Beef Roulades with Walnut Parsley Pesto | YumAndJoy

Beef Roulades with Walnut Parsley Pesto

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

Beef Roulades with Walnut Parsley Pesto


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  • Author: Mari
  • 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

Units Scale

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

  1. Preheat the oven to 375°F (190°C).
  2. Make the Pesto: In a food processor, blend parsley, walnuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper until smooth. Set aside.
  3. Prepare the Steak: Lay the flank steak flat and season with salt, black pepper, garlic powder, and smoked paprika.
  4. Stuff the Roulade: Spread the walnut parsley pesto evenly over the beef, leaving a 1-inch border around the edges.
  5. Roll & Tie: Carefully roll the steak into a tight log and secure with butcher’s twine at 1-inch intervals.
  6. 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.
  7. 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.
  8. Rest & Slice: Remove from the oven, cover with foil, and let rest for 10 minutes before slicing into rounds.
  9. 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
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