Name: Italian Herb & Cheese-Stuffed Beef Roulade
Prep time: 25
Cook time: 70
Total time: 1 h 35 min
Yield: 6
Cuisine: American
Ingredients: Flank Steak; garlic; shallots; fresh parsley; fresh basil; olive oil; fresh sage; prosciutto; provolone cheese

Preparation

Step 1

Preheat medium nonstick skillet over medium heat until hot; add garlic and shallot. Cook 2 to 3 minutes until translucent. Combine garlic mixture with parsley, basil, oil and sage in food processor bowl; pulse on and off to form roughly chopped paste.

Cooking Tip: You may substitute beef Ribeye Cap for Flank steak.
Step 2

Place beef Flank Steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2 inch thickness and rectangle approximately 10 by 12 inches. Place steak on cutting board so grain is running side to side. Spread garlic mixture on steak. Arrange salami evenly on garlic mixture. Top salami with provolone, leaving 1-inch border at the far edge. Starting from side closest to you, roll steak tightly to form a log. Wrap tightly with plastic wrap; refrigerate 30 minutes.
Step 3

Preheat oven to 350°F. Remove roulade from plastic; place on aluminum foil-lined broiler pan coated with cooking spray. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Roast in 350°F oven 1 hour to 70 minutes or until instant read thermometer inserted horizontally into center registers 155°F, turning once. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 minutes before slicing. (Temperature will continue to rise about 10°F to reach 165°F.) Remove string before carving into 6 slices. Season with salt and pepper, as desired.

Nutrition Information

Nutrition information per serving, 3 ounces: 526 Calories; 328.5 Calories from fat; 36.5g Total Fat (16.5 g Saturated Fat; 0 g Trans Fat; 1.7 g Polyunsaturated Fat; 16 g Monounsaturated Fat;) 144 mg Cholesterol; 1121 mg Sodium; 4 g Total Carbohydrate; 0.2 g Dietary Fiber; 44 g Protein; 315 mg Calcium; 3.5 mg Iron; 506 mg Potassium; 0.4 mg Riboflavin; 9 mg NE Niacin; 0.7 mg Vitamin B₆; 4 mcg Vitamin B₁₂; 517 mg Phosphorus; 6.9 mg Zinc; 42.3 mcg Selenium; 140.9 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.

1 HRS 35 MINS

6

9

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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1 HRS 35 MINS

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Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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