Roulade of Flank Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Flank Steaks(about 2 lbs. each)
Marinade
2 cups dry red wine
2 Tbl. red wine vinegar
2 Tbl. olive oil
4 medium garlic cloves,peeled and crushed
1 medium onion,sliced
5 peppercorns
3 fresh thyme springs
1 bay leaf
1 piece orange peel(colored part only) about 1x2x3"
1 tsp. fennel seed
2 quarts beef or veal stock
1 to 2 quarts water (optional)
Filling;
3/4 lb. fresh spinach,stemmed
5 medium carrots,peeled and cooked crisp tender and halved lengthwise
2 to 3 medium red bell peppers,roasted,peeled and cut into little strips 1 " wide
3 hard-cooked eggs,quartered lengthwise
2 medium red onions,thinly sliced
10 green olives (preferably imported) blanched 2 minutes,pitted and halved lengthwise
Coarse salt and fresh ground pepper
Tomato Conserve (recipe in Miscellaneous)
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Directions: |
Directions:To butterfly steaks;lay one steak flat on surface. Place 1 palm flat on meat. Cutting with grain of meat and along one long edge,halve horizontally,leaving a "hinge"on one side. Repeat with second steak. Or have butcher do this when you purchase steaks:).
Combine flank steak with marinade ingredients in nonaluminum pan. Marinate in refrigerator 6 hours or overnight,turning occasionally.
Drain steaks,reserving marinade. Lay steaks out on surface,lining up next to each other like 2 open books and overlapping ends slightly. Cover meat with layer of spinach leaves,arrange carrots atop spinach in horizontal rows running parallel with grain of meat,spacing about 2 " apart. Set peppers,eggs,red onion slices and olive pieces between carrots. Sprinkle with coarse salt and pepper. Roll up tightly,starting at 1 short edge. Tie roulade securely at 2" intervals. (Can be prepared 1 day ahead and refrigerated. Bring to room temp. before continuing).
Preheat oven to 375ºF. Combine stock and undrained marinade in pan large enough to hold roulade. Bring to boil over med-high heat. Add roulade to pan. Pour in water if necessary to cover 2/3 of meat with liquid. Return to boil,cover and place in oven. Cook 30 min. Turn roulade over and cook 30 minutes more. Immediately remove roulade from liquid. Let cool one hour.
Meanwhile,strain braising liquid,reserving solids. Boil liquid until reduced to about 1 3/4 cups. Puree reserved solids. Stir enough puree into sauce to thicken slightly. Slice meat into rounds 1/2" to 3/4" thick. Serve with sauce and Tomato Conserve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour plus cooking time |
Personal
Notes: |
Personal
Notes: Sounds very labor intensive but I do remember making this a second time not long after we were married, for Glenn's family. Would recommend getting the flank steak pre-butterflied to cut down on prep time. The Tomato Conserve,as I recall, REALLY highlighted this dish.
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