Cheesy Roasted Cauliflower & Flank Steak Roll

Cheesy Roasted Cauliflower & Flank Steak Roll

Prep Time: 25minutes
Cook time: 35 minutes
Total Time: 1 hour
Yield: 4 to 6servings

1, 1-1/2-pound flank steak
3/4 cup Roasted Cauliflower & Cheddar Cheese Dip & Spread
1/2 cup shredded cheddar cheese
1/4 cup panko breadcrumbs
1/4 red onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces baby arugula leaves (about 4 cups)

Preheat oven to 400°F. Lightly oil large rimmed baking sheet, set aside.

Holding a sharp knife parallel to work surface, cut flank steak along longer side, cut steak almost in half, so it will open like a book. Spread steak open with “spine of book” parallel to you.

Spread dip evenly over steak, leaving 1-inch border along farthest edge. Sprinkle cheese, breadcrumbs, onion, salt, pepper, and arugula on top. Beginning with closest edge, roll steak gently pressing down on arugula and forming steak into a log. Tie at 1- to 1 1/2-inch intervals with kitchen twine. Place steak on prepared baking sheet and bake until an internal thermometer inserted into thickest part of meat registers 130°F for medium rare, 35 to 45 minutes. Transfer to a cutting board, loosely cover with foil, and let rest for 10 minutes.

Remove string and cut log crosswise, for spirals of meat and filling. Serve drizzled with any accumulated juices.

Chef’s Notes:
For a simple side meal, roast some small potatoes or diced sweetpotatoes along with meat.

When you’re assembling flank steak roll, it might seem like a lot of arugula. Just press it tightly as you go.

Please follow and like us: