Beef Roulade is a simple yet impressive entree of beef flank steak rolled with prosciutto, basil and provolone and grilled to perfection.
Simple flavours come together in this wonderful dish and it’s easier than you think. It can easily be prepped in advance making it great for entertaining or a weekend family meal.
What’s important for this recipe is to flatten the flank steak as evenly as possible for ease of rolling and uniform cooking. You also need to season the meat well with salt and pepper. Rolling the flattened meat as tight as possible to hold in the layered elements within is also important. Some cheese does seep out when cooking, so a tight roll will help keep everything in place and minimize the loss of melty cheese.
Be sure to have your grill or pan hot before adding the rolls. They only take 4-5 minutes per side, so you want the surface hot enough to brown the meat before it cooks. As with any meat, it’s important to allow the meat to rest for several minutes prior to serving, this will allow the moisture to settle back into the muscle rather than run all over your plate.
By all means, you can grill the assembled and tied roll as one whole piece and slice to serve, but I prefer the individual grilled portions because you get more charred/seared meat per bite which to me means more flavour. And I’m always game for more flavour, enjoy!
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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Simply put, they are pounded thin. This not only makes them tender but makes them cook quickly leaving them little chance of drying out. The trick is to pound them out as evenly as possible which results in even cooking. Breading the cutlets isn’t always necessary but it does help to keep in all the moisture as does a good sear if opting not to bread them. Breaded Pesto Chicken Cutlets is a good example of both pounding thin and breading.
I love versatile food!
Breaded Pesto Chicken Cutlets are a great example of how one dish can become 3 different kinds of meals. These crispy cutlets slathered with pesto are fantastic served with buttered noodles for a quick and easy weeknight meal. They’re also great cut into wedges and served atop a crisp salad. I’m thinking my favourite though is nestling said cutlet between chewy bread and tomato slices for an upgraded sandwich that ‘s good for lunch or dinner.
Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
Dredge chicken cutlets with flour, shaking off excess.
Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
Turn oven to broil, with rack 8-10" from heat.
Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
Recipe Notes
-You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto
-These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.
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Recently I treated myself with a 3 piece pasta attachment set for my Kitchenaid stand mixer, and I’m wondering why it took me so long. Let’s start by saying I have the tendency to be on the frugal side and there always seemed to be something more important to spend a couple hundred bucks on. I did give some consideration to the less expensive counter top hand roller for a fraction of the price, but I’m also on the fussy side. I wanted what I wanted, so this little item on my wish list sat on the back burner. But now I have it, and I’m thrilled to share with you Shrimp and Pesto Pasta.
Of course you can make pasta by hand, and that’s a blog post in itself, but the convenience and ease of the roller and cutters is undeniably great! It makes having fresh pasta simple and easy. One of the first dishes to get pumped out of my new set is a simple and delicious Shrimp and Pesto Pasta. Certainly not a unique combination, but worthy of being a regular on your weeknight plate because of how quick it comes together once the pasta has been rolled.
Once you get the feel for making fresh pasta, you can experiment with different flavours, flours and shapes. It’s so much fun to be creative and even better when you get to savour the results.
Recipe source for Shrimp and Pesto Pasta: Â Compelled To Cook
Season 3 litres of water with 1 1/2 tbsps of kosher salt and bring to a boil. Cook pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. If using fresh pasta, cook for 3 minutes, stirring occasionally. Drain and reserve 1/4 cup of cooking liquid.
Add pesto and 2-3 tbsp of pasta cooking liquid to the same skillet over low heat just to warm, stirring once or twice. Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. Serve immediately, garnishing with parmesan cheese.
Recipe Notes
Fresh pesto and pasta is best, however store bought may be used if desired. Â You'll find recipes below for fresh Classic Pesto and fresh fettuccini pasta.
