Italian Herb & Cheese-Stuffed Beef Roulade
Get this Beef Flank Steak recipe stuffed and rolled with classic Italian herbs and beef salami.
Cook Time: 1 hrs 35 mins
Servings: 6
Ingredients: 9
Ingredients
Preparation
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Step 1
Preheat medium nonstick skillet over medium heat until hot; add garlic and shallot. Cook 2 to 3 minutes until translucent. Combine garlic mixture with parsley, basil, oil and sage in food processor bowl; pulse on and off to form roughly chopped paste.
Cooking Tip: You may substitute beef Ribeye Cap for Flank steak.
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Step 2
Place beef Flank Steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2 inch thickness and rectangle approximately 10 by 12 inches. Place steak on cutting board so grain is running side to side. Spread garlic mixture on steak. Arrange salami evenly on garlic mixture. Top salami with provolone, leaving 1-inch border at the far edge. Starting from side closest to you, roll steak tightly to form a log. Wrap tightly with plastic wrap; refrigerate 30 minutes.
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Step 3
Preheat oven to 350°F. Remove roulade from plastic; place on aluminum foil-lined broiler pan coated with cooking spray. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Roast in 350°F oven 1 hour to 70 minutes or until instant read thermometer inserted horizontally into center registers 155°F, turning once. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 minutes before slicing. (Temperature will continue to rise about 10°F to reach 165°F.) Remove string before carving into 6 slices. Season with salt and pepper, as desired.
Nutrition Information
526 Calories
16.5g SAT FAT
44g PROTEIN
3.5 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 ounces: 526 Calories; 328.5 Calories from fat; 36.5g Total Fat (16.5 g Saturated Fat; 0 g Trans Fat; 1.7 g Polyunsaturated Fat; 16 g Monounsaturated Fat;) 144 mg Cholesterol; 1121 mg Sodium; 4 g Total Carbohydrate; 0.2 g Dietary Fiber; 44 g Protein; 315 mg Calcium; 3.5 mg Iron; 506 mg Potassium; 0.4 mg Riboflavin; 9 mg NE Niacin; 0.7 mg Vitamin B6; 4 mcg Vitamin B12; 517 mg Phosphorus; 6.9 mg Zinc; 42.3 mcg Selenium; 140.9 mg Choline.
This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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