Beef Roulade
    Servings Prep Time
    3-4people 40minutes
    Cook Time Passive Time
    10minutes 3minutes
    Servings Prep Time
    3-4people 40minutes
    Cook Time Passive Time
    10minutes 3minutes
    Ingredients
    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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