Wine-Braised Beef Rolls

It may look fancy AF, but this dish will win you over with its simplicity.


  • 3/4 pounds flank steak
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves garlic, smashed
  • 1 tablespoon rosemary, picked and bruised with fingers
  • 1 cup spinach, sautéed
  • 3 slices provolone
  • 1 Fresno chili, seeded and cut into thin strips
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • Sauce:
  • 1/4 cup dry red wine
  • 1/3 cup beef demi-glace


  1. Place flank steak between two pieces of plastic wrap and pound out to 1/2-inch thick. Add to a large Ziploc. Add olive oil, smashed garlic cloves and rosemary. Seal and let marinate for 2-8 hours.
  2. Lay marinated steak flat on a cutting board. Season liberally with salt and pepper. Place 3 slices provolone on top of the steak, leaving 2 inches bare across the bottom. Top with a layer of sautéed spinach and pepper strips. Roll as tightly as possible, skewering to secure. Season roll. Dredge with flour.
  3. Heat butter and sear roll in a hot pan, basting with a spoon. After searing on all sides, deglaze with red wine and demi-glace. Simmer, flipping meat occasionally, for 25-35 minutes, basting occasionally.
  4. Remove and let rest for 10 minutes. Slice steak and serve with red wine sauce.