Rolled Flank steak From: “The Mediterranean Diet Cookbook”, Rockridge Press, 2013


  • 2 pounds flank steak
  • Salt and freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 2 cups baby spinach, chopped
  • 1/2 cup dried tomatoes, chopped (if using tomatoes in oil, save the oil and use for the saute)
  • 1/2 cup roasted red bell pepper, diced
  • 1/2 cup almonds, roasted and finely chopped
  • Kitchen twine
  • 1/2 cup chicken stock


  1. Lay the flank steak out on a cutting board and season with salt and pepper.
  2. Heat the olive oil (and sun-dried tomato oil) in a medium saucepan. Add the onion and garlic.
  3. Cook for 5 minutes over medium heat, stirring frequently, till onion is tender and translucent.
  4. Add the spinach, tomatoes, peppers and almonds, and cook and additional 3 minutes, or until the spinach wilts slightly.
  5. Let the tomato and spinach mixture cool to room temperature.
  6. Spread the tomato and spinach mixture evenly over the flank steak.
  7. Roll the flank steak up slowly, lengthwise, and tie it securely with twine on both ends and in the middle.
  8. Brown the flank steak on all sides in the same pan.
  9. Place steak in slow cooker with the chicken stock, cover, and cook on low for 4-6 hours.
  10. Slice into rounds and discard the twine.
recipes/rolled_flank_steak.txt · Last modified: 2021/11/02 10:06 by mcf
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