Flank Steak Roulade recipe provided by the Certified Angus Beef® brand.

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Flank Steak Roulade

Serves 4-6

Ingredients:

  • 2 to 2 1/2 pounds Certified Angus Beef ® flank steak
  • 1/2 cup balsamic vinegar
  • 8 ounces chopped walnuts, about 1 3/4 cups
  • 5 tablespoons grated parmesan cheese, divided
  • 1 tablespoon minced garlic (2 cloves)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons coarse kosher salt, divided
  • 1/2 cup olive oil
  • 2 cups loosely packed baby arugula
  • 8 ounces jar sun-dried tomatoes, packed in olive oil
  • 2 teaspoons dried rosemary, hand crushed
  • 1/2 teaspoon freshly ground pepper
  • Butcher's twine

Instructions:

  1. Butterfly flank with the grain to 1/4-inch thick, yielding about an eleven by fourteen inch 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. In a food processor, pulse together walnuts, 3 tablespoons parmesan, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.
  3. Preheat oven to 450° F. Remove flank, 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 length. Season the exterior evenly with remaining 2 tablespoons parmesan, 1 teaspoon salt, rosemary and pepper. Set in roasting pan with rack, uncovered.
  4. Roast for ten minutes. Reduce heat to 325° F and roast an additional 60 minutes for medium rare. Allow to rest ten minutes before slicing, two slices per person.

No Nutritional Information Available

Roasting

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