Well, I guess Classic Pesto is just that, a classic. It’s hard to mess with because it’s great just as it is. Simple everyday ingredients that become a vibrant, garlicky and herbaceous sauce with just a few pulses in the food processor. While its historic use is to be tossed with pasta, you just can’t overlook all the other great ways to use it. How about drizzled over scallops, spread onto hot cheese bread or grilled sandwiches, swirled into mashed potatoes or soup, used as pizza sauce and… I think you get the idea. There are plenty of ways that will have you scraping at the jar for every last drop.
I’d have to say this post isn’t about revamping a recipe or creating something new, it’s more of a reminder of how good a classic really is. In this case the Classic Pesto is easy, delicious and versatile. Only a handful of ingredients, a few minutes of time and a food processor or mortar and pestle is all that’s required. So although the sauce is not new, one needs to ask what’s a new way to enjoy it? Make up a batch and be creative, I’d love to know what you come up with. Enjoy!
Recipe adapted slightly from: Wayne Gisslen Professional Cooking, seventh edition.
Add all ingredients to a food processor and puree until blended but still has some texture, about 20-30 seconds. Use immediately or store in an air tight container in the fridge for up to 1 week or freeze for up to 1 month.
Recipe Notes
Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired.
You can also use a blender or mortar and pestle if desired.
Pizza and camping? Not your usual combination, but why not? Individual Grilled Riverside Pizza is an easy and super fun meal to build up with your favourite toppings and takes only minutes to grill. For me it’s always pepperoni, green peppers and sometimes black olives with a sprinkle of fresh basil and of course plenty of cheese. A pretty standard pizza for some, but ohhh so perfect with crispy charred bits reminiscent of a wood burning oven. Plus eating it from a napkin in my camp chair enjoying a river view is pretty great too. Any grill will work for this, so you don’t necessarily need to be camping to pull this off, but where’s the fun in that?
A little prep is required if you choose to make your own dough, but of course you can use pre made frozen bread dough which works well. Plus it’s convenient, leaving you more time to enjoy the great outdoors. The main trick is to work the dough fairly thin so it cooks quickly without burning over the open flame. It may also be necessary to pierce any large dough bubbles that form before turning to keep things cooking evenly. Most of all, have fun, be creative with your toppings and enjoy!
Recipe source for Grilled Riverside Pizza: Â Compelled To Cook
In the bowl of a stand mixer fitted with a dough hook, stir together water, sugar and yeast. Allow to sit for 10 minutes. Stir in half the flour, olive oil and salt. Continue to knead with mixer, adding flour by the 1/4 cup until smooth and pulling away from the sides of the bowl, using a little less or a little more flour to achieve this. About 7 minutes. Place dough in an oiled bowl and cover with plastic wrap. Allow to double in size in a warm draft free area, about an hour. Punch down dough and divide into 5-6 equal portions approximately 125g each.
Pizza
If making right away, preheat grill to medium and allow dough to rest for 10 minutes. Shape dough portion into an approximate 9"x6" rectangle or any shape really, the key is to have the dough fairly thin. Immediately place dough onto hot grill and cook for 3-4 minutes until dough is crispy on the bottom and the top is starting to puff a little. Pierce any large bubbles on the top and flip dough. Spread with pizza sauce and add desired pizza toppings and continue to cook for an additional 4-5 minutes until toppings are hot and dough is cooked. Remove from grill, drizzle with oil and top with additional fresh basil if desired. Cut into desired portions.
If saving dough to use later, wrap portions with plastic wrap and chill or freeze dough until ready to use. Allow enough time to defrost dough in refrigerator and bring either to room temperature prior to grilling. Once dough is at room temperature, continue by working dough into a thin disc and proceed with grilling.
Recipe Notes
Use purchased frozen bread dough if desired. Â Allow dough to come to room temperature and divide into portions prior to proceeding.
Regardless of the dough used, the key is to work each portion fairly thin so it cooks quickly enough on the grill before becoming too dark. Â It's also important to not over fill the pizza with toppings, as too much prevents the toppings from heating through and melting the cheese.
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