Stuffed Flank Steak (Beef Roulade)

5 from 1 vote

Learn how to make beef roulade following my easy Stuffed Flank Steak recipe! This stuffed steak is complete with homemade harissa sauce.

Prep Time4

Cook Time10

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: Beef Roulade Recipe, Stuffed Flank Steak, Stuffed Flank Steak Recipe, Stuffed Steak

Servings: people

Calories: 402kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

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.

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!