Horseradish-Crusted Steak Roulade

Name: Horseradish-Crusted Steak Roulade
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: German, European
Ingredients: 177 milliliters breadcrumbs; 1 kilograms flank steak, trimmed; 237 milliliters chopped fresh parsley; 3 Tbsps chopped fresh parsley; 3 teaspoons chopped fresh rosemary; 2 cloves garlic, minced; 3 Tbsps drained horseradish; 4 servings Kosher salt and freshly ground pepper; 1 leek, white and light-green parts only, finely chopped; 3 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil, plus more for brushing; 227 grams sliced provolone cheese (about 8 slices); 2 red bell peppers, stemmed, halved lengthwise and seeded

Horseradish-Crusted Steak Roulade might be just the European recipe you are searching for. One serving contains 860 calories, 74g of protein, and 50g of fat. This recipe serves 4. This recipe covers 51% of your daily requirements of vitamins and minerals. It works well as a main course. It can be enjoyed any time, but it is especially good for valentin day. If you have kosher salt and pepper, rosemary, horseradish, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes.

Ingredients you will need

Stuffing

Peppers

Steak

Equipment you will use

Broiler Pan

Broiler

Aluminum Foil

Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.

Ingredients you will need

Peppers

Equipment you will use

Knife

Bowl

Preheat the oven to 425 degrees.

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Oven

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the leek and garlic and cook until soft, about 5 minutes.

Ingredients you will need

Garlic

Leek

Remove from the heat, add the parsley and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Let cool.

Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Lay out on a cutting board with the long side facing you and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Cutting Board

Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture.

Ingredients you will need

Peppers

Cheese

Leek

Meat

Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Ingredients you will need

Meat

Roll

Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened.

Ingredients you will need

Breadcrumbs

Horseradish

Olive Oil

Rosemary

Parsley

Pepper

Salt

Equipment you will use

Bowl

Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).

Ingredients you will need

Breadcrumbs

Olive Oil

Crust

Steak

Roll

Equipment you will use

Kitchen Twine

Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes.

Ingredients you will need

Crust

Steak

Roll

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

Ingredients you will need

Roll

Equipment you will use

Cutting Board

Kitchen Twine

Photographs by Con Poulos

Equipment

Ingredients

Servings:

177milliliters

breadcrumbs 1kilograms

flank steak, trimmed 237milliliters

chopped fresh parsley 3Tbsps

chopped fresh parsley 3teaspoons

chopped fresh rosemary 2cloves

garlic, minced 3Tbsps

drained horseradish 4servings

Kosher salt and freshly ground pepper 1

leek, white and light-green parts only, finely chopped 3Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil, plus more for brushing 227grams

sliced provolone cheese (about 8 slices)2

red bell peppers, stemmed, halved lengthwise and seeded

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.