Beef Roulades with Walnut Parsley Pesto

Name: Beef Roulades with Walnut Parsley Pesto
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped parsley; 118 milliliters shelled walnuts, about 1 3/4 ounces; 59 milliliters grated parmesan or pecorino cheese; 2 garlic cloves, roughly chopped; 0 teaspoons salt; 59 milliliters extra virgin olive oil; 227 grams thin-cut bacon; 680 grams flank steak; 1 serving Salt and black pepper; 1 serving Lemon wedges to serve

Beef Roulades with Walnut Parsley Pesto might be Walnut Parsley Pesto, Parsley and Walnut Pesto, and Walnut Parsley Pesto are very similar to this recipe.

Instructions

Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.

Ingredients you will need

Olive Oil

Parsley

Walnuts

Cheese

Garlic

Salt

Equipment you will use

Food Processor

Cook the bacon in a large pan — you will be searing the roulade in this later, so it needs to be wide — over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.

Ingredients you will need

Bacon

Wrap

Equipment you will use

Paper Towels

Frying Pan

Pound the meat thin:

Ingredients you will need

Meat

Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap.

Ingredients you will need

Flank Steak

Wrap

Equipment you will use

Plastic Wrap

Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly.

Ingredients you will need

Flank Steak

Meat

Wine

Equipment you will use

Meat Tenderizer

Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don't have a meat mallet, you can skip this step.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Find the grain of the steak: Look at your steak. You will be rolling it up with the grain of the meat facing side to side. You do this because when you slice it later, the beef will be more tender when you cut across the grain.

Ingredients you will need

Grains

Steak

Beef

Meat

Arrange the meat until the grain faces side to side, and if it is not squarish or rectangular, cut it to fit.

Ingredients you will need

Grains

Meat

Sprinkle on some salt and black pepper.

Ingredients you will need

Salt And Pepper

Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat.

Ingredients you will need

Spread

Pesto

Meat

Lay down the bacon across the grain of the beef. Preheat the oven to 350°F.

Ingredients you will need

Bacon

Grains

Beef

Equipment you will use

Oven

Carefully roll the roulade up tightly, as you would a carpet. If you want, cut off any bacon that is extending beyond the steak.

Ingredients you will need

Bacon

Steak

Roll

Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart.

Ingredients you will need

Meat

Sear the tied roulade in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade.

Ingredients you will need

Bacon Drippings

Equipment you will use

Frying Pan

Roast:

Put the roulade in a roasting pan on a rack, seam side down. If you don't have a rack, improvise with celery stalks. Roast this for 20-25 minutes, or until the interior of the meat is 130°F when tested with a meat thermometer.

Ingredients you will need

Celery Rib

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

(Note that the ends of the roulade will be far hotter than the center — so always test the temperature from the center of the roulade.)

Remove the meat from the oven and let it rest for 10 minutes before slicing.

Ingredients you will need

Meat

Equipment you will use

Oven

Slice the roulade so each serving is wrapped in string. You can either let everyone cut their own string at the table, or cut it yourself and secure the roulades with toothpicks if you want.

Equipment you will use

Toothpicks

Serve with lemon wedges to add a little tartness to the dish.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

237milliliters

chopped parsley 118milliliters

shelled walnuts, about 1 3/4 ounces 59milliliters

grated parmesan or pecorino cheese 2

garlic cloves, roughly chopped 0teaspoons

salt 59milliliters

extra virgin olive oil 227grams

thin-cut bacon 680grams

flank steak 1serving

Salt and black pepper 1serving

Lemon wedges to serve

Recommended wine: Dornfelder, Riesling

Rouladen works really well with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Heinz Eifel Shine Dornfelder Sweet Red. Reviewers quite like it with a 3.5 out of 5 star rating and a price of about 12 dollars per bottle.