Beef Roulade

Step 1

Butterfly Flank Steak (16 ounce) by laying flat and slicing in half lengthwise with the grain, stopping 1-2 inches before cutting all the way through.

Step 2

Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12x8-inch rectangle. Try to flatten the seam to the same thickness.

Step 3

Season the flattened flank steak with Salt (to taste) and Ground Black Pepper (to taste) and brush generously with Dijon Mustard (2 tablespoon).

Step 4

Cover with Prosciutto (3 slice) slices in an even layer. Arrange Fresh Basil Leaf (in a single layer on top of the prosciutto. Top with an even layer of Provolone Cheese Slice (4).

Step 5

With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.

Step 6

Using butcher string, snugly tie the rolled steak at 1-inch intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.

Step 7

Preheat grill or frying pan to medium-high. Rub or brush prepared rolls on both sides with Oil (1 tablespoon)

Step 8

Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying.

Step 9

Allow to rest 2-3 minutes, then slice and serve.