This classic beef roulade makes a dramatic presentation.
But it is doable.
You’ll need a long, sharp knife and a steady hand.
Elise Bauer
Then, open it like a book!
you might do this several hours in advance before cooking.
The rolled steak takes only about 30 minutes or so to cook in the oven.
Elise Bauer
To serve, the steak is cut into rounds for a festive presentation.
A version of this recipe has been floating around the Internet for years.
We found it in a magazine maybe 15 or 20 years ago and photocopied a clipping.
Elise Bauer
The likely source is a recipe for Italian Party Flank Steak that appeared in Parade Magazine in the 1990s.
(Thank you to all of our commenters who also clipped the recipe and remembered the source!)
Prepping Stuffed Flank Steak in Advance
Marinate the meat up to eight hours in advance.
Elise Bauer
Cover and refrigerate the assembled steak overnight.
(In other words, the short edge of the steak is facing you.)
Place your hand on top of the meat.
Elise Bauer
The butterfly hinge should be in the same direction as the grain of the meat.
launch the flaps of the steak.
Coat the flank steak with the marinade, making sure to coat the inside of the steak as well.
Elise Bauer
Let marinate for 2 hours.
(Note: There’s no need to refrigerate during cool weather.
During hot weather, though, refrigerate for 1 hour.
Elise Bauer
Then, let marinate at room temperature for the last hour.)
Set the broiler to high and preheat.
Cut the bell peppers in half and remove the stems and seed pods.
Elise Bauer
Broil the halved red bell peppers until the peels are blackened.
Remove from the oven, place in a bowl, and cover with a plate.
After about 5 minutes, remove and discard the blackened peel.
Set the oven to 350F.
Remove the steak from the marinade, reserving the leftover marinade.
Sprinkle with Parmesan cheese and black pepper.
Starting with one of the long ends, roll the meat up like a jelly roll.
The grain of the steak should spin up the length of roll.
Tie in 2- to 3-inch intervals with kitchen string.
Place in a shallow baking dish and spread any remaining marinade over the top.
Bake at 350F for 30 minutes.
For medium-rare, cook to internal temperature of 130F to 135F.
Remove from the oven, tent with some foil, and let rest 15 minutes before cutting.
Cut into 1/2-inch to 1-inch-thick slices.
Serve, arranged on a platter, garnished with watercress or baby arugula.
