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Flank Steak Roulade

Sibby Barrett

Flank steak is a highly flavorful and inexpensive cut of beef. This treatment makes it extra fancy and special but is so easy to make. The roll can be prepped in advance and then grilled at service time. Use any soft cheese you like, such as Boursin, Goat or Feta.

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Prep Time 20

Cook Time 30

Course beef, Main Course

Cuisine American

Servings 6

Equipment

3-12" long pieces cotton kitchen string

Ingredients

3-4 lb flank steak
olive oil
salt and pepper
1/4 cup smashed garlic cloves about 5-7
5-6 ounce Boursin cheese or any soft cheese
2 large handfuls fresh herbs, chopped such as cilantro, parsley, oregano, thyme, tarragon, chives--use your favorite combination
3-4 thin slices proscuitto or ham
olive oil+ lemon and lime juice for serving

Instructions

Preheat grill to medium (350º-400º).
Place flank steak on a cutting board, and using a sharp knife, carefully cut it in half horizontally, leaving the outside edge uncut, making a “book” you can open.  Place the open steak on a sheet of parchment paper.  Lay a sheet of plastic wrap on top of the meat and pound to an even thickness of about ¾”-1”.  I use a rolling pin but a rubber mallet or a meat mallet works well.  Rub the top and bottom surface with olive oil and generously salt and pepper. Flip it back over to the natural “inside of the book” side.  Rub the smashed garlic into the surface.  Spread the Boursin cheese evenly over the surface.  Lay the chopped herbs on top, pressing slightly.  Lay the proscuitto over the herbs.

Turning the long side of the “book” to your waist, and begin to tightly roll the steak into a log.  The parchment paper can help you to get this roll nice and tight.  Slip the 3 lengths of string under the roll and then tie at even intervals to secure the roll.  Season the outside of the roll with a bit of additonal salt and pepper.
Place roll on the preheated grill, close the lid and cook for about 30 minutes.  Open the grill several times during the cooking time, turning the roll slightly so that all sides get a nice browning.  Check the internal temp for 130º (rare).  Pull roll off of the grill and let rest for at least 10-15 minutes before cutting string and slicing. I like to drizzle a bit of olive oil and a squeeze of lemon or lime on slices as I’m serving it.

Keyword company, flank steak, roulade