Spinach-Stuffed Steak Roulades

Spinach-Stuffed Steak Roulades
Charles Masters
Fill flank steak with olive tapenade and fresh spinach before rolling up and grilling.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.
Kate Merker and Sara Quessenberry
July 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 138
  • Protein 14 g
  • Carbohydrate 7 g
  • Sugar 2 g
  • Fiber 3 g
  • Fat 15 g
  • Sat Fat 3 g
  • Calcium 18 mg
  • Iron 2 mg
  • Sodium 420 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.