Serving Flank Steak Roulade To Feed Visual Appetites

A well-crafted dish can captivate the eyes as much as it can the taste buds. By plating an order with added visual appeal, you’re also creating a memorable moment for your guests. Aside from vibrant garnishes, unique dishware and other presentation techniques, specific dishes have a natural visual appeal, such as the Flank Steak Roulade.

A Flank Steak Roulade (from the french term rouler, meaning “to roll”) is made by thinly slicing a flank steak, layering spices and other ingredients, then rolling, grilling and slicing. The result is a mesmerizing set of spiralized beef that looks as great as it tastes. By crafting a photo-worthy meal, guests may be more likely to tell their friends and come back for more.

Preparing a Flank Steak Italian Roulade

A Flank Steak Roulade requires a simple process that can create an arresting result. Use ingredients to deliver a specific flavor profile—in this example, Italian.

  1. Make a butterfly cut along the grain down the length of the steak.
  2. Open and top with olive oil, garlic, shallots, parsley, sage and basil.
  3. Roll the steak, using butcher’s twine or skewers to secure.
  4. Grill briefly and let sit.
  5. Cut the roll into portions and grill again to a desired temperature.
  6. Plate, layering rolled portions over sautéed portobello mushrooms. Garnish with thyme sprigs.

If prompted for a beverage pairing recommendation, we suggest a merlot, gin martini or a brown ale.

About the Flank Steak

The lean, 2-pound, ¾-inch thick flank steak is often considered a value cut that helps achieve a desirable profit margin, but its rich flavor allows you to incorporate it into a multitude of dishes.

The flank steak is derived from the abdominal muscles, resulting in a very lean and tough, yet flavorful cut. Though effort is needed in initial preparation, the flank steak becomes extraordinarily versatile once ready to incorporate into a recipe.

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