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Spinach-Stuffed Steak Roulades

Spinach-Stuffed Steak Roulades
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 215Calories From Fat 138
  • Protein 14g
  • Carbohydrate 7g
  • Sugar 2g
  • Fiber 3g
  • Fat 15g
  • Sat Fat 3g
  • Calcium 18mg
  • Iron 2mg
  • Sodium 420mg
  • Cholesterol 20mg
What does this mean? See Nutrition 101 .

Quick Tip

Spinach-Stuffed Steak Roulades
The steak can be prepared and refrigerated (uncooked) for up to 1 day. Let it sit at room temperature for 15 minutes before grilling.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.