Flank Steak Roulade Experiment - Stuffed & Rolled Beef Flank Steak Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and offers a cheesy flavor.

Butterfly the flank steak by cutting into the side with a thin sharp knife, keeping the knife flat on the cutting board.

Continue to slice and butterfly the flank steak, aiming for an even thickness, and cover any tears with plastic wrap.

Use a meat pounder to flatten the steak evenly, not making it thinner but evening it out.

Peel off the plastic wrap and season the inside of the steak with kosher salt and freshly ground black pepper.

Scatter currants over the steak and press them in slightly.

Sprinkle plain breadcrumbs over the surface of the steak.

Add freshly chopped Italian parsley, red chili flake, and cayenne pepper.

Lay down thin strips of pancetta on top of the stuffing.

Sprinkle grated Romano Parmesan over the stuffing.

Add a light dusting of breadcrumbs on top of the stuffing before rolling.

Start rolling the steak from the bottom towards the front, tucking in the edges as you go.

Unroll the steak and add pine nuts, then roll it back up tightly.

Tie the rolled steak with kitchen string, making ties every inch or two.

Season the outside of the rolled steak with salt.

Heat olive oil in a braising pot over medium-high heat and brown the rolled steak on all surfaces.

Remove any burnt pine nuts from the pot.

Add a splash of white wine, garlicky tomato sauce, chicken broth, and enough water to cover the beef.

Bring the liquid to a simmer, then reduce the heat to the lowest setting and cover the pot.

Braise the steak for about 2.5 to 3 hours or until fork-tender.

Remove the steak from the pot and let it rest on a plate for at least 10 minutes before slicing.

Reserve the braising liquid and reduce it for a sauce.

Slice the rested steak and serve with the reduced braising liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens