Petitchef

Flank steak roulade

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 2
flank steak

like sundried tomatoes

roasted bell peppers


artichoke hearts

parmesan cheese

fresh herbs

breadcrumbs.


For the filling:

parmesan cheese,

sun-dried tomatoes,

marinated artichoke hearts,

fresh basil and oregano from the garden.

to salt and pepper

Preparation

  • Although the flank steak already comes flat, we wanted to make it even flatter to about 1/3" so we get more surface area to roll. If you like the thickness of your flank, then no need to pound it out.
  • For the filling, we combined a few of our favorite ingredients: parmesan cheese, sun-dried tomatoes, marinated artichoke hearts, and fresh basil and oregano from the garden. Just chop and dice them to smaller pieces.
  • We started off layering the steak with roasted red peppers and then a layer of fresh spinach. To that, we added our cheese mixture.
  • Remember to salt & pepper the steak first. Also for added flavor, we sprinkled some Italian breadcrumbs into the filling before rolling it up.
  • Roll the steak tightly and neatly, then secure it with butchers twine to hold it together. Salt and pepper the outside of the steak.
  • Heat a skillet with olive oil and sear the steak on high for 2-3 minutes, and turn it so every side of the steak has a nice brown color.
  • Then place the skillet with the meat into a 350-degree oven for about 20-25 minutes until medium doneness. If you like it cooked more, keep it in longer.
  • When you take out the steak, make sure you let it rest for about 5 minutes before slicing, so that the juices don't run out.

Photos

Flank Steak Roulade, photo 1
Flank Steak Roulade, photo 2
Flank Steak Roulade, photo 3
Flank Steak Roulade, photo 4
Flank Steak Roulade, photo 5

Questions:




Comments:

27/10/2012

I used to be a chef and this is a great recipe and easy to make.

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