flank steak roulade

Ingredients

• Servings: 4
• 1 flank steak, trimmed
• salt and ground black pepper to taste
• 1/4 cup dry bread crumbs, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon dried currants
• 1 tablespoon pine nuts, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch red pepper flakes, or to taste
• 1 ounce thinly sliced pancetta
• 2 tablespoons grated parmesan-reggiano cheese
• 1 tablespoon olive oil, or as needed
• 3 cups tomato sauce
• 2 cups chicken broth
• 3/4 cup white
• 1 bay leaf
• water to cover

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 25 mins


• butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. open the steak and spread the sides out like an open book. cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. discard the plastic wrap.
• season steak with salt and pepper. scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. spread slices on the steak and sprinkle parmigiano-reggiano cheese and remaining bread crumbs over the top.
• roll up meat firmly, starting at a cut-end, and set seam-side down. use kitchen twine to tie steak at 1-inch intervals. season with salt.
• heat olive oil in a large pot over medium-high heat. cook steak until brown on all sides, 3 to 5 minutes per side.
• pour tomato sauce, chicken broth, white , and bay leaf into the pot; add enough water to just cover the steak. bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. transfer meat to a plate to rest for 10 minutes before slicing across the grain.
• increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. spoon sauce over sliced beef.