flank steak: tucked and rolled.

5365482747 b36b897a6e flank steak: tucked and rolled.

I had so much fun making this rolled steak. Sure, I splurge on the finer cuts, but weekday and budget-practical meals means ‘less choice cuts’ make more regular debuts. This is one of my favorite ways to serve up a gussied up flank steak. I played around, filling it will different innards. My favorite lining was a mixture of bread crumbs, goat cheese, garlic, Parmesan and arugula (I didn’t measure; I just shmooshed together a bit of each until I had a semi-spreadable texture, then topped with fresh arugula and rolled).

5365481985 0d51fe123e flank steak: tucked and rolled.

I took the flank, popped it under saran wrap and pounded it thin. I dotted it with paper towels. Once dried, I sprinkled it with salt and pepper, and spread on some minced garlic. I then put on a creamy cheese mix (bread crumbs, goat cheese, Parmesan, Italian seasoning or fresh thyme, S&P) and fresh arugula, rolled it, tied it and seared it in a skillet over medium high heat. After it was nicely browned, I put it in a dish and tucked it into the oven for another 15-20 minutes at 350. I let it rest (so the juices can re-distribute); I took all the juices and made a sauce (more on sauces later).

5366095048 70e8503b0c flank steak: tucked and rolled.

Once the meat had rested, I snipped off the strings and sliced the meat into handsome circles. Who said anything about weeknight meal?

5366091636 41cd1cf285 flank steak: tucked and rolled.

Special Note: winner of Westminster Crackers (number generated by random.org; very cool site where you just enter the range and it generates a number!) was comment #4: Krista from Rambling Tart. Congrats Krista! Westminster is popping crackers int he mail for you!

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Janelle said (6 March 2011 at 9:40 am):

Betty: oops! Great question! I have been playing around with ingredients. I made the odd decision to stuff this flank with half of one mix and half of another (like getting half pepperoni and half vegetarian pizza!). On the other side is roasted red peppers;). I actually liked the arugula/cheese half a bit more, which is why I shared just that one;). The good news: you can be creative! Just a mix of cheeses and herbs, pre-cooked vegetables (sauteed onions are fantastic) and even some pine nuts… yummo! Hope that helps—thanks for asking!

Barb said (6 March 2011 at 1:32 pm):

This definitely looks good enough for company (but who better deserves to eat well than family???).

I’m looking forward to reading about your sauces and then I will probably have to give this a try too. (I’m sure my husband thanks you in advance ! )

Thanks from me, too!

Dad's Cooking said (7 March 2011 at 9:47 am):

I see you made a sauce ….Please to throw that out there. I have been working with sauces for the first time the last 6 months and have had some winners and…well I don’t like to dwell on the past. But this looks amazing and would love to make it a little damp if I could. Like a good red wine sauce.
But please to share.

janelle said (8 March 2011 at 1:47 pm):

Barb: aw, thanks! BTW you owe me your address! Still need to send you the 365 book!

Sonia: me too!!!

Amy: can I just say? Goat cheese rocks.

Dad: love the feedback! How about I write a sauce 101???? I did just buy some sherry…

Karen: Brilliant… wish I could try it too!

Dad’s Cooking said (10 March 2011 at 5:42 am):

That would be amazing Janelle a good sauce would have been great with the NY strips last nite …looking forward to it…on a side note amazing post, I have had a chance to run threw them. Thank you for the time you take for ol fools like me so I don’t burn the toast.