I don’t think just why, but for the longest fourth dimension I’ve wanted to effort stuffing in addition to braising a beef flank steak, in addition to this real brociale-like roulade was the result. And spell the exterior was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.
Braising a flank steak seems counterintuitive since it’s well-nigh ever cooked briefly in addition to served medium-rare, but then is top-sirloin, in addition to I’ve used that cutting for beef roulade before, in addition to it worked fine. Flank steak is also i of the “beefiest” cuts on a cow, in addition to has a decent total of fat, then I felt pretty confident going in.
The entirely thing I hadn’t considered was the appearance, in addition to that ended upwards existence my entirely existent complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad representative of separate ends. As I cite inwards the video, nosotros may effort in addition to twine the meat alongside or then type of protective layer, in addition to past times protective, I hateful fatty.
Other than that, it was a fairly straightforward procedure. Feel costless to materials alongside anything you lot similar (just non also much), in addition to the same goes for the braising liquid. No thing what you lot attain upwards one's hear to simmer this in, i time you’re done, just trim down it, in addition to role it equally a sauce. That way endure careful alongside the salt. I generously salted the roulade, then I didn’t ask to heavily flavor the braising liquid equally well. Best to adapt that later.
Anyway, whether you lot role my specific ingredients or not, I promise you lot hand this technique a effort soon. All you lot ask is a flank steak, a sharp, sparse knife, in addition to you’re gear upwards to roll. Enjoy!
1 trimmed beef flank steak, butterflied, in addition to pounded apartment (please note: you lot must cutting in addition to ringlet the meat inwards the exact way shown, then the grain is going the correct way for slicing!)
salt in addition to pepper to taste
1 tbsp dark currants
1/4 loving cup apparently breadcrumbs
2 tbsp chopped Italian parsley
1 ounce pancetta, piece into sparse strips
2 tbsp finely-grated Parmigiano-Reggiano cheese
For the braising liquid, I used:
3/4 loving cup white wine
3 cups tomato plant sauce
2 cups chicken broth
1 bay leaf
enough H2O to just cover