About this recipe
Make this budget-friendly easy recipe for Flank Steak Roulade. Your guests will think you're a culinary genius with this delicious fancy-looking meal.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Roast.
Keywords
flank steak recipe, steak roulade recipe
Serves 4-6
1/ 4
Butterfly flank steak with the grain to 1/4-inch (6 mm) thick, yielding about an 11 x 14-inch (28 x 36 cm) rectangle. Place in a shallow baking dish with balsamic vinegar. Cover with plastic wrap and refrigerate while you prepare walnut paste. (Do not refrigerate longer than 30 minutes.)
2/ 4
In a food processor, pulse together walnuts, 3 tablespoons (15 grams) parmesan, garlic, red pepper flakes and 1 teaspoon (6 grams) salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.
3/ 4
Preheat oven to 450°F (230°C). Remove flank steak, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun-dried tomatoes. Roll and tie roast to the 11-inch (28 cm) length. Season the exterior evenly with remaining 2 tablespoons (10 grams) parmesan, 1 teaspoon (6 grams) salt, rosemary and pepper. Set in roasting pan with rack, uncovered.
4/ 4
Roast for ten minutes. Reduce heat to 325°F (165°C) and roast an additional 60 minutes for medium rare. Allow to rest ten minutes before slicing, two slices per person.
