Best 2 Flank Steak Roulade Recipes

**Flank Steak Roulade: A Unique and Flavorful Dish to Impress Your Guests**

Flank steak roulade is a delectable dish that combines the savory flavors of flank steak, aromatic vegetables, and tangy sauces. It's a versatile dish that can be prepared in various ways, offering a unique culinary experience with each bite. This article presents a collection of flank steak roulade recipes that showcase the diverse culinary possibilities of this dish. From the classic and comforting beef flank steak roulade to lighter and healthier turkey flank steak roulade, these recipes cater to different tastes and preferences. Discover how to create this impressive dish with step-by-step instructions, helpful tips, and mouthwatering images that will leave you craving for more. Whether you're a seasoned chef or a home cook looking to expand your culinary skills, this comprehensive guide will provide you with all the necessary knowledge to create an unforgettable flank steak roulade that will be the star of your next dinner party or family gathering. So, get ready to tantalize your taste buds and impress your guests with this exceptional dish.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FLANK STEAK ROULADE STUFFED WITH BACON AND CHEESE

Baked Flank Steak Roulade Stuffed with Bacon and Cheese image

Flank steak is tenderized and marinated, before being stuffed, rolled, and baked. Quick and easy to prepare with gourmet results.

Provided by TORA.V

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 (1 pound) flank steaks
2 tablespoons olive oil
1 ½ tablespoons Italian seasoning
½ teaspoon ground black pepper
2 cloves garlic, crushed
10 slices bacon
½ (8 ounce) package cream cheese, softened
½ cup shredded Italian cheese blend
¼ cup cooked chopped spinach, squeezed very dry
1 clove garlic, crushed

Steps:

Sandwich the flank steaks between waxed paper and pound with a kitchen mallet to tenderize.
Whisk olive oil, Italian seasoning, pepper, and garlic for marinade together in a small bowl. Pour into the bottom of a baking dish that's large enough to hold both steaks in a single layer. Add steaks so that one side is touching the marinade; do not flip to coat. Let sit while you prepare the filling.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned and not yet crispy, about 8 minutes. Drain bacon slices on paper towels.
Mix cream cheese, Italian cheese, spinach, and garlic together in a bowl. Spread cheese mixture on the unmarinated side of the steaks. Place 5 bacon strips on top the cheese on each steak. Roll steaks up and pin with toothpicks to secure.
Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 135 to 140 degrees F (57 to 60 degrees C), about 45 minutes. Remove from the oven, cover, and let sit for 5 minutes before slicing.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 2.2 g, Cholesterol 60.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 8.1 g, Sodium 403.3 mg, Sugar 0.1 g

FLANK STEAK ROULADE

Flank Steak Roulade image

I don't remember exactly why, but for the longest time I've wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

Provided by Chef John

Categories Main Dish Recipes

Time 3h25m

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 18.4 g, Cholesterol 49.6 mg, Fat 16.9 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 5.6 g, Sodium 1157.6 mg, Sugar 9.8 g

Tips:

Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 pounds and has a uniform thickness. This will ensure that the steak cooks evenly.
Tenderize the steak: To make the steak more tender, you can either pound it with a meat mallet or marinate it in a mixture of olive oil, garlic, and herbs for at least 30 minutes.
Stuff the steak: You can stuff the steak with a variety of fillings, such as spinach, cheese, or roasted vegetables. Be sure to not overstuff the steak, or it will be difficult to roll and cook.
Roll the steak: To roll the steak, start by placing it on a flat surface. Then, spread the filling evenly over the steak. Starting from one end, roll the steak up tightly. Secure the roll with toothpicks or kitchen twine.
Cook the steak: You can cook the steak in a variety of ways, such as grilling, roasting, or pan-frying. Be sure to cook the steak to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Let the steak rest: Once the steak is cooked, let it rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Flank steak roulade is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can make sure that your flank steak roulade is cooked to perfection and enjoyed by all.