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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Cheesy Pesto BLT is grilled cheese and BLT sandwiches married together with vibrant pesto. It’s the indulgent, adult sandwich for the kid in all of us.
I was recently asked by a friend and co-worker what he and his work crew could cook up with limited kitchen gear. Available was a frying pan, electric grill press and a toaster oven. One of my first thoughts was a grilled cheese sandwich. But on second thought, who wants just a grilled cheese, other than a 5-year-old of course?
I sent him a recipe for a pesto grilled cheese because I knew the combo would be amazing and it got me thinking that it could be the start of something great. I knew I wanted to add some kind of meat, and plenty of chewy bacon was the answer for a heartier sandwich. And how can you not have bacon without fresh tomato slices and cool, crisp lettuce? They bring balance to the melty cheese and salty bacon which are wonderfully paired with the pesto. So remember, grilled cheese doesn’t have to be “JUST” a grilled cheese.
Truthfully, the kid in me loves that simple and traditional grilled cheese made with processed cheese slices, but I also love pesto and BLT’s, so it only made sense to put them all together into one delicious sandwich. So don’t just think grilled cheese when graving crispy fried bread and oozy cheese. Think Cheesy Pesto BLT!!
Heat a non-stick stick or cast-iron skillet over medium heat until hot.
Butter the outside of each bread slice.
Place the bread buttered side down in skillet and layer provolone evenly over two slices. Adjust heat to medium-low.
Spread 1 tbsp of pesto evenly over the cheese and top with 3 slices of bacon each.
Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
Remove grilled bread from pan and top the cheese side slices with tomato slices. Season tomatoes with freshly ground sea salt and pepper to taste. Top with lettuce and remaining grilled bread.
Cut as desired and serve immediately.
Recipe Notes
- You can use fresh or purchased pesto in this recipe. I do recommend using fresh if possible like my Classic Pesto
-Prep time is based on using pre-made pesto and pre-cooked bacon.
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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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