Braising a flank steak seems counterintuitive since it’s
almost always cooked briefly and served medium-rare, but so is top-sirloin, and
I’ve used that cut for beef roulade before, and it worked fine. Flank steak is
also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I
felt pretty confident going in.
Other than that, it was a fairly straightforward procedure.
Feel free to stuff with anything you like (just not too much), and the same
goes for the braising liquid. No matter what you decide to simmer this in, once
you’re done, simply reduce it, and use it as a sauce. That means be careful
with the salt. I generously salted the roulade, so I didn’t need to heavily
season the braising liquid as well. Best to adjust that later.
Anyway, whether you use my specific ingredients or not, I
hope you give this technique a try soon. All you need is a flank steak, a
sharp, thin knife, and you’re ready to roll. Enjoy!
Ingredients:
1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)
salt and pepper to taste
1 tbsp black currants
1/4 cup plain breadcrumbs
2 tbsp chopped Italian parsley
1 ounce pancetta, slice into thin strips
2 tbsp finely-grated Parmigiano-Reggiano cheese
For the braising liquid, I used:
3/4 cup white wine
3 cups tomato sauce
2 cups chicken broth
1 bay leaf
enough water to just cover
20 comments:
ugh! will EVER post a recipe that lets us use our dull, fat knives?!
What was the point of rolling and unrolling? Or did you just forget to add the pinenuts?
Hmmm, how about baking this at 325F for a few hours instead?
Nice job and that Phish/joint rolling reference. I laughed more than I should have.
just made beef medallions for the guys at work, as inspired by your post, made delicious mushroom/tomato crema sauce also CHEF JOHN inspired.
keep up the good work!
Can't do it. Flank steak has only one grosser cut to look down upon - skirt steak. Only Californians are... misguided enough to eat this part of a cow.
"Misguided" was the nicest word I could think of.
Still love you like a brother though Chef!
Any other cuts besides beef flank steak this might work with?
Try this technique using a big piece of round steak for easier prep. I stuff mine with chopped green olives, slivered almonds, and a dusting of cinnamon (sounds bad, tastes good). Brown in oil then braise with tomato, onion, garlic, stock, red wine.
Can you dry age flank steak?
Is it just me, or does this recipe SCREAM for Blue Cheese in the filling? I can't butterfly without totally destroying it, but I may give this a try regardless.
Caul fat.
Yes, pretty sure what you're looking for is caul fat.
I will have to try this!
HEY JOHN, WHAT DO YOU THINK ABOUT A CHEESESTEAK ROULADE?!
Flank steak is an awesome piece of meat if prepared and sliced correctly. I no, i don't live out West.
Hey Chef John - are you sure you weren't at a Phish show prior to making this? Just looking for an out on the pine nut incident.
Where in the bajeebus does one find black currants?
Oh, shows how much I know. I actually thought I needed to find fresh currants LoL.
...that moment when you roll everything and tie off all your knots, take a proud photo only to realize you forgot the cheese. :O
I learned a neat trick from a butcher buddy of mine. When slicing (or in this case butterflying) meat before cooking, pop it in the freezer for about a half hour (a little longer for thicker cuts) it firms the meat up a bit and makes cutting easier. Ive butterflied Flank steaks both ways and its definitely easier after a "quick freeze".
I tried and it was amazing! my couple loved it! thanks a lot!
I used to make this years ago, it was an old Brazilian recipe called, "Man Killer" and was made for the long treks by stage coach in Brazil. The recipe called for carrots and hard boiled eggs to be rolled with in and when it was cut it was very pretty. Just found you site and will be making some of the other skirt steak marinades and barbecue's.
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