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My easy Stuffed Flank Steak recipe perfectly combines fresh herbs, garlic, and seasonings all rolled into a tender cut of flank steak! This is an elegant steak dinner that comes together simply. All you have to do is roll the meat, marinate, and grill, and you have a beautiful dinner everyone will love!
Jump to:
- Best Beef Roulade Recipe
- Stuffed Flank Steak FAQs
- Stuffed Steak Ingredients
- Harissa Sauce Ingredients
- Best Way to Cook a Flank Steak
- Beef Roulade Recipe Tips
- How to Store Beef Roulade
- Can I freeze cooked steak?
- How to Reheat Beef Roulade
- Is beef roulade gluten-free?
- What to Serve with Flank Steak
- London Broil vs Flank Steak
- Best Grilled Steak Recipes
- 📌 Pin it for later!
- 📋 Recipe
Best Beef Roulade Recipe
Beef roulade, or stuffed flank steak, is a comforting and savory steak recipe I love to make for my family. One of the best parts about this recipe is the harissa sauce. It acts as both a marinade and a sauce, and pairs so well with the flavor of the beef!
Flank steak (also called skirt steak) is the perfect cut of beef to marinate, stuff, and roll. The marinating process makes this cut perfectly tender, while the spices, herbs, and seasonings give it an aromatic quality unlike any other.
This stuffed flank steak recipe is a favorite of my family's, and everyone I've shared it with asks for the recipe. I guarantee you are going to love serving this dish at your next gathering, or as an elegant steak dinner for your family!
Stuffed Flank Steak FAQs
To stuff flank steak, first season the steak. Make your filling and spread it over the seasoned steak. Tightly roll the steak, then tie it with butcher's twine. Wrap it with plastic wrap and let it marinate for four hours, up to overnight, before cooking. For this stuffed flank steak recipe, a harissa sauce filling is used.
Because of how thin it is, it is very easy to overcook flank steak. This will also cause it to be tough. The best way to avoid this is by marinating the steak first. It tenderizes the meat and adds incredible flavor. For this beef roulade recipe using flank steak, the beef is marinated in harissa sauce.
When beef is stuffed and rolled, it is best to have a longer, thinner cut as it will easily hold the ingredients and spices used to stuff it. For this recipe, flank steak, sometimes referred to as top round steak or skirt steak, works best for flavor, tenderness, and malleability.
Roulade originates from the French word "rouler" which means "to roll." In cooking, this is a method referring to the rolling of meat or pastries. Roulades can be both savory or sweet, for example, as with beef roulade (savory) or swiss cakes (sweets).
Stuffed Steak Ingredients
- Flank steak (or top round steak)
- Garlic
- Parsley
- Kosher Salt
- Pepper
Harissa Sauce Ingredients
- Roasted red peppers
- Crushed red pepper
- Olive oil
- Garlic
- Coriander seeds
- Cumin
- Sea salt (to taste)
Best Way to Cook a Flank Steak
- Rest steak on a cutting board so the grain of the beef is running horizontally. Season liberally with salt and pepper, then flip the steak.
- Add roasted red peppers, crushed red pepper, olive oil, garlic, coriander, cumin, and sea salt to a food processor. Blend to combine until creamy and smooth.
- Spread the blended harissa sauce evenly over the beef. Leave 1-inch along the top side of the meat uncoated. Top the sauce with garlic and parsley.
- Tightly roll the steak from top to bottom so the grain of the beef runs along the length when rolled. Tie with butcher's twine with two inches of space between each tie. Wrap with plastic wrap and refrigerate for at least 4 hours, up to overnight (for best results).
- Preheat half your grill to medium-high heat (375°F-450°F). Sear the beef roulade over direct heat, rolling so it forms an even sear, for 5-10 minutes. Once seared, move the roulade to indirect heat to finish cooking. The internal temperature should reach 130°F - use a meat thermometer to check the internal temperature. Allow it to rest for 10 minutes before removing the twine and slicing into half-inch slices.
Once rested, the meat will reach medium-rare (~135°F). If you want your beef cooked to a different degree of doneness, follow my Steak Temperature Chart and be sure to use a meat thermometer. Keep in mind flank steak becomes tough if cooked too much.
Beef Roulade Recipe Tips
- For perfectly tender flank steak, allow it marinate for a minimum of 4 hours. Marinating overnight will give you the most tender, flavorful results.
- When rolling the beef, make sure to give yourself enough room at the end (about an inch) to finish rolling. If there is too much stuffing along the edge, it will fall away from the seal.
- Cut your butcher's twine before you tie your flank steak. Always cut more than you think you will need; it is easier to cut off the excess later than to stumble with the entire roll or to cut too little.
- Always use a meat thermometer to check the degree of doneness of your steak. Flank steak gets tough if it is overcooked. I always recommend medium-rare, which reads at 130˚F.
- When slicing your flank steak, be sure to always cut against the grain using a sharp knife!
How to Store Beef Roulade
Stuffed flank steak is best stored in an airtight or sealed container and can last in the refrigerator for up to 4 days.
As a general note, it is not recommended to marinate the flank steak in the harissa sauce for more than 2 days.
