Spinach-Stuffed Steak Roulades

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

spinach-stuffed-steak-roulades
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    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
Spread flank steak with olive tapenade and top with fresh spinach before rolling up and grilling.

Ingredients

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