Flank Steak Rolls Stuffed with Arugula, Caramelized Onion, and Feta

5 from 1 vote

Flank Steak Rolls Stuffed with Arugula, Caramelized Onion, and Feta

Sweet and rich caramelized onion are balanced briny feta, and bitter arugula. Rolled into thinly sliced flank steak, the assembled rolls can be prepared a day ahead and seared up quickly for a fast weeknight meal. Likewise, the onions can be made days ahead, which makes assembly and cooking a quick matter.

Course Main Course

Cuisine American

Keyword american, arugula, beef, cheese, dinner, lunch, main, nightshade-free, nut-free, onion, steak

Prep Time 15

Cook Time 40

Total Time 1

Servings

Calories 485kcal

Author Jenny Ross

Ingredients

1 pound flank steak
1 yellow onion
1 tablespoon butter
1/2 cup feta crumbled
1 cup arugula
lemon juice optional

Instructions

Heat a large pan over medium high heat. Add butter and when melted, add sliced onions. Cook, stirring often until lightly browned and softened. Reduce the heat and continue cooking until the onions are well caramelized, another 30 minutes.
While onions are cooking, prepare the steak. Lay the steak on a stable surface with the short side facing you. Use a large, sharp knife to cut the steak horizontally on the long side. Cut through the steak until there is about 1/2-inch left. Lay the steak open like a book and press it flat.
Spread the caramelized onions over the cut side of the steak, leaving a 1/2-inch border all around. Spread cheese over top, and finally, press the arugula firmly on top. Starting with the sort end closest to you, tightly roll up the steak, securing it with toothpicks. Slice into 2-inch thick pinwheels.
Preheat the oven to 350ºF.
Heat a cast iron skillet or other oven safe pan over medium high heat and when hot, add a bit of avocado oil. When the oil is hot, add the pinwheels, cut surface down. Cook until browned, about 3 minutes, then flip and brown the other side, another 3 minutes.
Transfer skillet to the oven and cook for 8-10 minutes, or until cooked to your liking. 120-125ºF for medium-rare. Let rest 5 minutes before serving with a bit of lemon juice, if desired.

Notes

Caramelizing onions is time consuming so I like to do at least 4 at a time. They actually freeze well for months. I freeze them in ice cube trays and then store in a freezer safe container.

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