Flank Steak Roulade


I don't remember exactly why, but for the longest time I've wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

Prep Time:
30 mins
Cook Time:
2 hrs 45 mins
Additional Time:
10 mins
Total Time:
3 hrs 25 mins
4 servings


  • 1 flank steak, trimmed

  • salt and ground black pepper to taste

  • ¼ 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

  • ¾ cup white wine

  • 1 bay leaf

  • water to cover


  1. 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.

  2. 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.

  3. 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.

  4. Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.

  5. Pour tomato sauce, chicken broth, white wine, 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.

  6. Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.

Nutrition Facts (per serving)

344 Calories
17g Fat
18g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 344
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 50mg 17%
Sodium 1158mg 50%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 23g
Vitamin C 16mg 79%
Calcium 80mg 6%
Iron 5mg 27%
Potassium 933mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.