Rolled Flank Steak
This delicious recipe combines juicy flank steak filled with a savory spinach and garlic mixture, all seasoned with a flavorful ras el hanout blend. The steak is seared to perfection and roasted with tender leeks for a mouthwatering finish. Each bite is bursting with rich and aromatic flavors that will surely impress your dinner guests.
— Constant Cookbook
Ingredients
- 1 1/2 cups fresh bread crumbs
- 3 1/2 to 4 1/2 Tbs. olive oil
- Kosher salt, to taste, plus 1 Tbs.
- Freshly ground pepper, to taste
- 1 lb. baby spinach
- 1 Tbs. roasted garlic
- 1 flank steak, 1 1/2 to 2 lb., butterflied and pounded to an even thickness
- 1 1/2 Tbs. plus 1 tsp. ras el hanout
- 4 leeks, cut into 1/4-inch rounds
Instructions
- Preheat an oven to 350°F.
- In a small bowl, combine the bread crumbs and 1 1/2 Tbs. of the olive oil, and season with salt and pepper. Transfer the bread crumbs to a baking sheet and bake until golden and crispy, 15 to 20 minutes. Let cool completely. Leave the oven on.
- In 4 1/2-quart Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Working in batches, cook the spinach, turning occasionally with tongs, until wilted, about 1 minute per batch. Season with salt and pepper. Squeeze out the moisture from the spinach. Put the spinach in a bowl and stir in the roasted garlic and bread crumbs. Rinse and dry the pot.
- Lay the steak on a work surface with a long side nearest you. Sprinkle the top of the steak with the 1 tsp. ras el hanout, then with the spinach mixture, leaving a 1-inch border. Tightly roll up the steak and tie crosswise at 1 1/2-inch intervals. Sprinkle the steak with the 1 1/2 Tbs. ras el hanout and the 1 Tbs. salt.
- In the same pot over medium-high heat, warm 1 Tbs. of the olive oil. Add the steak and sear on all sides, 8 to 10 minutes total. Transfer to a plate. Reduce the heat to medium and warm the remaining 1 Tbs. olive oil if needed. Add the leeks and cook until slightly softened and beginning to brown, 3 to 5 minutes. Spread the leeks in a single layer and place the steak on top. Transfer the pot to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 130°F for medium, about 25 minutes.
- Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the steak into slices and serve immediately with the leeks. Serves 4.
- Adapted from Canal House Cooking, Vol. 3, by Christopher Hirsheimer & Melissa Hamilton.
Yield
Serves 4.
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