Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary

45 mins
45 mins
15 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. In a large skillet cook onion and garlic in the 1 tablespoon hot olive oil over medium heat about 4 minutes or until tender. Remove from heat. Stir in spinach, raisins, pine nuts, Asiago cheese, lemon peel, and salt and pepper to taste. Set aside.

  • Butterfly the flank steak by cutting it in half horizontally to, but not through, the opposite side; opening the steak like a book. Place the steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound steak lightly into a rectangle about 1/2 inch thick. Discard plastic wrap.

  • Spread spinach mixture evenly over flank steak to within 1 inch of edges. Layer provolone cheese and then prosciutto over top. Fold short ends of steak just over filling. Starting from long edge, roll up steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie roll at 2-inch intervals. Place roll on rack in a shallow roasting pan. Brush roll all over with 2 tablespoons olive oil and season with additional salt and pepper. Insert an oven-going meat thermometer into the center of the roll.

  • Roast, uncovered, about 45 minutes or until internal temperature registers 135°F for medium-rare. Cover with foil; let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145°F. (For medium, roast for 55 minutes or until internal temperature registers 150°F. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 160°F.) Slice meat into 3/4-inch-thick slices.

Tote It:

If you have to transport the roll very far, transport it whole, then cut it into slices after arriving at the potluck.

Nutrition Facts

186 calories; fat 12g; cholesterol 27mg; saturated fat 4g; carbohydrates 4g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 16g; vitamin a 2089.4IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.8mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 0.7mcg; sodium 225mg; potassium 303mg; calcium 111.1mg; iron 1.4mg.