Q1: What is the absolute, number one secret to a tender, not tough, flank steak roulade?

The two most important secrets are to pound it to an even, thin consistency and to not overcook it. Pounding the meat tenderizes it and ensures it cooks evenly. Using an instant-read thermometer is the only way to guarantee a perfect medium-rare.

Q2: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked roulade a day in advance. Then, when you are ready for your dinner, you can simply add the crust and pop it in the oven to bake.

Q3: Is a meat thermometer really necessary?

Yes, absolutely! Flank steak is a lean cut that can go from perfectly juicy to tough and overcooked in just a few minutes. A thermometer is the only truly foolproof way to ensure it is cooked to your desired, perfect temperature.

Q4: Can I make this with a different cut of beef?

Yes! Other fantastic, and often more economical, choices for a beef roulade include top round, bottom round, or a sirloin flap steak. The key is to choose a lean cut that you can butterfly and pound thin.

Q.5: What is the best way to roll the roulade tightly?

The secret is to use your fingers to tuck in the filling as you roll, almost like you are rolling a burrito or a sushi roll. This is the key that will give you a beautiful, tight spiral with no gaps.

Horseradish-Crusted Steak Roulade (A Holiday Showstopper!)

An elegant and savory recipe for a Horseradish-Crusted Steak Roulade, a perfect showstopper for a holiday dinner. This dish features a flank steak that is pounded thin and filled with layers of roasted red peppers, sliced provolone cheese, and a flavorful mixture of sautéed leeks and parsley. The steak is then rolled into a tight cylinder, coated in a zesty crust of breadcrumbs, fresh herbs, and horseradish, and roasted until a perfect medium-rare. The finished roulade presents a beautiful spiral when sliced.

Author: Evelyn
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 50 minutes (includes resting time)
Yield: 6-8 servings
Category: Main Course
Method: Roasting, Stuffing, Rolling
Cuisine: American

Ingredients

For the Steak and Filling:
1 (2.25 to 2.5-pound) flank steak, trimmed
2 red bell peppers
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
1/2 pound sliced provolone cheese (about 8 slices)
Kosher salt and freshly ground pepper
For the Crust:
3/4 cup breadcrumbs
3 teaspoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 tablespoons drained prepared horseradish
3 tablespoons extra-virgin olive oil, plus more for brushing

Instructions

Prepare the Filling: Preheat the broiler. Place the pepper halves cut-side down on a foil-lined pan and broil for 8-10 minutes, until the skin is charred. Transfer them to a bowl, cover, and let them cool. Peel the peppers.
Preheat the oven to 425°F. Heat olive oil in a large skillet over medium heat. Add the leek and garlic and cook for about 5 minutes, until soft. Remove from the heat, stir in the parsley, and season with salt and pepper. Let it cool.
Prepare the Roulade: Gently pound the flank steak with a meat mallet to an even thickness of about 1/4 inch. Season the meat with salt and pepper.
Arrange the roasted peppers evenly over the steak, leaving a 1-inch border. Top with the provolone cheese slices, then the cooled leek mixture.
Roll the meat away from you into a tight cylinder, tucking in the filling.
Make the Crust and Roast: In a medium bowl, mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, and 1/2 teaspoon of salt.
Brush the outside of the steak roll with olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with kitchen twine in three or four places.
Place the steak roll on a rack in a roasting pan and roast for about 45 minutes, until the crust is golden and an instant-read thermometer inserted into the center registers 130°F for medium-rare.
Transfer the roulade to a cutting board and let it rest for 15 minutes before slicing and serving.

Notes

This is a showstopper main course that is perfect for a special occasion like Christmas dinner.
Pounding the flank steak to an even thickness is a key step that helps it to cook evenly and makes it easier to roll.
Resting the roast for a full 15 minutes before carving is crucial for the juices to redistribute, ensuring the meat is moist and tender when sliced.
The layers of roasted pepper, cheese, and herbed leeks create a beautiful spiral when the finished roulade is sliced.

Find it online: https://cookupjoy.com/horseradish-crusted-steak-roulade/