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Jun 11 2010

Flank Steak Roulade

Published by at 1:42 pm under Cooking at Home

We’re going to show you how to create a fancy looking dinner in about 30-40 minutes. It’s much easier than it looks and you will definitely impress your company. We’ve always enjoyed making roulade, which is basically meat that is rolled around a filling. Last year, we made Chicken Roulade stuffed with sautéed mushrooms and bell peppers, so this time around we wanted to try using flank steak. As for the filling, we used what we had on hand – like sundried tomatoes, roasted bell peppers, spinach, artichoke hearts, parmesan cheese, fresh herbs, and breadcrumbs. It provides layers of flavor and freshness to the roulade. The cooking time is only about 20-25 minutes in the oven, so it’s fairly quick. In a short matter of time, you can have a beautiful plate of dinner before your eyes to share with loved ones (or a hot date)!

Although the flank steak already comes flat, we wanted to make it even flatter to about 1/3" so we get more surface area to roll. If you like the thickness of your flank, then no need to pound it out.

Although the flank steak already comes flat, we wanted to make it even flatter to about 1/3" so we get more surface area to roll. If you like the thickness of your flank, then no need to pound it out.

For the filling, we combined a few of our favorite ingredients: parmesan cheese, sun-dried tomatoes, marinated artichoke hearts, and fresh basil and oregano from the garden. Just chop and dice them to smaller pieces.

For the filling, we combined a few of our favorite ingredients: parmesan cheese, sun-dried tomatoes, marinated artichoke hearts, and fresh basil and oregano from the garden. Just chop and dice them to smaller pieces.

We started off layering the steak with roasted red peppers and then a layer of fresh spinach. To that, we added our cheese mixture. Remember to salt & pepper the steak first. Also for added flavor, we sprinkled some Italian breadcrumbs into the filling before rolling it up.

We started off layering the steak with roasted red peppers and then a layer of fresh spinach. To that, we added our cheese mixture. Remember to salt & pepper the steak first. Also for added flavor, we sprinkled some Italian breadcrumbs into the filling before rolling it up.

Roll the steak tightly and neatly, then secure it with butchers twine to hold it together. Salt and pepper the outside of the steak.

Roll the steak tightly and neatly, then secure it with butchers twine to hold it together. Salt and pepper the outside of the steak.

Heat a skillet with olive oil and sear the steak on high for 2-3 minutes, and turn it so every side of the steak has a nice brown color. Then place the skillet with the meat into a 350-degree oven for about 20-25 minutes until medium doneness. If you like it cooked more, keep it in longer.

Heat a skillet with olive oil and sear the steak on high for 2-3 minutes, and turn it so every side of the steak has a nice brown color. Then place the skillet with the meat into a 350-degree oven for about 20-25 minutes until medium doneness. If you like it cooked more, keep it in longer.

When you take out the steak, make sure you let it rest for about 5 minutes before slicing, so that the juices don't run out.

When you take out the steak, make sure you let it rest for about 5 minutes before slicing, so that the juices don't run out.

We paired the Flank Steak Roulade with a side of roasted potatoes with similar toppings and a glass of Beringer Cabernet Sauvignon 2008. The sweet notes from the wine paired perfectly with the sweetness of the roasted red peppers and acidity from the artichokes. It's surely a pretty presentation of colors and flavors that will tickle your fancy. Keep in mind that you can always choose different ingredients to fill the meat! We enjoyed our creation of this Flank Steak Roulade, but next time we're going to step it up a notch and make a demi glace sauce to go on top. Yum!

We paired the Flank Steak Roulade with a side of roasted potatoes with similar toppings and a glass of Beringer Cabernet Sauvignon 2008. The sweet notes from the wine paired perfectly with the sweetness of the roasted red peppers and acidity from the artichokes. It's surely a pretty presentation of colors and flavors that will tickle your fancy. Keep in mind that you can always choose different ingredients to fill the meat! We enjoyed our creation of this Flank Steak Roulade, but next time we're going to step it up a notch and make a demi glace sauce to go on top. Yum!

