Flank Roulade with The Tavern at Brunswick Station

3:42 PM, Dec 13, 2013   |    comments
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Flank Roulade with The Tavern at Brunswick Station

The Tavern at Brunswick Station's Flank Roulade

1 Medium to Large Flank Steak about 2 pounds

2 Cloves of Garlic minced

1 Shallot Minced

2 Tablespoons of Flat Italian Parsley Minced

2 Tablespoons of Extra Virgin Olive Oil

4 ounces thinly sliced Prosciutto

4 ounces thinly sliced Provolone

2 ounces fresh shaved Parmesan Cheese

8 - 12 skewers soaked in water for 30 minutes

Kosher salt and ground black pepper

The trick to fileting a Flank steak is to freeze it for 20 to 30 minutes. This will give a little more structure to the meat so it is easier to work with. To do this you simply lay out the meat on a flat cutting board or cookie tray. Make sure it is nice and flat by rubbing your hand across it a couple of times. This will insure that there are less thick spots later when you filet it. If you leave the meat in the freezer too long you will have a hard time getting it off your cookie tray so only 20 minutes.

One of the great things with this dish is you can really get creative with the filling. Minced sundried tomatoes, or a pesto can be used in place of the garlic, shallot and parsley. As long as you use a good dry cheese the sky is the limit! You can also top the Roulades with anything from a mushroom Ragout to demi-glace or a good pan gravy.

1. Lay your flank steak out on a cookie tray and rub it back and forth a couple times to be sure there are no lumps or bumps in the meat. Place flat in the freezer uncovered for 20 minutes but no longer. Preheat your oven to 350 degrees

2. While your flank steak is in the freezer soak your skewers and prep all your other items.

3. Once you take the beef out of the freezer place on a cutting board with the grain running horizontally to you. Square of the ends to make the cut uniform. (You can save these pieces for stir-fry's or any other use. We put it into our ground beef)

4. Start cutting the flank along the edge closest to you cutting right down the center. (see video channel 6 207 show) Continue to cut until you come to the end without cutting through.

5. Now that your flank it opened up you spread the olive oil on the fileted beef followed by the garlic, shallot and parsley. Season with salt and pepper.

6. Lay out the prosciutto evenly over the meat followed by the provolone. Sprinkle the parmesan on top of the provolone.

7. Starting with the edge closest to you and with the grain on the meat still going horizontally begin rolling the flank. Be sure it is a tight roll and none of the filling falls out.

8. Once you are done rolling begin tieing it. The first tie should be 1 inch in from each end. Tie both ends first to be sure no of the filling comes out as you continue to tie. Place a tie every 2 inches until it is full.

9. Run your now soaked skewers through the string being sure to start at the flap.

10. Cut the roll evenly between each string so yo  u get nice pinwheels.

11. Grill the pinwheels over medium high heat until golden brown. About 3 minutes each side. Finish in a 350 degree oven for 5 additional minutes. Remove string and skewer and serve with potatoes and veg while it's still hot!


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