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  2. Italian Herb & Cheese-Stuffed Beef Roulade

Italian Herb & Cheese-Stuffed Beef Roulade

Get this Beef Flank Steak recipe stuffed and rolled with classic Italian herbs and beef salami.

Cook Mode

Ingredients:

  • 1 beef Flank Steak (about1-1/2 pounds)
  • 2 tablespoons minced garlic
  • 1 small shallot, minced
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons minced fresh basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh sage leaves
  • 15 2-inch slices beef salami prosciutto
  • 8 slices provolone cheese

Cooking:

  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.
    2. Cook's Tip: You may substitute beef Ribeye Cap for Flank steak.
  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.
  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

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!