Grilled Stuffed Vegetable Flank Steak Roulades

5.0/5 rating (1 votes)
Grilled Stuffed Vegetable Flank Steak Roulades


  • 1 2 pound flank steak, butterflied
  • 1 large red onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 8 ounces portobello mushroom, rinsed and chopped
  • 3-4 mini sweet bell pepper, assorted colors, finely sliced
  • 1 jalapeno pepper, seeds removed and finely diced
  • ¼ pound fresh spinach, rinsed, stems trimmed
  • Olive oil
  • Kosher salt and fresh ground peppercorn, to taste
  • FLANK STEAK SEASONING Paprika, granulated garlic powder, dried oregano, dried ground thyme, kosher salt, fresh ground peppercorn, & cayanne pepper, all to taste.
  • Phase 4 ONLY: 8-10 slices of bacon, 1 cup blue cheese, 3/4 cup of pine nuts


  1. Preheat oven to 400○F.

  2. Phase 4 Only: Lay pine nuts in single layer over lined baking sheet & roast until golden brown, 5-7 minutes. Remove from oven. Set aside.  Meanwhile, in sauté pan over medium-high heat, cook bacon. Remove bacon & set aside over paper towel. 

  3. Sauté onion & garlic in Olive oil & garlic just fragrant, 3-5 min. Then toss in mushroom & peppers, cooking for additional 5-7 minutes. Remove from heat when mushrooms tender. Set aside.
    Butterfly steak & fold open like a book, then cover with double layer of plastic wrap & pound with mallet to even surface. Brush with olive oil & massage in liberal amount of Flank Steak Seasoning (see recipe above).

  4. Phase 4 Only: Over steak, lay bacon strips. Then layer spinach, sautéd, onion, mushroom & peppers, blue cheese & roasted pine nuts.

  5. Roll the steak tightly, wrap with kitchen string in 2-inch intervals , brush exterior with olive oil & season additionally, to taste.  Preheat cast iron grill pan over burner on medium-high heat for 3-5 minutes.  Lay steak roll over grill pan, cover & sear, turning ¼ turn every 2-3 minutes, basting intermittently.  

  6. Place pan in oven, uncover, continue to baste, roast for 10-12 minutes, or until internal temperature reaches 145○F.  Remove from oven, place upon cutting board to rest for 3-5 minutes. Slice across the grain, season additionally to taste & serve.

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