Beef Roulade
Ingredients
- 16-20 ounce whole beef flank steak
- as needed salt and pepper
- 2-3 tbsp dijon mustard
- 3-4 slices prosciutto
- 18-22 medium fresh basil leaves
- 4-5 slices provolone cheese or 3-4 oz grated.
- 1 tbsp oil
Servings: people
Instructions
- Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
- Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
- Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
- Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
- With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
- Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
- Preheat grill to medium-high.
- Rub or brush prepared rolls on both sides with oil.
- Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
Recipe Notes
-I have found that using grated provolone makes the roll easier to roll.
-Using a mesh grill mat is convenient but not necessary.
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