RECIPE: Flank Steak Roulade
Whole Beef Flank Steak Stuffed with Swiss Chard, Caramelized Onions and Jura de Montagne Cheese.
- Whole Beef Flank Steak
- Swiss chard, de-stemmed and sliced
2 medium yellow onions, sliced
- 60 g Jura de Montagne cheese, grated (or other Alpine style dry cheese)
- Butter and Olive oil for cooking
- Salt and pepper; season to taste
- Butcher twine for tying
1. Begin by trimming the stems and ribs from the chard and slicing. Wilt the chard in a pan with a little olive oil over medium heat. When the leaves are softened, transfer to a paper towel lined plate to cool. Season to taste with salt.
2. Heat a large skillet over medium heat, and add 1 tbsp olive oil and 1 tbsp butter. When melted, add the onions and cook until softened and golden. Stir frequently, and season to taste with salt and pepper. When the onions are done, transfer to a plate to cool.
3. Meanwhile, butterfly the flank steak for stuffing. Lay the flank steak on a large cutting board with the grain running vertically. Carefully and slowly, run your knife parallel to the grain across the flank, cutting and opening up the meat like a book. Stop before you get to the end, leaving the “spine of the book” attached. The flank will now be half as thick, but twice as large. Here’s an image for reference.
4. Once butterflied, flatten any uneven spots with the heel of your palm. This will help the meat cook more evenly. Lightly season the entire surface of the flank with salt and pepper. Keep in mind the cheese is slightly salty and the ingredients are also seasoned, so go light on the salt. Lay the cooled onions, chard and cheese evenly on the flattened surface, leaving a 1 inch border all the way around. This will make it easier to keep the filling from spilling out when rolling.
5. Now tightly roll the flank into a log, rolling it back up the same direction you cut it. This way the meat is rolled with the grain, and can be tied at 2 inch intervals. Transfer the tied roulade to a roasting tray, lightly rub the outside with olive oil, and season again lightly with salt and pepper to taste. It may seem like a lot of seasoning, and of course do this to your taste, but there’s a lot of meat to season, and there’s nothing worse than a beautiful roast that you put so much effort into, that's underseasoned.
6. Roast at 375°F to an internal temperature of 125°F for a perfect medium rare. Allow the roulade to rest for at least 10 minutes before slicing and serving with your favourite accompaniments.