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
- 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