To view or print-out this recipe, click here: Flank Steak Roulade

37 responses so far

37 Responses to “Flank Steak Roulade”

  1. Sippitysupon 11 Jun 2010 at 1:48 pm

    This looks so good. I have attempted similar things in the past, but the pounding it out is what makes your presentation so elegant. GREG

  2. Cessy831on 11 Jun 2010 at 1:58 pm

    my mouth is watering…

  3. Sandyon 11 Jun 2010 at 1:59 pm

    SECOND! Actually, while re-reading it, this doesn’t seem *too* hard to make. I have the majority of the ingredients as well (For once!). Minus the twine and actual steak though. Ha!

  4. [...] This post was mentioned on Twitter by sippitysup, The Food Addicts. The Food Addicts said: Flank Steak Roulade http://goo.gl/fb/FFWEP [...]

  5. thefoodaddictson 11 Jun 2010 at 2:05 pm

    Thanks GREG! Didn’t realize pounding makes a difference in presentation!

    Cecille – you and Michelle missed out. We made this the other night but you guys left! But then again, not sure if we’d have enough… maybe 2 pieces per person hahaha.

    Sandy – Yea it isn’t hard, just looks fancy! Don’t be fooled. I think fried rice is more complicated, and you’ve perfected that! haha!

  6. Cooking with Kaiton 11 Jun 2010 at 2:39 pm

    What a wonderful dish. I love the stuffing and it’s so quick and simple!
    .-= Cooking with Kait´s last blog ..Homemade Salsa =-.

  7. Meganon 11 Jun 2010 at 2:43 pm

    Oh gosh….. yumminess!! I have never made a roulade….good inspiration. Nice flavour mix -
    .-= Megan´s last blog ..The Vanilla that Broke the Bank! =-.

  8. Cook with Madinon 11 Jun 2010 at 3:24 pm

    This looks really good. Beautiful mixed of flavours. Thank you for sharing.

  9. Magic of Spiceon 11 Jun 2010 at 7:15 pm

    Looks perfect! Love the add of fresh herbs:)
    .-= Magic of Spice´s last blog ..Wagyū Beef – Marbled Heaven =-.

  10. Laurieon 11 Jun 2010 at 8:42 pm

    beautiful photography! looks delicious!

  11. alisonon 12 Jun 2010 at 12:42 am

    wow,looks amazing!beautiful pics!
    .-= alison´s last blog ..pauza de cafea si prajiturelele aferente( coffee break cookies) =-.

  12. supattraon 12 Jun 2010 at 8:14 am

    wonderful …..look so cool…

  13. judion 12 Jun 2010 at 10:15 am

    Love the recipe. But, HORRORS! I hope you didn’t put the non stick pan in the oven! Highly toxic!

    Will make the recipe using my all-clad pan or brown and put in another pan!

  14. No Onion Pleaseon 12 Jun 2010 at 11:53 am

    Oh, this looks so amazingly tempting! Put it on my favourites, hope to try it out soon :)
    .-= No Onion Please´s last blog ..Salep and tahini-pekmez bread spread =-.

  15. bunkycookson 12 Jun 2010 at 3:00 pm

    This is a beautiful dish with an inexpensive cut of beef. I will definitely try your recipe.
    .-= bunkycooks´s last blog ..Peach Sorbet =-.

  16. graceon 13 Jun 2010 at 2:58 am

    all kinds of awesome. this delivers in appearance and flavor–i love those sun-dried tomatoes. great tutorial. :)
    .-= grace´s last blog ..nurtured =-.

  17. tigerfishon 13 Jun 2010 at 8:52 pm

    They look beautiful :D

  18. noobcookon 14 Jun 2010 at 12:46 am

    the final product is nothing short of AMAZING =D
    .-= noobcook´s last blog ..Sambal Belachan =-.

