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 flavour profile—in this example, Italian.
- Make a butterfly cut along the grain down the length of the steak.
- Open and top with olive oil, garlic, shallots, parsley, sage and basil.
- Roll the steak, using butcher’s twine or skewers to secure.
- Grill briefly and let sit.
- Cut the roll into portions and grill again to a desired temperature.
- 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 ﬂavour 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 ﬂavourful cut. Though effort is needed in initial preparation, the ﬂank steak becomes extraordinarily versatile once ready to incorporate into a recipe.