In this video, you’ll see how to make flank steak roulade. Discover the simple techniques for trimming, butterflying, pounding, stuffing, rolling, tying, and braising your steak. Chef John’s stuffing features currants, bread crumbs, pancetta, pine nuts, Parmesan, Italian parsley, red chile flakes, and cayenne. But this video is really about the technique. So feel free to stuff your butterflied flank steak with whatever you like. Chef John braises his roulade in white wine, tomato sauce, chicken broth, and a little water. Watch the video, then get the recipe for Chef John’s Flank Steak Roulade. The rolled steak emerges from the braising pot super-tender, wonderfully tasty, and with perfect melt-in-the-mouth texture.