How to make Stuffed Flank Steak Rolls

Start by preheating your oven to 350°F (175°C). This is key to ensuring the steaks cook evenly and hold their shape once rolled.

While the oven heats up, season the steaks generously with salt and pepper from both sides. Use your hands to rub the seasoning in. My experience tells me that the seasoning will penetrate better.

In a bowl, combine your fresh herbs, minced garlic, and olive oil. Spread this mixture onto your steaks, which serves as a surprisingly tasty herbal bed within the roll.

Thinly spread the Dijon mustard over the herb mixture. Dijon provides a depth of flavor that complements the steak nicely.

On one side of the steak, uniformly arrange the thinly sliced bell peppers, onion, and baby spinach leaves. Remember, balance is crucial; overstuffing can cause the stuffing to spill out during the baking process.

Sprinkle a generous amount of shredded cheese over the arranged vegetables. The cheese not only binds the ingredients together but gives the roll a beautiful creamy taste.

Roll up the steak tightly and secure it with toothpicks or tie with kitchen twine. Do this carefully to avoid spillage or loosening of the roll.

Heat some olive oil in a pan over high heat. Add the steak rolls and sear until browned on all sides, usually takes about a minute per side. Searing helps to lock in the juices and gives the roll an appetizing finish.

Transfer the seared rolls to the pre-heated oven and bake for about 15-20 minutes, or until it reaches your preferred level of doneness.

Once done, remove them from the oven and let them rest for about 5 minutes before slicing. This resting period allows the juices to redistribute throughout the steak roll ensuring a moist and juicy serving.

Slice, serve, and enjoy this masterpiece you've created!