Flank Steak Roll Up Food

ROLLED FLANK STEAK

Steps:

• Pre-heat oven to 400º.
• In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
• Drain and let cool.
• Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
• Spoon paste on top of flank steak.
• Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
• (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
• Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
• Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
• To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
• Garnish each round with parsley.

ROLLED FLANK STEAK

Steps:

• Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
• Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
• Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
• Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

FLANK STEAK PINWHEELS

Steps:

• In a large ziploc bag, mix marinade ingredients together thoroughly.
• I have also used bottled steak marinade if necessary.
• Flatten the flank steak on a cutting board and pound flat with a meat mallet or the bottom of a glass.
• Add meat to marinade and refrigerate for at least 30 minutes or up to 24 hours.
• Preheat oven to 350 degrees.
• Remove steak from marinade and spread garlic butter (if using) over the flat side of the steak. Layer chopped onion, bread crumbs, red peppers, spinach leaves, and cheese.
• Roll the steak up like a jelly roll and tie with string or close with toothpicks.
• Place the roll in a greased baking dish.
• Bake uncovered for 1/2 hour rare, 45 minutes for medium, and 1 hour for well done. Let stand 10 minutes, then slice into 1 inch slices to serve.
• I have also used garlic herb cream cheese in place of the shredded cheese and butter.