Flank Steak Roulade recipe

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Ingredients

1 flank steak, trimmed
salt and ground black pepper to taste
¼ cup dry bread crumbs, divided
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon dried currants
1 tablespoon pine nuts, or to taste
1 pinch cayenne pepper, or to taste
1 pinch red pepper flakes, or to taste
1 ounce thinly sliced pancetta
2 tablespoons grated Parmesan-Reggiano cheese
1 tablespoon olive oil, or as needed
3 cups tomato sauce
2 cups chicken broth
¾ cup white wine
1 bay leaf
water to cover

Nutrition Info

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
servingSize: -
sodium: 1157.6 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.

  5. 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.

  6. Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.

Recipe Yield

4 servings

Recipe Note

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.

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