1 (2 pound) beef flank steak ¼ cup soy sauce ½ cup olive oil 2 teaspoons steak seasoning 8 ounces thinly sliced provolone cheese 4 slices thick cut bacon ½ cup fresh spinach leaves ½ cup sliced ...

Starting 1/2 inch from the end of each steak, place twine under the meat at 2-inch intervals. Tie middle string first, then work from the outermost strings toward the center.

Steps: Season flank steak with togorashi spice. In a medium skillet over high heat, sear the flank steak till just rare, 2 minutes on each side. Set flank steak aside and let cool before slicing.

Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch ...

Sear the steak roll on all sides until golden brown, which takes about 2-3 minutes per side. Bake to Perfection: Transfer the skillet to the oven and bake for 20-25 minutes.

Flank steak is a wonderfully flavorful cut with little waste on it — a 1 1/2-pound steak will easily feed four to six people. Plus, because it is a thin cut it is an excellent candidate for ...

3. Roll up the steak tightly, and tie with butcher’s twine in about 2 inch intervals. Rub the entire outside with about 1 tsp. olive oil, and season as desired with salt and pepper. 4.

Once rolled, tie the flank steak roll up with butcher string every 2 inches or so. Sprinkle the outside of the roll with garlic salt and pepper. Heat oil in a large skillet.

Flank steak is a wonderfully flavorful cut with little waste on it — a 1 1/2-pound steak will easily feed four to six people. Plus, because it is a thin cut it is an excellent candidate for ...

5. Cut kitchen twine into 14-inch lengths. Starting 1/2 inch from the end of each steak, place twine under the meat at 2-inch intervals. Tie middle string first, then work from the outermost ...