How To Make A Beef Roulade
We bet you’ve looked at a recipe for a roulade and thought, “way too complicated to even try.” That’s the beauty of this dish. It looks ultra-elegant but takes just a couple more steps than you would usually do. The best part? You can stuff it with your favorite vegetables, spreads and cheeses for a flavor-packed course that’s perfect for holidays, dinner parties or a date night in. Our version with flank steak, roasted red peppers, sauteed onions, sun-dried tomato pesto, Parmesan and prosciutto is the perfect melding of Italian flavors. So, follow along with our online culinary course instructor as he shows you how to make a delicious beef roulade in just a couple of easy steps.
1 1/2 to 2 pounds of flank steak
8 oz prosciutto ham
10 oz roasted red peppers
3 oz sundried tomato pesto
4 oz sautéed onions
2 oz Parmesan cheese
¼ cup olive oil
Salt & Pepper to taste
1. Place a piece of heavy duty plastic wrap on a large work surface. Place flank steak on it. Cover with another piece of plastic wrap and pound the flank steak until is 1/4 inch thick using a meat mallet.
2. Keep in mind: you will be rolling the meat with the grain of the meat, you do this because when you slice it later, the beef will be more tender when you cut across the grain.
3. Spread the pesto sauce; then add the rest of the ingredients. Leave about ½ inch free on all sides of the meat. Carefully roll the roulade up tight, then tie it with butcher’s twine.
4. In a heavy skillet, add the oil and sear the roulade on all sides. Place the roulade in a baking tray with the seam side down. Roast until the internal temperature reaches 130˚F (The internal temperature will rise with the carry over heat).
5. Allow the roulade to rest for a few minutes before slicing.