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How To make Master Flank Steak Roulade
1 thin piece marinated flank steak -- (about 3/4 pound)
2 cups reserved Stir-Fried Napa Cabbage Slaw
Filling Salt and pepper 1/2 cup plain cream cheese
1/4 cup plain goat cheese
1/4 teaspoon wasabi
(Japanese green
:
horseradish powder) 2 tablespoons minced pickled ginger
1 soft Armenian-style flat bread
INStrUCTIONS: Place meat on a cutting board and top with cabbage mixture. Sprea d evenly and, beginning with one of the long sides, tightly roll up steak. The finished roulade should be 2 to 2 1/2 inches in diameter. Secure with 4 toothpi cks.
Season with salt and pepper and place on hot grill and cook to desired doneness . Watch carefully and turn as needed. Let roulade cool to room temperature, the n wrap well and refrigerate up to 3 days.
When ready to serve, remove from refrigerator.
Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.
Place flat bread on a work surface and spread a very thin, even layer of the ch eese mixture on it. Remove toothpicks from roulade, then place roulade along on e of the long sides of the bread. Roll up the meat in the bread, keeping roll v ery tight. Trim off any excess bread and wrap entire roll tightly in plastic wr ap. Refrigerate 30 minutes.
To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices. Serv e with a green salad.
Serves 4.
PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g satu rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -
By: DAN BOWE, Special to The SF Chronicle
from the Frozen Assets List by SuzyWert@aol.com on Aug 9, 1998.
How To make Master Flank Steak Roulade's Videos
Stuffed Beef Fillet - Chef Rizwan - TVF
Cook with Me: German Roladen
We make this dish once or twice a year and enjoy it very much. It's time intensive and a bit expensive, but worth it. Enjoy!
Ingredients:
4 lbs top round/flank steak sliced by butcher to 1/4 inch thickness
1 white onion sliced thinly
1 package thin sliced bacon
1-2 jars kosher dill sandwich sliced pickles
Dijon Mustard
Salt and Pepper
4-6 cups beef broth
1-2 cups dry red wine
2-3 bay leaves
Worcteshire sauce
1-2 tbsp. corn starch
6-8 tbsp. canola oil
1 stick of butter
Steps:
1. Layout the sliced meat and hammer it to increase thinness and tenderize. Salt and pepper top side. Smear with Dijon mustard, sprinkle with the sliced onion, lay bacon, then pickle slices - roll and secure with toothpicks or twine.
2. Heat oil and butter on medium. Add roladen to the oil and brown on all sides.
3. Reduce heat to low, add broth, red wine and bay leaf. Simmer for 1.5 hours.
4. Remove roladen and bay leaf, add corn starch to thicken and worcteshire sauce to taste (may 3 dashes). Remove the toothpicks from the roladen and once the gravy is thickened pour over the roladen to server.
I serve this with a cabbage salad, Knoedel (potato dumplings), roasted carrots, corn, and red cabbage.
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Gevulde bavette van de Master-Touch
Een bavette gevuld met heerlijkheden zoals spinazie, artisjokken, gorgonzola en pistache nootjes. We maken deze gevulde bavette op een Weber master Touch.
meer inspiratie op weberstore.nl
How to Cook Flank Steak from Field to Plate | Our Secret Flank Steak Roll | The Bearded Butchers
Check out a summary on our blog
You won't even believe what we've cooked up today. Using our very own Bearded Butcher Blend Seasoning, we walk you, literally all the way through Whitefeather Meats in Creston, OH as we prepare our delicious flank steak roll ups.
Already have a flank steak and want to get right to prepping? Then feel free to skip ahead to 6:12 for stuffing the roll or 12:44 to get it out on your grill! Whoops, almost forgot, the bonus homemade aioli recipe is at 21:07.
This makes a great party tray. It looks delicious and tastes the same! This will definitely be one of the best beef flank steak recipes you've ever tried, so be sure to follow along and enjoy it as much as we do!
Please like and subscribe and be sure to comment below ???? about what you'd like us to do next!
Here's the recap of what we put in our flank roll and how we cooked it!
✔️ Feta cheese
✔️ Cover the cheese in Bearded Butcher Blend Seasoning (
✔️ Fresh vegetables (peppers, onions)
✔️ Then just roll it like a burrito and wrap it with butcher's twine (
✔️Maintain a temp of 225-250 for about an hour, then crank the Big Green Egg up to about 400-450 to sear to an internal temperature of about 135 ( trust us, use an instant read thermometer).
✔️Don't forget to make your very own Bearded Butcher Blend aioli! (21:07)
▶️ want to learn more about how to butcher a cow?
???? Here's the plastic cutting board. It's the best thing for minimal cleanup.
???? - All of The Bearded Butcher's cutlery
???? - Don't forget our famous Bearded Butcher Blend seasoning!
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Index:
2:15 - Where does a flank steak come from?
3:41 - How to trim a flank steak
4:19 - How to butterfly a steak to stuff it!
7:26 - Stuff a steak
10:43 - Tie the steak roll to get it ready for the grill
12:44 - Getting the flank on the Big Green Egg using some Rockwood charcoal
21:07 - Homemade aioli, yum.....
22:03 - The taste test
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Rouladen-style Roast Beef
Inspired by Emily Richards @ERiscooking, this stuffed rolled roast is an easy way to take a budget roast like Eye of Round and turn it into something you’d be proud to serve to company. It’s very lean so you may even consider wrapping it in bacon – who doesn’t like bacon after all? Spice up the filling by adding asiago or Parmesan to the mixture, you can also use pesto instead of mustard to give it that extra aromatic flavour.
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