New The Slap-Up Flank Steak Roulade Experiment

I don’t recall precisely why, but for the longest fourth dimension I’ve wanted to endeavor stuffing too braising a beef flank steak, too this real brociale-like roulade was the result. And spell the exterior was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

Braising a flank steak seems counterintuitive since it’s virtually e'er cooked briefly too served medium-rare, but then is top-sirloin, too I’ve used that cutting for beef roulade before, too it worked fine. Flank steak is also i of the “beefiest” cuts on a cow, too has a decent total of fat, then I felt pretty confident going in.

The alone thing I hadn’t considered was the appearance, too that ended upwards beingness my alone existent complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad illustration of divide ends. As I advert inwards the video, nosotros may endeavor too roll the meat amongst to a greater extent than or less type of protective layer, too yesteryear protective, I hateful fatty.

Other than that, it was a fairly straightforward procedure. Feel costless to materials amongst anything you lot similar (just non besides much), too the same goes for the braising liquid. No thing what you lot determine to simmer this in, i time you’re done, just trim it, too role it every bit a sauce. That agency locomote careful amongst the salt. I generously salted the roulade, then I didn’t ask to heavily flavor the braising liquid every bit well. Best to suit that later.

Anyway, whether you lot role my specific ingredients or not, I promise you lot laissez passer on this technique a endeavor soon. All you lot ask is a flank steak, a sharp, sparse knife, too you’re laid upwards to roll. Enjoy!

Ingredients:

1 trimmed beef flank steak, butterflied, too pounded apartment (please note: you lot must cutting too curl the meat inwards the exact way shown, then the grain is going the correct way for slicing!)

salt too pepper to taste

1 tbsp dark currants

1/4 loving cup plainly breadcrumbs

2 tbsp chopped Italian parsley

1 ounce pancetta, piece into sparse strips

2 tbsp finely-grated Parmigiano-Reggiano cheese

For the braising liquid, I used:

3/4 loving cup white wine

3 cups love apple tree sauce

2 cups chicken broth

1 bay leaf

enough H2O to just cover

Buat lebih berguna, kongsi: