| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 50 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 red bell peppers, stemmed, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- 1 leek, white and light-green parts only, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 2 1/4-to-2 1/2-pound flank steak, trimmed
- 1/2 pound sliced provolone cheese (about 8 slices)
- 3/4 cup breadcrumbs
- 3 teaspoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 3 tablespoons drained horseradish
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
Instructions
- Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.
- Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
- Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
- Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it’s not too tight (you want the crust to stay intact).
- Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 954 |
| Total Fat | 59 g |
| Saturated Fat | 22 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 76 g |
| Cholesterol | 222 mg |
| Sodium | 1120 mg |
Reviews
Made this for first time and it’s a recipe worth mastering. I had a tough time getting the flank pounded to 1/4”. I used the flat side of the meat mallet but wondered if others may have used the tenderizer side. Will try that next time. I also used canned red peppers which gave the intended flavor but would suggest grilling your own for max flavor punch. If you like horseradish, add some to the stuffing. I agree with other comments to double+ the stuffing. About the crust, mine didn’t want to stick. I used fresh bread crumbs, doubled the horsey, after some pressing, packing and a few swear words it stuck pretty well. I have another crusted recipe where the meat is brushed with lightly beaten egg whites. ( I think it is a Martha) The egg acts as a paste for the crust so will give that method a try to get perfect crust. Slice with a very sharp carving knife wiping the blade after each slice will help keep the crust intact. I definitely advise a trial run before whipping up this roll for guests. Presentation is definitely entertaining worthy. And the blend of flavors and texture are perfect.
This was amazing for a holiday dinner. Used canned red peppers to save time. Pounding out the steak is time consuming but totally worth it for a special occasion. Doubled (or possibly tripled?) the amount of herbs and horseradish which led to an incredibly flavorful experience.
Best flank steak EVER
This was very delicious. Ive prepared it twice. The only problem that i had was how to get the crust on the outside to stick, but i think it was a rookie mistake rather than the recipe itself.
Absolutely delicious! The entire family raved about it! After reading the reviews, I used jarred red peppers and extra horseradish. The meat is key. I purchased mine from the local butcher which is local, grass fed meat. I pounded the meat then added olive oil, salt and pepper to marinate before stuffing. After adding all the stuffing I tied the meat before adding the crust. Otherwise, it wouldn’t have stayed closed. Very easy and delicious recipe. It’s already been requested again for the next party!!!
I made this for Christmas dinner. I modified the recipe to serve 12 people. It really wasn’t that difficult, you just have to make sure to tie it off properly and really pound it flat. Most of my family like their meat well done, so I cooked it a little longer and added the horseradish crust when there were 45 minutes left to go, that way the crust didn’t burn and I was able to add more cooking time. It had good flavor, everyone enjoyed it.
There is no way one can fit all those peppers, cheese, etc inside. I pounded the steak very thin but could not fit all the ingredients. At 425 degrees after 45 min of cooking the crust starts to burn and you basically forced to remove it from the oven. That means you cannot make it, at least, medium. The steak was tough….and yes, double the horseradish. Will not be making it again.
I thought this was just okay. The flavor seemed lack-luster… I’m not sure why past comments raved about the crust. It was just bland, and for the work..far from worth it. I will not be making this again, since most of it found its way to the trash. In the future if I make another roulade I may just add Tyler’s prime rib horseradish crust. That crust was delicious, and I believe would have the similar affect on a roll like this.
Easy to make….Did all the prep work in the morning, assembled the steak, tied it up and put in frig until dinner time. ( I used shredded provolone/mozzarella mix as I didn’t have provolone slices on hand While the oven was heating up, I made the topping, added it and popped it into the oven…Cooked it for 55 minutes instead of the 45..I like my meat more med-well. It was very good. Will certainly make it again.
I have made this recipe at least four times already and everyone raves about it. I wouldn’t say it’s easy, there are a lot of steps to this recipe, but worth every bite.