Horseradish-Crusted Steak Roulade Recipe

Horseradish-Crusted Steak Roulade

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving (1 of 4 servings): Calories 951, Total Fat 59 g, Saturated Fat 22 g, Carbohydrates 27 g, Dietary Fiber 4 g, Sugar 6 g, Protein 76 g, Cholesterol 222 mg, Sodium 1120 mg
• Total Time: 1 hr 50 min
• Preparation Time: 50 min
• Cooking Time: 1 hr

Ingredients

For the Steak:

• 2 red bell peppers, stemmed, cut in half lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 leek, white and pale green parts only, finely diced
• 2 garlic cloves, minced
• 1 cup fresh parsley, chopped
• Kosher salt and freshly ground black pepper
• 1 flank steak (2 to 2 pounds), trimmed
• pound sliced provolone cheese (about 8 slices)

For the Crust:

• cup breadcrumbs
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained horseradish
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper

Directions

1. Make the stuffing: Preheat the broiler. Place the peppers skin-side up on a foil-lined broiler pan and broil until charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool. Peel off the skins with your fingers or a knife. Rinse if needed and pat dry.
2. Preheat the oven to 425F. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until softened, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and pepper. Let cool.
3. Pound the flank steak to -inch thickness with a meat mallet or heavy pan bottom. Lay on a cutting board with the long side facing you and season with salt and pepper. Layer the roasted peppers over the steak, leaving a 1-inch border, followed by the provolone slices and leek mixture. Roll the steak tightly away from you into a log, tucking in the filling.
4. Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, teaspoon salt and a few grinds of pepper in a medium bowl until moistened. Brush the steak roulade lightly with olive oil and press the breadcrumb mixture onto the top and sides. Tie with kitchen twine in 3 or 4 places, taking care not to tie too tightly over the crust.
5. Place the roulade on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center reads 130F for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Remove the twine and slice into 1-inch pieces.

Photographs by Con Poulos

Courtesy of Recipe Iseasy Magazine