Can I freeze cooked steak?
I love making stuffed flank steak and then freezing it so I have an easy steak dinner ready in no time at all! Here are my simple instructions for freezing:
- Make sure the stuffed flank steak has come to room temperature and cut the steak into pinwheels.
- Wrap each pinwheel individually in plastic wrap and transfer to a plastic freezer bag (this is perfect for individual portions!).
- Label and date the outside of the freezer bag or container
- Keep the stuffed flank steak pinwheels in the freezer for up to 6 months.
How to Reheat Beef Roulade
Because the flank steak has been cooked on the grill (and it has sealed in all of the wonderful char-grilled flavor) I find it best to reheat the stuffed flank steak in the oven.
It doesn't matter if I am reheating the stuffed flank steak from frozen or from the fridge, I use the same method. Just be sure if you are reheating from the freezer to allow the flank steak to thaw in the fridge overnight.
- Preheat oven to 325°F.
- Place a wire rack on the inside of a baking sheet and line with flank steak.
- Put the baking sheet in the oven and reheat for 15-20 minutes or until flank steak is heated through and to desired temperature.
To ensure the beef roulade does not dry out during the cooking process, you can brush it with a little olive oil before roasting it or place a pad of butter on each piece of steak.
Is beef roulade gluten-free?
As it is written, my stuffed flank steak is a naturally gluten and grain-free recipe. As always, be sure to check each ingredient for specific food allergy and handling instructions.
What to Serve with Flank Steak
When I serve stuffed flank steak, I love to line it up on a big white platter. The colors of the steak, herbs, and spices speak for themselves- it's a show stopping dish! Throw in a few fancy serving spoons and everyone will be helping themselves in no time.
There is always the question of what to serve with stuffed flank steak, and for me, I like to stick to the classics. Here are a few:
- Steakhouse Mushrooms with Red Wine Reduction Sauce
- Caramelized Onions
- Instant Pot Green Beans
- Grilled Shrimp Foil Pack for a surf-and-turf
- Creamy Mashed Potatoes
London Broil vs Flank Steak
Flank steak is a specific cut of steak, while London Broil is a method of cooking steak that may also refer to certain lean cuts of steak, which can include flank steak. Try our London Broil Recipe next!
Best Grilled Steak Recipes
- Grilled Ribeye Steak
- Grilled NY Strip Steak
- Grilled Sirloin Steak
- Grilled Chuck Steak
- Grilled Porterhouse Steak
Also try my Carne Asada Tacos and Carne Asada Marinade!
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Stuffed Flank Steak (Beef Roulade)
Equipment
- 1 Food Processor
- Butcher's twine
- Mixing bowl
- Whisk
Ingredients
- 2.5 lbs flank steak or top round steak
- 8 cloves roasted garlic mashed
- 3 Tablespoons parsley chopped, fresh
- 3 teaspoons coarse kosher salt
- 2 teaspoon fresh cracked pepper
Harissa Sauce
- 4 roasted red peppers
- 1 teaspoon crushed red pepper
- 2 Tablespoons olive oil
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon sea salt or to taste
- 4 cloves garlic crushed
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Rest steak on a cutting board so the grain of the beef is running horizontally. Season liberally with salt and pepper, then flip the steak.2.5 lbs flank steak, 2 teaspoon fresh cracked pepper, 3 teaspoons coarse kosher salt
- Add roasted red peppers, crushed red pepper, olive oil, garlic, coriander, cumin, and sea salt to a food processor. Blend to combine until creamy and smooth.1 teaspoon crushed red pepper, 2 Tablespoons olive oil, 1 teaspoon ground coriander seeds, 1 teaspoon ground cumin, 1 teaspoon sea salt, 4 cloves garlic, 4 roasted red peppers
- Spread the blended harissa sauce evenly over the beef. Leave 1-inch along the top side of the meat uncoated. Top the sauce with roasted garlic and parsley.8 cloves roasted garlic, 3 Tablespoons parsley
- Tightly roll the steak from top to bottom so the grain of the beef runs along the length when rolled. Tie with butcher's twine with two inches of space between each tie. Wrap with plastic wrap and refrigerate for at least 4 hours, up to overnight (for best results).
- Preheat half your grill to medium-high heat (375°F-450°F). Sear the beef roulade over direct heat, rolling so it forms an even sear, for 5-10 minutes. Once seared, move the roulade to indirect heat to finish cooking. The internal temperature should reach 130°F - use a meat thermometer to check the internal temperature. Allow it to rest for 10 minutes before removing the twine and slicing into half-inch slices.
Notes
- For perfectly tender flank steak, allow it to marinate for a minimum of 4 hours.
- When rolling the beef, make sure to give yourself enough room at the end (about an inch) to finish rolling. If there is too much stuffing along the edge, it will fall away from the seal.
- Cut your butcher's twine before you tie your flank steak. Always cut more than you think you will need, it is easier to cut off the excess later than to stumble with the entire roll or to cut too little.
- Always use a meat thermometer to check for the degree of doneness for your steak. Flank steak gets tough if it is overcooked. I always recommend medium-rare, which reads at 130˚F.
- When slicing your flank steak, be sure to always cut against the grain!
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