Flank Steak Roulade

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Why You’ll Love Beef Roulades

The combination of the beef and fresh spinach creates an appealing dish. Roulades offer a course option that doesn’t require extensive effort. For those who enjoy flank steak this recipe provides another cooking method to try.

Winter has come with force. We’ve been enjoying hearty stews comforting soups and satisfying pasta dishes. While flank steak is typically associated with summer grilling I found one tucked away in the freezer that was calling out to be cooked. I recalled a time ages ago when I prepared a spinach and mushroom filled flank steak, for guests sparking inspiration for a creation. Although the original recipe is now a memory I drew upon those recollections to craft these flank steak roulades stuffed with spinach, mushrooms and Provolone cheese.

 

flank steak roulade

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  • 2 to 2 1/2 pounds Certified Angus Beef ® flank steak
  • 1/2 cup balsamic vinegar
  • 8 ounces chopped walnuts, about 1 3/4 cups
  • 5 tablespoons grated parmesan cheese, divided
  • 1 tablespoon minced garlic (2 cloves)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons coarse kosher salt, divided
  • 1/2 cup olive oil
  • 2 cups loosely packed baby arugula
  • 8 ounces jar sun-dried tomatoes, packed in olive oil
  • 2 teaspoons dried rosemary, hand crushed
  • 1/2 teaspoon freshly ground pepper
  • Butcher’s twine

 

 

Step 1. Flatten the butterfly flank steak to about a quarter inch thickness, along the grain creating a rectangle eleven by fourteen inches. Put it in a baking dish. Drizzle with balsamic vinegar. Cover with plastic wrap and chill in the refrigerator as you get ready to make the walnut paste. Remember not to refrigerate for, than 30 minutes.

Step 2. In a food processor mix walnuts, 3 tablespoons of parmesan cheese, garlic, red pepper flakes and 1 teaspoon of salt until it resembles cornmeal. Gradually pour in oil while blending to create a paste; then set it aside.

Step 3. Preheat the oven to 450 degrees Fahrenheit. Take out the flank steak dry it gently and place it flat on a cutting board. Spread a layer of walnut paste, arugula and sun dried tomatoes on top. Roll up the steak. Tie it to an 11 inch length. Season the outside, with the remaining 2 tablespoons of parmesan, 1 teaspoon of salt, rosemary and pepper. Place it in a roasting pan, with a rack leaving it uncovered.

Step 4. Roast the meat, in the oven for ten minutes. Then lower the heat to 325°F. Continue roasting for another 60 minutes to achieve a rare doneness. Let it rest for ten minutes before cutting into it serving two slices, per person.

 

 

Expert Tips

  • To ensure the filling spreads evenly you’ll need to butterfly the flank steak by slicing it open, like a book to increase its surface area.
  • Here’s how you do it; Start by placing the meat on a cutting board making sure the narrower end is facing towards you. Then slice through the middle of the steak from one of the sides in a manner. Be careful not to cut all the way stop when you’re 1/2 inch, from the edge. Finally gently unfold the meat as if opening a book.
  • Gently pound the beef with a meat tenderizer to out its thickness.
  • Now once you’ve added the filling simply roll up the steak secure it with butchers twine every 2 inches and pop it in the oven to roast!
  • If you want to brown or sear the roulade before putting it in the oven it will give your pinwheels a color. Enhance the savory taste from caramelization.
  • Cook the roulade using roasting baking or braising methods as, per your recipe instructions until it reaches a temperature of 130°F.

 

 

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