Best 2 Flank Steak Roulade Recipes
Flank steak roulade is a delicious and elegant dish that is perfect for a special occasion meal. It is made with flank steak that is stuffed with a variety of fillings, such as spinach, mushrooms, and cheese. The steak is then rolled up and cooked until it is tender and juicy. Flank steak roulade can be served with a variety of sauces, such as a red wine sauce or a mushroom sauce. It is also a great dish to make ahead of time, as it can be reheated and served later.
Here are our top 2 tried and tested recipes!
BAKED FLANK STEAK ROULADE STUFFED WITH BACON AND CHEESE
Flank steak is tenderized and marinated, before being stuffed, rolled, and baked. Quick and easy to prepare with gourmet results.
Provided by TORA.V
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Sandwich the flank steaks between waxed paper and pound with a kitchen mallet to tenderize.
- Whisk olive oil, Italian seasoning, pepper, and garlic for marinade together in a small bowl. Pour into the bottom of a baking dish that's large enough to hold both steaks in a single layer. Add steaks so that one side is touching the marinade; do not flip to coat. Let sit while you prepare the filling.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned and not yet crispy, about 8 minutes. Drain bacon slices on paper towels.
- Mix cream cheese, Italian cheese, spinach, and garlic together in a bowl. Spread cheese mixture on the unmarinated side of the steaks. Place 5 bacon strips on top the cheese on each steak. Roll steaks up and pin with toothpicks to secure.
- Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 135 to 140 degrees F (57 to 60 degrees C), about 45 minutes. Remove from the oven, cover, and let sit for 5 minutes before slicing.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 2.2 g, Cholesterol 60.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 8.1 g, Sodium 403.3 mg, Sugar 0.1 g
FLANK STEAK ROULADE
I don't remember exactly why, but for the longest time I've wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.
Provided by Chef John
Categories Main Dish Recipes
Time 3h25m
Yield 4
Number Of Ingredients 16
Steps:
- Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap.
- Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top.
- Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt.
- Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.
- Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot; add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain.
- Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 18.4 g, Cholesterol 49.6 mg, Fat 16.9 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 5.6 g, Sodium 1157.6 mg, Sugar 9.8 g
Tips:
- Choose the right flank steak: Look for a flank steak that is about 1 pound and 1/2 inches thick. The steak should be well-marbled with fat, as this will help to keep it moist during cooking.
- Tenderize the steak: Flank steak can be a tough cut of meat, so it's important to tenderize it before cooking. You can do this by pounding it with a meat mallet or by marinating it in a mixture of oil, vinegar, and spices for at least 30 minutes.
- Stuff the steak: Flank steak roulade can be stuffed with a variety of ingredients, such as vegetables, cheese, or meat. Be sure to choose ingredients that will complement the flavor of the steak.
- Roll and tie the steak: Once the steak is stuffed, it's time to roll it up and tie it with kitchen twine. This will help to keep the steak from falling apart during cooking.
- Cook the steak: Flank steak roulade can be cooked in a variety of ways, such as grilling, roasting, or pan-frying. Be sure to cook the steak to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Conclusion:
Flank steak roulade is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover flank steak, and it's also a perfect dish for a special occasion. With a little planning and effort, you can easily make flank steak roulade at home. So next time you're looking for a new and exciting way to cook flank steak, give this recipe a try.
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