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