For best results use Certified Angus Beef^® brand

Flank Steak Roulade

Serves 4-6

Cuisine: Italian

Category: Roasts

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.

Prep Time

30 mins

Other Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 50 mins

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:

Butterfly flank steak 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.)
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.
Preheat oven to 450° F. 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 length. Season the exterior evenly with remaining 2 tablespoons parmesan, 1 teaspoon salt, rosemary and pepper. Set in roasting pan with rack, uncovered.
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.