Flank Steak Roulade Recipe

Recipesfull introduces to you: Popular Recipes. (Flank Steak Roulade Recipe). 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.

Brief

Prep 30 mins

Cook: 2hrs45 mins

Additional: 10 mins

Total: 3hrs25 mins

Servings: 4

Yield: 4 servings

Flank Steak Roulade Recipe

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

Main Dish

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Nutritional Information

Flank Steak Roulade Recipe

Servings Per Recipe:4

Calories: 344.4

% Daily Value *

Protein: 22.6g 45%

Carbohydrates: 18.4g 6%

Dietary Fiber: 3.3g 13%

Sugars: 9.8g

Fat: 16.9g 26%

Saturated Fat: 5.6g 28%

Cholesterol: 49.6mg 17%

Vitamin A Iu: 942.6IU 19%

Niacin Equivalents: 8.2mg 63%

Vitamin B6: 0.5mg 29%

Vitamin C: 15.8mg 26%

Folate: 38.4mcg 10%

Calcium: 79.9mg 8%

Iron: 4.9mg 27%

Magnesium: 61.2mg 22%

Potassium: 933.3mg 26%

Sodium: 1157.6mg 46%

Thiamin: 0.3mg 31%

Calories From Fat: 152.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.