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Flank Steak Roulade, 2 fillings.


While grocery shopping I saw the flank steak was on sale. On the spot, I tried to find a way to make it so it would be a little different than a normal piece of marinated meat.
I have a pot of fresh basil at home, some pine nuts and some olive oil: perfect for homemade pesto.
I also have some cheese and a jar of sundried tomatoes .......
While the wheels were turning, I grabbed a pack of 2 steaks.


Arriving home, I decided to prepare them, so they would be ready for dinner after spending some time in the smoker.

Ingredients for filling : 

   . 1/ Pesto filling:
  • 1 cup Basil leaves
  • 1/2 cup pine nuts
  • 1/4 cup grated parmesan or pecorino cheese
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
    .2/ Sun-Dried Tomatoes filling :
  • 1 cup Sun-Dried tomatoes
  • 3 slices of Provolone cheese
  • Flank steak roulade:
  • thin-cut bacon
  • pound flank steak
  • Salt and black pepper

Don't overlook the tenderization of the meat, it's very important to thin it with either a tenderizer or any heavy piece of kitchen equipment you have on hand.


How to :


1 : Pound the meat :
Place heavy-duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap.
Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly.

2 : Make the pesto :
In a food processor add all the ingredients and run the blade until well combined. Adjust the seasoning to taste. The pesto will look like a green paste, set aside.






3 : Prepare the pesto roulade :
On the seasoned steak lay down a layer of bacon, and spread the pesto on top.





3 : Prepare the sun-dried tomatoes roulade :

On the seasoned steak lay down the Provolone cheese, and spread the sun-dried tomatoes on top.



4 : Roll the steaks :
Carefully roll the steaks and use either rope or toothpicks to hold them closed.






You can either bake them in the oven at 350 Fahrenheit, or smoke them.
I preheated the smoker at 225 and placed the rolled steaks directly on the grate. I left them in for about 2 hours and increased the temperature to 350 for another 15 minutes.



Carefully slice the roulades, and enjoy with a side of your choice.
I made some basmati rice, with carrots and sweet potatoes, and some sweet onions.










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