Tender beef roulades stuffed with a vibrant walnut parsley pesto, then seared to perfection—this elegant and flavorful dish is a showstopper for Father’s Day. The rich, herbaceous filling perfectly complements the juicy flank steak, making it a meal that’s as impressive as it is delicious.
Why You’ll Love This Recipe
- Elevated Yet Simple – Looks gourmet but is easy to prepare.
- Rich & Herbaceous Flavor – The walnut parsley pesto adds depth and freshness.
- Perfectly Tender Steak – Flank steak is pounded thin for a tender, juicy bite.
- Versatile Serving Options – Pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
- Great for Special Occasions – A standout dish for Father’s Day or a fancy dinner night.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef Roulades:
- 1 ½ lbs flank steak, butterflied and pounded thin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Butcher’s twine for tying
For the Walnut Parsley Pesto:
- ½ cup fresh parsley, chopped
- ¼ cup walnuts, toasted
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Make the Walnut Parsley Pesto
- In a food processor, blend parsley, walnuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper until smooth. Set aside.
3. Prepare the Beef
- Lay the flank steak flat on a cutting board.
- Season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Spread the walnut parsley pesto evenly over the steak, leaving a 1-inch border around the edges.
4. Roll & Tie the Roulade
- Carefully roll the steak into a tight log, starting from the shorter side.
- Secure the roll with butcher’s twine at 1-inch intervals to hold its shape.
5. Sear the Roulade
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the roulade for 2-3 minutes per side until browned on all sides.
6. Roast the Roulade
- Transfer the skillet to the preheated oven.
- Roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Rest & Serve
- Remove from the oven and cover with foil. Let rest for 10 minutes to allow juices to redistribute.
- Slice into rounds, serve with extra pesto, and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: 480 kcal per serving
Variations
- Stuffing Additions – Add sautéed mushrooms, sun-dried tomatoes, or spinach for extra flavor.
- Spicy Kick – Mix red pepper flakes into the pesto for heat.
- Dairy-Free Version – Use nutritional yeast instead of Parmesan.
- Alternative Cuts – Try sirloin or skirt steak if flank steak isn’t available.
- Grilled Version – Instead of roasting, grill over medium heat for 15-20 minutes, turning occasionally.
Storage/Reheating
- Refrigeration: Store leftover roulades in an airtight container for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw before reheating.
- Reheating:
- Oven: Reheat at 300°F (150°C) for 10 minutes.
- Stovetop: Sear slices in a pan over low heat until warmed through.
FAQs
Can I prepare the roulades ahead of time?
Yes! Assemble and tie the roulades up to 24 hours in advance, then refrigerate until ready to cook.
What if I don’t have a food processor for the pesto?
You can finely chop the ingredients by hand and mix with olive oil.
Can I use store-bought pesto?
Yes, but homemade walnut parsley pesto adds a fresher, richer taste.
How do I know when the beef is done?
Use a meat thermometer:
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- 150°F (65°C) for medium-well
What’s the best way to slice the roulades?
Use a sharp knife and cut against the grain for the most tender slices.
Can I cook this in a slow cooker?
Yes! Sear first, then cook on low for 4-5 hours in a slow cooker with beef broth.
What should I serve with beef roulades?
Pair with mashed potatoes, roasted vegetables, risotto, or a fresh salad.
Do I have to use butcher’s twine?
Yes, it helps hold the shape together, but toothpicks can work in a pinch.
Can I use pine nuts instead of walnuts?
Yes! Pine nuts, almonds, or pecans make great substitutes.
How can I make the beef more tender?
Marinate the steak for 30 minutes in olive oil and lemon juice before stuffing.
Conclusion
These Beef Roulades with Walnut Parsley Pesto are a stunning and flavorful dish, perfect for Father’s Day or any special occasion. With juicy, tender beef wrapped around a vibrant pesto filling, this meal delivers both elegance and rich, savory flavors. Serve with your favorite sides and impress your guests with this delicious, restaurant-quality dish!
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Beef Roulades with Walnut Parsley Pesto
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Tender beef roulades stuffed with a vibrant walnut parsley pesto, seared to perfection—an elegant and flavorful dish perfect for Father’s Day!
Ingredients
For the Beef Roulades:
- 1 1/2 lbs flank steak, butterflied and pounded thin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Butcher’s twine for tying
For the Walnut Parsley Pesto:
- 1/2 cup fresh parsley, chopped
- 1/4 cup walnuts, toasted
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Make the Pesto: In a food processor, blend parsley, walnuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper until smooth. Set aside.
- Prepare the Steak: Lay the flank steak flat and season with salt, black pepper, garlic powder, and smoked paprika.
- Stuff the Roulade: Spread the walnut parsley pesto evenly over the beef, leaving a 1-inch border around the edges.
- Roll & Tie: Carefully roll the steak into a tight log and secure with butcher’s twine at 1-inch intervals.
- Sear the Roulade: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the roulade for 2-3 minutes per side until browned.
- Roast: Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest & Slice: Remove from the oven, cover with foil, and let rest for 10 minutes before slicing into rounds.
- Serve: Drizzle with extra pesto and enjoy!
Notes
- Substitute pine nuts or almonds for walnuts in the pesto.
- Letting the roulade rest before slicing ensures juicy, tender meat.
- Serve with roasted potatoes or grilled vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Roasting
- Cuisine: Italian-Inspired, Steakhouse
