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How To make Master Flank Steak Roulade
1 thin piece marinated flank steak -- (about 3/4 pound)
2 cups reserved Stir-Fried Napa Cabbage Slaw
Filling Salt and pepper 1/2 cup plain cream cheese
1/4 cup plain goat cheese
1/4 teaspoon wasabi
(Japanese green
:
horseradish powder) 2 tablespoons minced pickled ginger
1 soft Armenian-style flat bread
INStrUCTIONS: Place meat on a cutting board and top with cabbage mixture. Sprea d evenly and, beginning with one of the long sides, tightly roll up steak. The finished roulade should be 2 to 2 1/2 inches in diameter. Secure with 4 toothpi cks.
Season with salt and pepper and place on hot grill and cook to desired doneness . Watch carefully and turn as needed. Let roulade cool to room temperature, the n wrap well and refrigerate up to 3 days.
When ready to serve, remove from refrigerator.
Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.
Place flat bread on a work surface and spread a very thin, even layer of the ch eese mixture on it. Remove toothpicks from roulade, then place roulade along on e of the long sides of the bread. Roll up the meat in the bread, keeping roll v ery tight. Trim off any excess bread and wrap entire roll tightly in plastic wr ap. Refrigerate 30 minutes.
To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices. Serv e with a green salad.
Serves 4.
PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g satu rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -
By: DAN BOWE, Special to The SF Chronicle
from the Frozen Assets List by SuzyWert@aol.com on Aug 9, 1998.
How To make Master Flank Steak Roulade's Videos
How to butterfly a flank steak for a stuffed flank steak.
Follow these easy instructions on how to cut a flank steak to be filled and rolled.
Chef Lethal Cooks! Cheese & Spinach Stuffed Steak Roulade! Livestream #19
Another delicious weeknight meal where I flatten out a flank steak, rub it down with some balsamic and mustard, throw in some soft goat's milk cheese, top with spinach and then roll the whole thing up! Served alongside some really easy balsamic-roasted veggies!
-- Watch live at
BBQ VIDEO RECIPE | Stuffed Bavette Roulade (live summer videoshoot)
BEHIND THE SCENES @ SUMMER BARBECUE | Stuffed Bavette Roulade
You can't ignore it, bavette is a favorite tender meat for the barbecuer and your guests. It melts on your tongue, has a nice texture and goes ideally with herbs and fillings, and it is easy to prepare on the barbecue.
During our summer film shoot, our two guest barbecuers made this summery stuffed bavette with spinach, Parma ham and pine nuts on top of our Landrover (how cool). We all attacked afterwards, because this dish looks colorful and it is really super tasty. Make sure!
Full detailed recipe with 'how to' pictures and all ingredients on our blog:
Quick recipe steps:
1. Butterfly the bavette & toast the pine nuts.
2. First sprinkle salt and pepper on the bavette, then put on the Parma ham, then the pesto and finally the baby spinach, pine nuts and the Parmesan cheese. Generously apply the Texan Steakhouse Rub all around.
3. Roll the bavette into a roulade, tie it with butcher’s twine. You do this by first tying a rope in width at the beginning and end, then a rope over the length and then again in the width of the roulade.
4. Preparing and low & slow indirect barbecue
5. Put the wood chunks in a bowl with water, they must be wet so that they give off smoke longer.
6. To prepare the barbecue, fill the kamado with charcoal and light it with our firestarters. As soon as the coals turn white, close the lid of the barbecue.
7. Try to keep the barbecue with the vents at a constant temperature of 105 °C. Once the temperature has reached 105 °C for 15 consecutive minutes without touching the vents, you know you have the constant temperature right.
8. Now throw the wood chunks over the coals. An alternative are our easily spreadable Fire Herbs. Try for yourself what you like better.
9. Place the bavette on the barbecue and close the lid.
10. The goal is to reach a core temperature of 55°C which makes your meat medium rare. You can use a core temperature meter for this.
10. Depending on the thickness of your meat, it will take about one to two hours to reach the core temperature.
11. Cut into nice slices and serve this super tender colorful dish immediately.
Enjoy!
Used products:
- Texan Steakhouse Rub BBQ rub:
- Sea Salt Grinder:
- Fire Starters:
- Hickory Smoke Chunks:
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Gevulde bavette van de Master-Touch
Een bavette gevuld met heerlijkheden zoals spinazie, artisjokken, gorgonzola en pistache nootjes. We maken deze gevulde bavette op een Weber master Touch.
meer inspiratie op weberstore.nl
How To Make A Beef Roulade
FULL RECIPE BELOW
Don't let a beef roulade intimidate you-they're fairly simple to throw together! Learn how to make it in this video tutorial!
BEEF ROULADE RECIPE:
Ingredients
1 1/2 to 2 pounds of flank steak
8 oz prosciutto ham
10 oz roasted red peppers
3 oz sundried tomato pesto
4 oz sautéed onions
2 oz Parmesan cheese
¼ cup olive oil
Salt & Pepper to taste
Preparation
1. Place a piece of heavy duty plastic wrap on a large work surface. Place flank steak on it. Cover with another piece of plastic wrap and pound the flank steak until is 1/4 inch thick using a meat mallet.
2. Keep in mind: you will be rolling the meat with the grain of the meat, you do this because when you slice it later, the beef will be more tender when you cut across the grain.
3. Spread the pesto sauce; then add the rest of the ingredients. Leave about ½ inch free on all sides of the meat. Carefully roll the roulade up tight, then tie it with butcher’s twine.
4. In a heavy skillet, add the oil and sear the roulade on all sides. Place the roulade in a baking tray with the seam side down. Roast until the internal temperature reaches 130˚F (The internal temperature will rise with the carry over heat).
5. Allow the roulade to rest for a few minutes before slicing.
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Beef flank steak pinwheels, #the_butcher05 #food #creative #tasty #skills
Recipe
1.5LB empty beef or flank steak
Salt and black pepper to taste
Oregano
Garlic, onion and oil mixed all together
grated cheese
mozzarella cheese
Ham
Spinach
Goya sauce
dressing
cooking time
30 minutes at 350 Fahrenheit for a medium term and that's it you can accompany it with rice and beans and tostones.
You can also accompany it with a Moor of black beans.