The
Daily
Fix
Rest
Flank Steak Rolls
Q&A with Coach Glassman
Rest day
Thinly sliced flank steak rolled around a melty mild cheese and herb filling, seared in butter and finished with a savory pan sauce.
Common questions from trainers and attendees
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
1 lb flank steak, sliced into 4 thin pieces (about ¼" thick, pounded if needed)
4 oz mild cheese (like provolone, young mozzarella, or Monterey Jack), cut into strips
2 Tbsp fresh parsley, finely chopped
1 Tbsp fresh basil or thyme, chopped
2 cloves garlic, minced
1 Tbsp butter (for filling)
2 Tbsp butter or tallow (for searing)
Salt & pepper, to taste
Butcher’s twine or toothpicks to secure rolls
1 tsp olive oil (for finishing – optional)
Optional Pan Sauce:
¼ cup beef broth
1 Tbsp butter
½ tsp Dijon mustard or lemon juice (for balance)
Macronutrients
(per serving, makes 3)
Protein: 42g
Fat: 35g
Carbs: 2g
Preparation
In a small pan, melt 1 Tbsp butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Remove from heat and stir in chopped herbs. Let cool slightly, then mix with the mild cheese strips.
Season each piece of flank steak with salt and pepper. Place a portion of the cheese and herb mixture at one end of each steak slice. Roll tightly and secure with butcher’s twine or toothpicks.
Heat 2 Tbsp butter or tallow in a cast iron skillet over medium-high heat. Sear steak rolls on all sides until browned, about 2–3 minutes per side. Reduce heat to medium, cover, and cook another 5–6 minutes until steak is cooked to desired doneness and cheese is melted.
Remove steak rolls and rest. Deglaze the pan with beef broth, scraping up brown bits. Stir in butter and Dijon (or lemon juice) to emulsify. Simmer for 2–3 minutes until slightly thickened.
Slice rolls or serve whole. Spoon pan sauce over top and finish with a light drizzle of olive oil and fresh herbs if desired.
At FilFest 2010 in Miami, Coach Glassman fielded questions from the audience on a wide range of topics related to coaching and training. In his candid responses, he emphasizes that trainers should demonstrate what effective training looks like rather than relying on technical explanations or terminology. He also discusses the importance of overhead work, the reasoning behind classifying certain movements as functional, and how coaches can better communicate their methods through practice rather than theory.
SATURDAY 260530