swirls. It’s definitely restaurant-worthy!
Another good reason to choose flank steak? It’s inexpensive and quick to prep, and yet it’s elegant enough for entertaining. When you’re buying it in the supermarket, you’ll see lines (known as the grain) running up and down it due to its minimal fat content. Because flank steak is a thinner cut, you want to make sure you don’t overcook it. Fortunately, our method of rolling it creates the perfect barrier for moisture and flavor. Give this recipe a try and leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
PrintIn 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.
Nutrition
- Calories: 320
- Fat: 17 gram
- Saturated Fat: 5 gram
- Protein: 26 gram
- Carbohydrate: 16 gram
- Fiber: 2 gram
- Cholesterol: 75 mg
- Sugar: 11 gram
- Sodium: 350 mg
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