Spinach-Stuffed Steak Roulades

Spread flank steak with olive tapenade and top with fresh spinach before rolling up and grilling.

Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 215 calories
    • Calories 138 calories from fat
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 20 mg
    • Sodium 420 mg
    • Protein 14 g
    • Carbohydrate 7 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 18 mg


  1. Check 1/2pound flank steak
  2. Check 1/4cup olive tapenade
  3. Check 2cups spinach, thick stems removed
  4. Check kosher salt and black pepper
  5. Check 2tablespoons olive oil
  6. Check 1tablespoon red wine vinegar
  7. Check 1teaspoon Dijon mustard
  8. Check 6cups mixed greens


  1. Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.
  2. Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.
  4. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.