  19. Danicaon 14 Jun 2010 at 9:14 am

    WOW – that looks as amazing as it sounds! I NEED to try it!
    .-= Danica´s last blog ..Quick ChickPea Couscous Salad =-.

  20. Katie @ Cozydeliciouson 14 Jun 2010 at 5:33 pm

    Yum! This is so pretty and impressive. I love the idea of adding a demi glace next time!
    .-= Katie @ Cozydelicious´s last blog ..My Grandmother’s Chocolate Zucchini Loaf =-.

  21. lanon 14 Jun 2010 at 5:42 pm

    yummy..you guys make everything look finger licking good..

  22. Fight the Fat Foodieon 14 Jun 2010 at 9:45 pm

    Looks incredible. I love doing roulades! http://fightthefatfoodie.blogspot.com/2010/05/chicken-spinach-roulade-with-blackberry.html
    .-= Fight the Fat Foodie´s last blog ..Meatless Monday: Asparagus-Mushroom Cannelloni =-.

  23. Sarah & Mark OC =)on 15 Jun 2010 at 6:57 am

    The final product is AMAZING! Thank you for posting a simple to cook yet beautiful, tasty, and wine friendly (not sure if that makes sense but you know what I mean). I love steak! I love basil, and I LOVE to impress my hot date (Mark). Going to practice at home first before I try to impress him. Tsk tsk! Thank you again! SN

  24. Joyon 17 Jun 2010 at 7:57 pm

    That is great. My husband is now bugging me to try this.
    .-= Joy´s last blog ..Chocolate Panna Cotta with Blackberries =-.

  25. forex roboton 19 Jun 2010 at 3:09 am

    found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

  26. Chrison 20 Jun 2010 at 9:03 am

    here via SippitySups! tweet. Excellent job on the preparation and photos, just gorgeous!
    .-= Chris´s last blog ..Raichlen’s Gaucho-Style Beef Ribs =-.

  27. Faye Con 21 Jun 2010 at 7:01 pm

    So delicious and easy to make! Thanks for encouraging us to use any ingredient/filling we wanted! Now for that sauce you promised to go with this! It will be icing on the cake! I promise once it’s out, I’ll make it for Ed.

  28. Simon Food Favouriteson 21 Jun 2010 at 10:55 pm

    wow. looks great and very simple. thanks for the recipe :-)

  29. thefoodaddictson 21 Jun 2010 at 11:18 pm

    Hey Faye, glad you got to give this recipe a try! You are definitely becoming a ‘food addict’ like us. We’ll let you know when we create that sauce for these roulades! Oh poor Ed!

  30. cathyon 21 Jun 2010 at 11:51 pm

    hi krissy/daniel! we met at hong/kim’s spring roll event a few weeks ago (i am lan anh’s neighbor). i just wanted to let you know that i am so impressed with this recipe! i can’t wait to try this. thanks!
    .-= cathy´s last blog ..Spitz (4/5) on Yelp =-.

  31. Sonia - L'Exquisiton 28 Jun 2010 at 1:20 am

    I have eaten this roulade the weekend and it was delicious. I added a tomato and onion sauce made at home … Thanks for the recipe!

  32. joeon 07 Sep 2010 at 1:27 am

    Acidity from the artichokes. Ok…

  33. Arshiaon 07 Sep 2010 at 2:10 pm

    I think I almost died. Its the middle of Ramadan and I’m reading this; my mouth is watering. It looks AMAZING, and I cannot WAIT to try it out.

  34. MeatHub Inc.on 19 Oct 2010 at 12:09 pm

    This roulade looks awesome! Absolutely amazing! :)

  35. Christine Stiffon 05 Jan 2011 at 6:15 pm

    LOVE this! Thank you for the new way to make my flanks in the winter!!

  36. [...] Flank Steak Roulade (from The Food Addicts) [...]

  37. Tiffanyon 10 Feb 2013 at 9:58 pm

    Hi I am doing a school assignment and i was just wondering if you had a list of all the ingredients on this recipe and how much of each you need :) Looks amazing and I can’t wait to make it

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