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
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Madadali Baloch
[email protected]5 stars!
Desbrown Anthony
[email protected]I would definitely recommend this recipe to others.
Cabdilahi Said
[email protected]This roulade was delicious! The steak was cooked perfectly and the filling was flavorful.
Merveille Baraka
[email protected]This recipe is a keeper! I'll definitely be making it again.
Jesse Burch
[email protected]I made this roulade for my family and they loved it! Even my picky kids ate it up.
Rasheed Dahani
[email protected]This roulade was a bit more work than I expected, but it was worth it. The end result was a delicious and impressive dish.
Petrosmzi Ngwane
[email protected]I'm not usually a fan of flank steak, but this recipe changed my mind. The roulade was so tender and flavorful, I couldn't get enough of it.
Praise Mbewe
[email protected]This roulade is perfect for a special occasion. It's elegant and impressive, but it's also not too difficult to make.
Besno YT
[email protected]I love how versatile this recipe is. I've made it with different fillings and sauces, and it's always delicious.
Refematla Khasane
[email protected]This recipe was easy to follow and the roulade turned out beautifully. The steak was tender and juicy, and the filling was flavorful and cheesy.
Milena Hollywood
[email protected]I've made this roulade twice now and it's always a crowd-pleaser. The combination of the flank steak, the filling, and the sauce is just perfect.
Eliakim Whyte
[email protected]This flank steak roulade was a hit at our dinner party! The flavors were amazing and the steak was cooked perfectly. We will definitely be making this again.