This flank steak roulade is stuffed with onion, garlic, spinach, walnuts, and crumbly feta cheese! I then served this with a side of roasted broccoli and cauliflower.
Roulades are a perfect weekend dinner, as they require a bit more time to prepare and bake. This recipe would be great for a date night in!
Yields 8 servings of Keto Flank Steak Roulade
The Preparation
- 2 ounces walnuts
- 24 ounces flank steak
- 8 ounces spinach
- 3 tablespoons avocado oil
- 4 ounces onion, diced
- 3 teaspoons fresh garlic, sliced
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 4 ounces feta cheese
- 8 ounces cauliflower
- 8 ounces broccoli
- 3 tablespoons olive oil
The Execution
1. Measure out and prepare all the ingredients. Preheat the oven to 350F.
2. Roast the walnuts in the oven until they are fragrant, about 5 minutes.
3. In a skillet, add in the avocado oil, onion, and garlic. Heat until fragrant.
4. Add spinach into the skillet and cook until it gets wilty. Remove from heat and add in the lemon juice.
5. Toss the cauliflower and broccoli in olive oil.
6. Slice the flank steak in half and season it with salt and pepper.
7. Stuff the steak with the spinach mixture, walnuts, and feta. Rope and tie it with kitchen twine.
8. Turn the oven up to 375F. Add olive oil to a skillet then add the steak roulade. Bake in the oven for 30-40 minutes. Bake the cauliflower and broccoli on a baking sheet in the oven for 10-15 minutes or done to your liking.
9. Let the roulade cool for about 10 minutes before undoing the twine.
10. Cut and serve with the vegetables. Enjoy!
This makes a total of 8 servings of Keto Flank Steak Roulade. Each serving comes out to be 368 calories, 25.1g fats, 4.6g net carbs, and 29.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 ounce walnuts | 371 | 37 | 7.8 | 3.8 | 4 | 8.6 |
| 24 ounce flank steak | 1306 | 55.8 | 0 | 0 | 0 | 190.5 |
| 8 ounce spinach | 52 | 0.6 | 8.5 | 5.4 | 3.1 | 6.7 |
| 3 tablespoon avocado oil | 361 | 40.9 | 0 | 0 | 0 | 0 |
| 4 ounce onion | 45 | 0.1 | 10.6 | 1.9 | 8.7 | 1.5 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 ounce feta cheese | 299 | 24.1 | 4.6 | 0 | 4.6 | 16.1 |
| 8 ounce cauliflower | 52 | 1.1 | 9.3 | 5.2 | 4.1 | 4.1 |
| 8 ounce broccoli | 79 | 0.9 | 16.3 | 7.5 | 8.8 | 5.4 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| Totals | 2940 | 201.1 | 60.7 | 24.2 | 36.6 | 233.6 |
| Per Serving (/8) | 368 | 25.1 | 7.6 | 3 | 4.6 | 29.2 |
Keto Flank Steak Roulade
Ingredients
- 2 ounce walnuts
- 24 ounce flank steak
- 8 ounce spinach
- 3 tablespoon avocado oil
- 4 ounce onion diced
- 3 teaspoon fresh garlic sliced
- 1 tablespoon lemon juice
- salt and pepper to taste
- 4 ounce feta cheese
- 8 ounce cauliflower
- 8 ounce broccoli
- 3 tablespoon olive oil
Instructions
- Measure out and prepare all the ingredients. Preheat the oven to 350F.
- Roast the walnuts in the oven until they are fragrant, about 5 minutes.
- In a skillet, add in the avocado oil, onion, and garlic. Heat until fragrant.
- Add spinach into the skillet and cook until it gets wilty. Remove from heat and add in the lemon juice.
- Toss the cauliflower and broccoli in olive oil.
- Slice the flank steak in half and season it with salt and pepper.
- Stuff the steak with the spinach mixture, walnuts, and feta. Rope and tie it with kitchen twine.
- Turn the oven up to 375F. Add olive oil to a skillet then add the steak roulade. Bake in the oven for 30-40 minutes. Bake the cauliflower and broccoli on a baking sheet in the oven for 10-15 minutes or done to your liking.
- Let the roulade cool for about 10 minutes before undoing the twine.
- Cut and serve with the vegetables. Enjoy!
