The beef roulades are easy to prepare. But it's nice for party because of the presentation. The important thing is the sauce to stuff the roulades and of course a tender meat.
Ingredients:
1/2 pound thin-cut bacon
1 1/2 to 1 3/4 pounds flank steak
1 cup chopped parsley
1/2 cup shelled walnuts, about 1 3/4 ounces
1/4 cup grated parmesan or pecorino cheese
2 garlic cloves, roughly chopped
1/4 teaspoon salt
1/4 cup olive oil
Salt and pepper to taste
Lemon wedges to serve
Instructions
Make the pesto first. In a food processor, add the garlic, cheese, parsley, salt and walnuts. Pulse to combine. Then pulse again, adding the olive oil gradually until combined. Set aside.
Heat a large pan over medium low heat. Add the bacon and cook until it’s about half cooked. Do not crisp the bacon otherwise it will break when you try to wrap it inside the roulade.
When the bacon is done, set it aside and place it on paper towels.
Place the flank steak between plastic wrap. Use the flat side of a meat mallet and pound the flank steak until it is 1/2 inch thick (flip the meat from time to time to pound evenly. let, you can skip this step.
When you will be rolling the steak, you will roll it up with the grain of the meat facing side to side. Doing like this, the beef will be more tender when you will cut it. across the grain. Arrange the meat until the grain faces side to side and sprinkle salt and black pepper to taste.
Spread a layer of pesto over the meat, and then lay down the bacon against the grain of the beef. Preheat the oven to 350 F.
Roll everything tightly same as you would roll a carpet. Tie the meat with some strings. Then heat a pan over medium high heat and sear the roulade with the bacon fat. You just want to brown the surface but not cook the inside.
Put in a baking dish, place in the oven and cook for 25 minutes.
Remove from the oven and allow to rest 10 minutes before slicing.
