These Broiled Flank Steak Roll Ups are a real crowd pleaser! It’s a delicious flank steak recipe.
People will think you spent hours in the kitchen preparing this meal but it’s actually an easy recipe.
It’s also low in points. Only 3 points per serving for Weight Watchers blue plan, green plan and purple plan.
Click here to view your WW Personal Points and track it on your app.
Flank steak vs. skirt steak:
I used flank steak instead of skirt steak because skirt steak is tougher. If you prefer skirt steak you can use it in this recipe. Both make for a delicious steak dinner!
These cuts of beef cook best quickly over high heat, that’s why I broiled the steak on high.
Skirt steak is best cooked rare to medium rare. Once it’s cooked more than that it tends to get tough. I prefer my beef cooked medium which is why I prefer flank steak.
Preparing the steak:
Remove the steak from the package and unroll it. I place the steak on a cutting board with the fattier side facing up.
Trim the flank steak of any visible fat. One easy way to do this is to use a sharp knife to loosen the white part then use a paper towel to pull the fat off.
Although flank steak is a pretty thin cut of beef we want to make it even thinner since we’ll be rolling it up. The best way to do this is with a meat mallet.
Place wax paper over the steak and pound it thin.
Once my flank steak was thin enough I left it on the cutting board and let it get to room temperature.
Shallots vs. onions:
I love shallots and onions, both add so much flavor to a recipe. Shallots are a little sweeter than onions and have a more mild flavor.
If you don’t have a shallot for this recipe you can substitute it with a regular onion. I would use a yellow onion since it is a bit sweeter than a white or red onion.
Dice up half of the shallot then put it in a small bowl with a little olive oil, I used one teaspoon. I also added one clove of minced garlic.
I used to buy the minced garlic in a jar at the grocery store. I was intimidated by a head of garlic and having to peel the cloves. But it’s actually not difficult at all!
Not to mention the taste of fresh garlic is so much better than the stuff in a jar. It makes a huge difference. Once I started buying fresh garlic I never went back to the other stuff.
To make my life easier I bought this garlic press. It’s the best thing ever! You don’t even need to peel the cloves before you put them in the press.
It also comes with a brush to clean it. The brush snaps into the garlic press so you don’t have to worry about losing it.
Stuffing the steak:
Once your steak is room temperature you want to season both sides with salt and black pepper. Then you want to add the shallot, garlic and oil. Spread it evenly across the steak.
Next you want to add the cheese.
Then top it with spinach.
Now you want to roll up the beef flank steak. Start with the end closest to you and roll up. When you get the the end you can secure it with toothpicks.
I spaced the toothpicks about an inch apart since I was cutting them into one inch thin slices. Once they were all cut I placed the steak into a broiler pan.
Using the broiler:
Your oven broiler will be in one of two places. Either in the oven itself (in which case you will want to move the oven rack to the top position) or in a separate area under the oven.
My broiler is under my oven. I prefer it in the oven because it’s easier to use. If I want to check on the food I’m broiling I have to get down onto the floor. It’s not very convenient. 🙂
I broiled my meat on high for 4 minutes then turned it over and broiled for 4 more minutes. I like my steak cooked medium so depending on how you like your steak cooked you might need to adjust the time.
I use a digital meat thermometer to make sure my steak is at the temperature to my liking.
Rare – 120 degrees F
Medium rare – 130 degrees F
Medium – 140 degrees F
Medium well – 150 degrees F
Well – 160 degrees F
Once it was at the temperature I wanted I let the meat rest for 10 minutes. Some people like to tent it with aluminum foil but I don’t. Whichever way you prefer is fine.
If you cut into the meat without letting it rest all of the juices will leak out and the steak will become tough.
Figuring out the Weight Watchers points:
I used a food scale to weigh the flank steak after I trimmed the fat. It was 1.25 lbs. I calculated the points on the Weight Watchers app by creating a recipe then searching “uncooked lean flank steak” and entering 1.25 lbs.
How many servings? I cut my flank steak into 8 pieces so I entered 8 servings. If you want larger servings you could do 6 or for smaller servings cut into 10 pieces, then adjust the serving size.
I used 4 slices of Sargento ultra thin provolone cheese which was 6 points. It was also 1 point for one teaspoon of olive oil. The spinach, garlic and shallots were all 0 points.
For 8 servings it’s 3 points per steak roll up for blue, green and purple. Since it’s so low in points you can serve it with potatoes or any other vegetable.
Yield: 8 servings (3 points per serving for blue, green and purple)
Click here to view your WW Personal Points and track it on your app.
- 1.25 lb. flank steak (trimmed of any fat)
- 1/2 shallot, diced
- 1 clove garlic, minced
- 1 teaspoon extra virgin olive oil
- 4 slices Sargento ultra thin provolone cheese
- Baby spinach
- Salt and pepper, to taste
Preheat broiler on high.
Lay flank steak on a cutting board and cover with wax paper. Use a meat mallet to pound thin. (You want it no bigger than 1/2 inch.) Let steak come to room temperature.
In a small bowl mix together the olive oil, shallots and garlic.
Season both sides of the flank steak with salt and pepper. Add the shallot mixture to one side of the flank steak and spread evenly across. Top it with the four pieces of cheese, then the baby spinach.
Starting with the bottom edge roll up the steak away from you. Secure with toothpicks, spacing them 1 inch apart. Use a sharp knife to cut the steak into 1 inch pieces.
Add the steak to a broiler pan. Place in the broiler for 4 minutes, flip then cook 4 minutes longer.
Let the steak rest for 10 minutes before serving.
Here are some more WW friendly dinner options:
Beef Tips and Gravy – This is a delicious meal that can be made in the slow cooker or Instant Pot. Both ways are delicious! I keep the recipe low by serving it with cauliflower rice but you could also do regular rice or noodles.
Chicken Piccata – This recipe is lightened up but still delicious. It’s only 3 points for blue and purple, 5 points for green. This recipe is one the whole family loves!
Hunan Chicken – This is much lower in points than Chinese take out. It’s a quick meal that’s ready in 30 minutes. Serve it with white rice, brown rice or cauliflower rice.
Pretzel Crusted Chicken – You can make this in the air fryer or bake it in the oven. It’s delicious and kid friendly too!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!