Flank Steak Roulade (Sous Vide)
Based on the video "Sous Vide STEAK ROULADE Experiment!" — a rolled and stuffed flank steak cooked sous vide, then seared. Method below reconstructed / classic proportions.
🍳 Cook: 4 min
Ingredients
| — | flank steak |
| — | garlic |
| — | fresh herbs |
| — | spinach |
| — | prosciutto and/or cheese |
| — | salt |
| — | freshly ground black pepper |
Instructions
(reconstructed / classic proportions)
- Butterfly / pound the flank steak to an even thickness so it can be rolled.
- Season the inside with salt and pepper, then spread with the filling (garlic, herbs, spinach, prosciutto and/or cheese).
- Roll the steak tightly with the grain and tie with butcher's twine at even intervals.
- Preheat the sous vide water bath to 131-135°F / 55-57°C for medium rare.
- Vacuum-seal the roulade and cook for 4-6 hours to tenderise the flank.
- Remove, pat dry, snip off the twine.
- Sear all sides in a hot skillet or on a grill until browned, then slice into pinwheels and serve.