Nana’s Italian Roulade — The Pounded-and-Rolled Flank Steak

The recipe Sunday was Nana’s Italian roulade. A flank steak pounded thin between plastic wrap, layered with sliced prosciutto, parmesan, fresh basil, breadcrumbs. Rolled tightly into a log, tied with kitchen twine. Seared in a hot Dutch oven on all sides. Braised in tomato sauce for two hours until tender. Sliced into pinwheel rounds.

The math: a flank steak $7.99, prosciutto $3.99, parmesan, breadcrumbs, basil, tomato sauce. Total: about $11.40 for three meals.

The recipe is below. The trick is the kitchen twine and the slow braise.

Nana’s Italian Roulade

Prep Time: 30 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 45 min | Servings: 8

Ingredients

• 2 lbs flank steak or thin-cut beef round, pounded to 1/4-inch thickness
• 1/2 lb Italian sausage, casings removed
• 1/2 cup breadcrumbs, plain
• 1/3 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 hard-boiled eggs, peeled and halved lengthwise
• 4 oz thinly sliced prosciutto or deli ham
• 1/2 cup roasted red peppers, drained and patted dry
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, diced
• Kitchen twine for tying

Instructions

1. Make the filling. In a bowl, combine Italian sausage, breadcrumbs, Parmesan, garlic, parsley, oregano, and red pepper flakes. Mix until evenly combined.
2. Prepare the meat. Lay the pounded steak flat on a clean work surface. Season generously with salt and black pepper.
3. Layer the roulade. Spread the sausage filling evenly over the surface of the meat, leaving a 1-inch border at the edges. Layer the prosciutto over the filling, then the roasted red peppers. Arrange the hard-boiled egg halves end-to-end down the center of the meat.
4. Roll and tie. Starting from one long side, roll the meat tightly around the filling, enclosing the eggs in the center. Tie the roll at 2-inch intervals with kitchen twine to hold its shape. Tuck in any loose ends.
5. Sear the roll. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roulade on all sides until deep golden brown, about 8–10 minutes total. Transfer to a plate.
6. Build the sauce. In the same pot, sauté the diced onion over medium heat until softened, about 5 minutes. Add red wine and scrape up any browned bits from the bottom. Stir in the crushed tomatoes and bring to a simmer.
7. Braise. Return the roulade to the pot, nestling it into the sauce. Cover and cook in a 325°F oven for 1 hour to 1 hour 15 minutes, until the meat is tender and cooked through.
8. Rest and slice. Transfer the roulade to a cutting board and let rest 10 minutes. Remove twine, then slice into 1-inch rounds. Arrange on a platter and spoon the braising sauce generously over the top.

Nutrition (per serving)

Calories: 420 | Protein: 38g | Fat: 22g | Carbs: 12g | Fiber: 2g | Sodium: 740mg