Remove flank steak from marinade; add
a favorite rub. Sear both sides. Lay flat on
Trim closed end ½-inch. Score meat down
center halfway through cut; slice backwards
toward each edge, opening up on both sides.
Press your favorite stuffing into base piece,
not flaps (it makes for a tighter roll).
Roll lengthwise; pull roll toward you for
Tie tight enough to hold but avoid indentations.
Wrap in plastic film then wrap in foil, seam-side up. Bake at 325°F to preferred doneness.
Remove; let stand for 20 minutes.
Slice ¼-inch for serving. Serves six, with two
slices per serving.
1 flank steak
1 quart sauce
Blender or food processor
Green chili and Bing cherry stuffing
1 quart dried bread or large croutons
½ cup green chili, chopped
1 cup sundried Bing cherries, soaked;
½ cup carrot, small diced
½ cup onion, small diced
½ cup celery, small diced
¾ cup beef stock
Combine bread, green chili, Bing cherries,
carrot, onion, and celery in bowl. Slowly
add beef stock while tossing to ensure
bread cubes do not soak through. If stuffing
seems dry, add cherry water to desired
consistency. Season to taste.
Bing cherry-roasted pinon demi-glace
1 quart demi-glace
¾ cup roasted pinons (pine nuts)
1 cup Bing cherries, blended, strained
Combine demi-glace, pinons and Bing
cherries in large saucepot. Simmer to
reduce to desired thickness. If over reduce,
add cherry water. Season to taste.
Marinade flank steak six hours, if possible.
When cutting flank steak for roulade,
it is better to cut from center of meat
outwards, rather than slicing from one
side to the other.
Seam-side up prevents juices from
escaping. Juices can then be used in sauce.
If desired with this recipe, add a hint of
mint to marinade.
Flank steak roulade filled with
green chili and Bing cherry stuffing,
topped with Bing cherry-roasted
pinon demi-glace reduction.