Flank Steak Roulade Recipe

Name: Flank Steak Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 flank steak, trimmed; salt and ground black pepper to taste; 1/4 cup dry bread crumbs, divided; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon dried currants; 1 tablespoon pine nuts, or to taste; 1 pinch cayenne pepper, or to taste; 1 pinch red pepper flakes, or to taste; 1 ounce thinly sliced pancetta; 2 tablespoons grated Parmesan-Reggiano cheese; 1 tablespoon olive oil, or as needed; 3 cups tomato sauce; 2 cups chicken broth; 3/4 cup white wine; 1 bay leaf; water to cover

Servings: persons

1 flank steak, trimmed
salt and ground black pepper to taste
1/4 cup dry bread crumbs, divided
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon dried currants
1 tablespoon pine nuts, or to taste
1 pinch cayenne pepper, or to taste
1 pinch red pepper flakes, or to taste
1 ounce thinly sliced pancetta
2 tablespoons grated Parmesan-Reggiano cheese
1 tablespoon olive oil, or as needed
3 cups tomato sauce
2 cups chicken broth
3/4 cup white wine
1 bay leaf
water to cover

1
Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap.
2
Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top.
3
Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt.
4
Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.
5
Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot; add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain.
6
Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 flank steak, trimmed, salt and ground black pepper to taste, 1/4 cup dry bread crumbs, divided, 2 tablespoons chopped fresh flat-leaf parsley, and more.

Yes, Flank Steak Roulade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flank Steak Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions