Argentine Flank Steak Roulade with Spinach and Prosciutto
Delight your taste buds with this succulent Argentine-inspired rolled flank steak filled with vibrant layers of prosciutto, spinach, roasted bell peppers, and a savory mixture of herbs and cheese. This elegant meal is perfect for dinner parties or a special family dinner. Follow the instructions closely to achieve perfect medium rare doneness and enjoy the rich, complementary flavors with the luscious marsala sauce. Ensure you have kitchen string on hand to secure your roulade.
N/A
Servings
458
Calories
20
Ingredients
Ingredients
flank steak
1.5 lb (trimmed of excess fat and silver skin)
red wine vinegar
1 tablespoon
paprika
1 tablespoon
tomato paste
2 tablespoons (divided)
garlic cloves
2 (minced)
olive oil
4 tablespoons (divided)
prosciutto
1/4 lb (thinly sliced)
spinach
1 bunch (washed and stemmed)
carrot
1 (peeled and grated)
yellow onion
1/2 (sliced)
red bell pepper
1 (roasted, peeled and sliced)
fresh basil leaf
1 cup
dried breadcrumbs
1/2 cup
pecorino romano cheese
1/2 cup (grated)
dried thyme
2 teaspoons (divided)
salt and pepper
to taste
white wine
1/2 cup
marsala
1/2 cup
beef stock
1 cup
Worcestershire sauce
1 tablespoon
Instructions
1
Place the trimmed flank steak on a cutting board. Butterfly the steak by slicing horizontally from one side, making sure not to cut all the way through, leaving about 3/4 inch intact. Open the steak like a book and carefully pound with a meat mallet until it's evenly 1/2 inch thick.
2
Preheat your oven to 350°F (175°C).
3
In a small mixing bowl, combine the red wine vinegar, paprika, 1 tablespoon of tomato paste, minced garlic, and 1 tablespoon of olive oil to create a paste. Coat the entire open surface of the steak with the paste, reserving 1 tablespoon for later use.
4
Layer the prosciutto slices evenly over the coated steak, followed by a layer of spinach leaves, grated carrot, sliced yellow onion, roasted red bell pepper strips, and fresh basil leaves.
5
In another bowl, mix together the breadcrumbs, grated pecorino romano cheese, 1 teaspoon of dried thyme, and season with salt and pepper. Sprinkle this mixture evenly over the layered ingredients.
6
Carefully roll the steak tightly into a cylinder from the long end. Secure the roll by tying with kitchen string at 1-inch intervals. Position the roulade seam side down, and rub with 1 tablespoon of olive oil.
7
Season the exterior of the roulade with salt, pepper, and the remaining 1 teaspoon of dried thyme.
8
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Brown the roulade on all sides for approximately 5 minutes.
9
Transfer the browned roulade seam side down to a flameproof roasting pan. Add the white wine to the pan beneath the roulade to prevent sticking and roast for 45 minutes in the preheated oven.
10
Check doneness with an instant-read thermometer, aiming for a temperature of 130°F (54°C) for medium rare. Depending on your oven and preferences, this can take between 30 minutes to one hour.
11
Remove the roulade from the oven and place on a cutting board. Tent with aluminum foil to rest.
12
While the roulade rests, place the roasting pan over high heat. Add marsala wine to deglaze the pan, scraping up any browned bits. Whisk in beef stock, Worcestershire sauce, remaining tablespoon of tomato paste, and cook while stirring until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve and adjust seasoning if necessary.
13
Remove the kitchen string from the rested roulade. Slice into thick rounds and serve on individual plates, drizzling the warm marsala sauce over each piece.
Nutrition Information
29g
Fat
12g
Carbs
29g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this Argentine roulade?
The recipe calls for a 1.5 lb flank steak, trimmed of excess fat and silver skin.
How should the flank steak be prepared before filling?
You should butterfly the steak by slicing it horizontally almost all the way through, then pound it with a meat mallet until it is evenly 1/2 inch thick.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What ingredients are in the initial seasoning paste?
The paste consists of red wine vinegar, paprika, 1 tablespoon of tomato paste, minced garlic, and 1 tablespoon of olive oil.
What meat is used as a filling layer?
Thinly sliced prosciutto is layered over the steak.
What vegetables are included in the filling?
The filling includes spinach, grated carrot, sliced yellow onion, and roasted red bell pepper strips.
What type of cheese is used in the breadcrumb mixture?
The recipe uses grated pecorino romano cheese.
How do you secure the steak once it is rolled?
The steak should be tied with kitchen string at 1-inch intervals.
How long should the roulade be browned in the skillet?
It should be browned on all sides for approximately 5 minutes over medium-high heat.
Why is white wine added to the roasting pan?
The white wine is added to the pan beneath the roulade to prevent sticking during the roasting process.
How long does the steak need to roast in the oven?
It typically roasts for 45 minutes, though it can take between 30 minutes to an hour depending on your oven.
What is the target internal temperature for medium-rare?
Aim for an internal temperature of 130°F (54°C) using an instant-read thermometer.
Should the meat rest after cooking?
Yes, remove it from the oven and tent it with aluminum foil to rest.
How is the marsala sauce prepared?
The roasting pan is deglazed with marsala wine, then beef stock, Worcestershire sauce, and tomato paste are added and reduced by half.
What should be done before slicing the finished roulade?
You must remove the kitchen string from the rested roulade.
How many calories are in a serving?
Each serving contains 458 calories.
How much protein does this dish provide?
The dish contains 29g of protein per serving.
What is the fat content of this recipe?
The recipe contains 29g of fat per serving.
How many carbohydrates are in the Argentine Flank Steak Roulade?
There are 12g of carbohydrates per serving.
How much fiber is in this meal?
The recipe provides 1.7g of fiber per serving.
Are there any fresh herbs used inside the roll?
Yes, the recipe uses 1 cup of fresh basil leaves in the filling.
What dried herbs are featured in this dish?
Dried thyme is used both in the breadcrumb mixture and on the exterior of the steak.
How many ingredients are required for this recipe?
There are a total of 20 ingredients used.
Is the bell pepper fresh or pre-processed?
The recipe calls for one roasted, peeled, and sliced red bell pepper.
What is the total amount of tomato paste used?
A total of 2 tablespoons of tomato paste are used, divided between the steak paste and the sauce.
What type of stock is used for the sauce?
One cup of beef stock is used to create the marsala sauce.
How is the sauce finished?
The sauce is strained through a fine-mesh sieve and seasoned if necessary.
How should the roulade be sliced for serving?
It should be sliced into thick rounds.
What equipment is needed to ensure the steak is cooked properly?
An instant-read thermometer is recommended to check the internal temperature.
What provides the acidity in the seasoning paste?
One tablespoon of red wine vinegar provides the acidity for the paste.