Horseradish-Crusted Steak Roulade (A Holiday Showstopper!)

Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is so impressive, so packed with flavor, and so stunningly beautiful, it will have all your guests in awe? This incredible, from-scratch Horseradish-Crusted Steak Roulade is that perfect recipe. We’re talking an impossibly juicy and tender flank steak, butterflied and rolled around a savory, colorful filling of roasted red peppers, sautéed leeks, and melted provolone, all encased in a zesty, crunchy, and unbelievably flavorful horseradish-herb crust.

This isn’t just another roast recipe; it’s your definitive guide to creating a truly unforgettable holiday feast. While a stuffed roulade may seem like the territory of a professional chef, we’ll break down the entire process into simple, manageable steps. This is a satisfying, soulful, and deeply impressive meal that is destined to become the star of your celebration.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Spiral-Stuffed” Holiday Centerpiece

What makes this Steak Roulade so spectacularly delicious is its incredible depth of flavor and its stunning, spiral presentation when sliced. This recipe is a masterpiece of classic, festive cooking. The star of the show is an economical flank steak, which is pounded thin and transformed into a tender masterpiece. The brilliant technique involves carefully slicing and unrolling the meat into a flat rectangle, a method known as “butterflying.” This creates the perfect canvas for a luxurious, from-scratch stuffing made from sweet roasted red peppers, savory sautéed leeks and garlic, and creamy, melted provolone cheese. The meat is then rolled up, coated in a zesty horseradish and rosemary breadcrumb crust, and roasted to juicy perfection.

Metric	Time / Level
Total Time	2 hours 30 minutes
Active Prep Time	45 minutes
Difficulty Level	Intermediate
Servings	6-8

The Butcher’s & The Baker’s Best: The Essential Ingredients

This iconic dish uses a handful of high-quality ingredients to create its signature rich and savory flavor.

• The Steak (The Star of the Show!):
  • Flank Steak: This is a classic and fantastic choice for a roulade.¹ Its long, pronounced grain and lean texture make it perfect for butterflying, pounding thin, stuffing, and roasting to a tender finish.
  • The Butcher is Your Best Friend!: The most intimidating part of this recipe is preparing the roast. You can make your life incredibly easy by ordering it from your butcher in advance and asking them to “butterfly a 2 1/2-pound flank steak for a roulade.”
• The Savory Stuffing: The secret to the deep, complex, and colorful filling.
  • Roasted Red Peppers: Broiling and peeling the red peppers is a crucial step that removes their tough skin and gives them an incredible, deep, sweet, and smoky flavor.
  • Provolone Cheese: Slices of a mild, creamy provolone are the perfect choice for creating a beautiful, gooey, melted cheese layer in your spiral.
• The Horseradish Crust (The Secret Weapon!):
  • Prepared Horseradish: The zesty, pungent kick of prepared horseradish is the brilliant secret ingredient that cuts through the richness of the beef and cheese, providing a wonderful, bright counterpoint.
  • Fresh Herbs: A classic, fragrant blend of fresh rosemary and parsley gives the crust an incredible, festive aroma.

The Roasting Masterclass: The Secret to a Perfectly Juicy Roulade

This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. The Butterfly Technique: The number one secret to a beautiful, stuffed roast is to “butterfly” or unroll it. This is the key that allows you to get that beautiful, pinwheel spiral of stuffing in every single slice.
2. Pounding it Thin: Gently pounding the butterflied steak to an even, 1/4-inch thickness is a crucial step that not only tenderizes the meat but also creates a larger surface area for your delicious filling.
3. Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 15 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.

Step-by-Step to the Perfect Steak Roulade

This elegant, festive meal is a joy to prepare.

Part 1: The Savory Roasted Pepper & Leek Stuffing

Step 1: First, preheat your broiler. Place your 2 halved red bell peppers, cut-side down, on a foil-lined broiler pan and broil for 8 to 10 minutes, until the skin is charred. Transfer the peppers to a bowl, cover them, and let them steam until they are cool enough to handle. Then, peel off the charred skin.

Step 2: Preheat your oven to 425°F ($218^{\circ}C$). In a large skillet, heat 3 tablespoons of olive oil over a medium heat. Add your finely chopped leek and 2 cloves of minced garlic and cook for about 5 minutes, until soft. Remove the skillet from the heat, stir in your 1 cup of chopped parsley, and season with salt and pepper. Let this mixture cool.

Part 2: The Art of the Roulade

Step 1: Place your butterflied flank steak on a cutting board and gently pound it with a mallet to an even 1/4-inch thickness. Season the inside of the steak generously with salt and pepper.

Step 2: Place your roasted peppers in an even layer over the meat, leaving a 1-inch border all around. Top the peppers with your 8 slices of provolone cheese, and then top that with your cooled leek mixture.

Step 3 (The Fun Part!): Starting from the long side facing you, tightly roll the meat away from you into a cylinder, tucking in the filling as you roll. Use kitchen twine to tie the roast securely in three or four places.

Part 3: The Crispy Crust and Perfect Roast

Step 1: To make the crust, in a medium bowl, mix together your 3/4 cup of breadcrumbs, 3 teaspoons of chopped rosemary, 3 tablespoons of chopped parsley, 3 tablespoons of drained horseradish, and 3 tablespoons of olive oil. Season with salt and pepper.

Step 2: Brush your tied steak roll with a little bit of olive oil and then press the breadcrumb mixture all over the top and the sides of the roll.

Step 3: Place your steak roll on a rack in a roasting pan and roast for about 45 minutes.

Step 4: Start checking the internal temperature. You will know the steak is a perfect medium-rare when your instant-read thermometer inserted into the very center registers $130^{\circ}F$.

Step 5 (The Most Important Step!): Transfer the roast to a cutting board and let it rest for at least 15 minutes before you remove the twine and slice it.

To serve, carve the roast into thick, 1-inch, beautiful, spiral-stuffed slices.

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What to Serve With Your Steak Roulade

This show-stopping steak is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.

• Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
• Classic Sides: A simple roasted asparagus or green beans are wonderful, classic accompaniments.
• The Sauce: This rich and flavorful roast is fantastic on its own, but a simple red wine pan sauce or a creamy horseradish sauce would also be delicious.

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Storage and Make-Ahead Tips

• Make-Ahead: This is the perfect make-ahead holiday meal! You can prepare the stuffing and even fully stuff, roll, and tie the unbaked roast up to 24 hours in advance. Wait to add the breadcrumb crust until just before baking for the best, crispiest result.
• Storage: Store any leftover roast, well-wrapped, in the refrigerator for up to 4 days.

Frequently Asked Questions (FAQs)