Herb steak roulade
Butterfly flank steak and spread with chopped parsley, garlic, orange zest, salt, and pepper.
Roll and tie with kitchen twine, then place on roasting rack set on baking sheet.
Cook to 120, then let rest, tented with foil, until temperature comes to 135.
Serve with steamed or roasted veggies for an impressive date night at home.
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