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

For best results use Certified Angus Beef ® brand

Harissa Flank Steak Roulade

Serves 4-6

Ingredients:

  • 1 Certified Angus Beef ® flank steak, approximately 2 pounds, trimmed of excess fat and silver skin
  • Meat mallet and butcher's twine
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon fresh cracked pepper
  • 3 tablespoons harissa (Moroccan red pepper sauce)
  • 8 cloves roasted garlic, mashed
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Lay flank steak on a cutting board with grain running horizontally. Pound to a uniform, approximately 1/2-inch thickness, Season with salt and pepper; flip to other side. Spread evenly with harissa, then garlic and parsley, leaving about an inch along the top of the meat uncoated.
  2. Roll flank steak tightly in a pinwheel style. Grain should run with the length of the roulade. Tie with butcher’s twine, about every two inches. Wrap tightly with plastic wrap and refrigerate at least four hours, overnight preferred.
  3. Preheat half of grill to medium high. Sear flank steak roulade over medium-high heat, rolling to develop a uniform sear, 5-10 minutes. Move to a preheated 325°F oven to finish cooking to an internal temperature of 130°F for medium doneness. Remove from heat and allow to rest for 10 minutes. Remove butcher’s twine and slice in half-inch slices.

Roasting

Roasting - Certified Angus Beef® brand
Follow @CertAngusBeef