I know everybody likes to laud casseroles and stir fries as the perfect way to use up kitchen scraps, but I’d like to add steak roll-ups to that list as well. With some leftover ingredients and a little bit of creativity you can have a dish worthy of guests and no one needs to know you threw it together with what you found in the bottom of your produce drawer.
While you may not have a piece of flank steak in your fridge, the filling is the part that really uses up scraps. I made the version pictured with half a bunch of Swiss chard, the end of a hunk of manchego, and a bit of onion, but the combinations of what you can stuff these with are endless. My favorite combination is wilted spinach, mushrooms, lots of garlic, red chile flakes, and mozzarella.
If you want, you can slice the roast into individual portions after trussing and sear them, which allows the cheese to melt out and get brown and crispy. I’ve cooked them both ways, but I think cooking it as a whole allows for a prettier presentation and for some of the meat to remain pink in the center. However you choose to cook them, you’re not going to be disappointed.
Remember, this recipe is really only a template. Stuff the flank steak with whatever you want or whatever you have! Paired with some potatoes and a vegetable side this steak roll-up is sure to impress the pants off your next dinner date. Unless, of course, they’re vegetarian. Then I’m not sure it will go over so well…
- 1 ½ lb flank steak
- ½ bunch swiss chard
- ¼ yellow onion, diced
- 3 cloves garlic, minced
- ½ c. shredded manchego cheese, shredded
- Salt and pepper
- Use a meat mallet to pound the steak into an even ¾” thickness. Season both sides with salt and pepper.
- Chop 1” off bottom of the stems of the chard and wash well. Slice into pieces about 2“ wide. Heat 1 T. vegetable oil to a frying pan over medium heat. Add onion and saute until translucent, then add the chard and garlic. Season with salt and pepper and saute until the chard is wilted.
- To assemble the steak roll, lay the flank steak out with the grain running left to right. Spread the wilted chard mixture evenly over the steak, followed by the manchego cheese. Roll the steak up from the bottom and then turn so the seam side is down. Tie the roll with 4-5 separate pieces of kitchen twine. (Tying the two ends before the middle is easiest.)
- Heat 1-2 T. vegetable oil in a frying pan over medium high heat. Sear the steak roll, turning to cook all sides evenly, about 15 minutes. The roll-up is done when a thermometer inserted into the center reads 120° for medium rare or 130° for medium. Let rest 10 minutes, then slice into pieces 1 ½” thick.
- The hardest part of this dish might be tying up the roll. I’ve found it’s easiest to do if your steak is cold and you tie the ends first, then the middle.