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This easy steak roulade recipe looks impressive, but it’s simple enough to put together on weeknights. An orange gremolata is stuffed inside for a fresh take.
Citrus season has begun here in Texas, which means we’re starting to see oranges and grapefruit in our produce delivery box. While it may seem strange to think of bright, sunny citrus as winter approaches, I’ve always associated oranges with winter, and the holidays.
My relatives owned part of a grove in Florida, and every winter as children our stockings would feature a juicy orange at the toe. We mostly ignored the oranges in favor of our Lifesavers books. But, they were eaten at some point in the day, and Christmas still reminds me of oranges because of it.
In Texas grapefruit is big, but aside from my grapefruit curd, I prefer the sweeter fruit and its closer cousins. Cuties make their way into clementine muffins (if we manage to stop snacking on them in time) and blood oranges are an excellent addition to orange vinaigrette.
After Thanksgiving I was still in holiday-dining mode, but not holiday-dining-prep-mode, if you get my drift. That is, I wanted something that felt fancy and as though we were entertaining, without the copious work that goes into a traditional holiday meal.
Enter the steak roulade!
If you’ve never had steak roulade, it is simply a flank steak rolled around a filling and cooked.
The sliced meat makes a lovely presentation, and there is no end the the possibilities when it comes to choice of filling. Cheese is popular, and bacon is considered traditional, but I decided to connect to the season’s fruit and went with an orange gremolata.
Gremolata is a mixture of parsley, garlic, and citrus, and often anchovy. We skip the anchovy in this house (though make sure to season the meat well to make up for it) and I used orange in place of the more-traditional lemon. You simply chop up the ingredients and spread it on the meat.
While other roulades can have many more ingredients, I like this easy steak roulade because I can cook it on a Monday and not feel like I’m rushing around trying to get dinner on the table before the kids’ bedtime.
If you have one, I recommend using silicone roasting rack, which creates even roasting in the oven for a perfect cook, even on the bottom.
When you’re cooking any meat, it’s important to make sure it is cooked to the proper temperature. Remember, just like a turkey, you want to rest other meats before cutting into them! This allows the juices to redistribute, which keeps the meat moist and flavorful.
The best way to ensure your easy steak roulade is cooked completely is with a thermometer. A digital instant-read thermometer is ideal because it works quickly and has easy-to-read numbers. If you’ve ever tried to use an analog thermometer for precise cooking, you know it can be a trial!
You could easily roast some vegetables alongside your roulade if you like. We steamed up some local green beans while the meat was resting, and it was a perfect meal. And all done on a weeknight!
Notes for an Easy Steak Roulade
- Have your butcher butterfly your flank steak for you to save time (and worry).
- If you are butterflying it yourself, go slowly. Because flank steak is already thin, this can be a somewhat difficult task, but if you take your time you can correct your cuts.
- If you create any holes as you’re cutting, don’t worry. It will all get rolled up anyway.
- Make sure you use kitchen twine to tie your roulade. Don’t just use any old string or yarn you have laying around!
- Tent the meat with foil while it rests.
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Easy Steak Roulade
- 1 flank steak, (about 1.5 pounds)
- 1 cup chopped fresh flat-leaf parsley
- 2 cloves garlic, finely chopped
- Zest of 1 orange
- Preheat oven to 375°F.
- Lay flank steak flat and using a sharp knife, butterfly in half starting with a long end. Unfold the steak and use a meat tenderizer to even out the thickness.
- Combine parsley, garlic, orange zest, and a pinch of salt and pepper. Spread mixture evenly over the steak.
- Roll up steak. Place a few pieces of kitchen twine on top of your roasting rack and lay the steak on top, seam-side down. Tie kitchen twine around steak. Generously season steak all over with salt and pepper.
- Roast steak for 25-30 minutes, until a digital thermometer registers 120°F.
- Remove from oven, tent with foil, and let rest for about 10 minutes. (Thermometer should reach about 135°F.) Slice and serve.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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