Beef Roulade
Print Recipe
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Beef Roulade
    Print Recipe
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Ingredients
      Servings: people
      Instructions
      1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
      2. 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.
      3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
      4. 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.
      5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
      6. 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.
      7. Preheat grill to medium-high.
      8. Rub or brush prepared rolls on both sides with oil.
      9. 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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