Flank Steak Roulade recipe
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Ingredients
- 1 flank steak, trimmed salt and ground black pepper to taste ¼ cup dry bread crumbs, divided 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon dried currants 1 tablespoon pine nuts, or to taste 1 pinch cayenne pepper, or to taste 1 pinch red pepper flakes, or to taste 1 ounce thinly sliced pancetta 2 tablespoons grated Parmesan-Reggiano cheese 1 tablespoon olive oil, or as needed 3 cups tomato sauce 2 cups chicken broth ¾ cup white wine 1 bay leaf water to cover
Nutrition Info
- 344.4 caloriescarbohydrate: 18.4 gcholesterol: 49.6 mgfat: 16.9 gfiber: 3.3 gprotein: 22.6 gsaturatedFat: 5.6 gservingSize: -sodium: 1157.6 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Flank Steak Roulade
Directions
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Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap.
Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak, season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top.
Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt.
Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.
Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot, add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain.
Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.