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!
Author: Compelled to Cook
- 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
- 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.
-I have found that using grated provolone makes the roll easier to roll.
-Using a mesh grill mat is convenient but not necessary.