sloth788: Around 10 years ago flank steak was dirt cheap in the states and only used for fajitas. Shame, because It’s a great piece of meat.
If you use it, just make sure you cut across the grain! (Those long lines you see? they’re tough to chew and not very tender. But if you cut across the grain, it makes those long strands a lot shorter, and the piece becomes a delicious cut of meat!)
My favorite application is to marinate, grill, post-grill marinate (as the meat fibers cool and contract they take in liquids much, much better than a pre-cooking marinade), then take a serrated knife and cut across the grain as thin as I possible can. Then throw it on top of a salad with the same basic flavor structure as the one pictured above.
Seriously man, it’s delicious! Too bad the price has gone up so much recently. But I guess that’s what happens! Hidden gems don’t generally stay hidden for long. 😉
Your_Brain_On_Pizza: My parents made a version of roulade stuffed with bacon, mustard, onion, and a dill pickle in tomato sauce. Don’t know if it’s authentic, but was dang good over mashed potatoes, pickle and all! I’ve been too intimidated to try to cook it, but think I’ll need to try now! Thank for reminding me, the gif recipe also looks great!
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/flank-steak-roulade/)
**Ingredients:**
1 to 2 pounds flank steak
¾ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
8 ounces frozen spinach, thawed and squeezed of liquid
½ cup kalamata olives, cut in half lengthwise
4 ounces roasted red peppers
¾ cup Gorgonzola cheese, crumbled
2 cloves garlic, minced
1 tablespoon olive oil
**Directions:**
1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Place the steak on a cutting board, cover in plastic wrap and pound thin with a meat mallet. Make sure the steak is of an even thickness all over. Season both sides with salt and pepper to taste. Set aside.
3. In a medium bowl, combine the spinach, olives, roasted red peppers, Gorgonzola, minced garlic, ½ teaspoon black pepper and ¾ teaspoon kosher salt. Mix until well-combined.
4. Evenly layer the spinach mixture on top of the steak. Leave a 1-inch border all around the meat.
5. Gently tuck and roll the meat away from you, rolling with the grain of the meat. Tuck any excess filling back into the roll. Secure the steak with butcher twine at 1-inch intervals.
GiveHerTheWorks: I don’t like olives very much. What would be a good substitute? I was thinking some sauteed mushrooms but I’m open to other suggestions.
FullFrunk: Finally a gif recipe that wasn’t a horribly bad for you (but tasty) treat.
brienburroughs: spinach, onions, garlic, mushrooms, blue cheese. any reason that wouldn’t work or thoughts on combining that?
TatoUmana: If you season the steak before pounding it you ensure a better taste on the inside of the meat
theaggressivenapkin: 20-30 mins in the oven? That sounds like it’ll be tough as hell.
kratomrelapser: Why frozen spinach?
ExtraPlus: Gorgonzola and olives are strong and I would imagine that it would overpower the steak, but otherwise this looks amazing.
iatemyteddybear: Ew, frozen spinach.
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