Gastronomixs

Flank steak roulade

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Flank steak roulade

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Ingredients

1

 

flank steak

3

cloves

garlic

3

sprigs

rosemary

5

sprigs

thyme

2

 

bay leaves

 

 

olive oil

 

 

butter

Preparation method

  • Trim the flank steak and season with salt and pepper.
  • Roll the flank steak and tie up into a roulade with butcher's twine.
  • Fry the roulade on all sides in the oil, reduce the temperature, add the herbs and butter, and regularly baste the meat.
  • Place the pan in the oven preheated to 65°C until the core temperature of the meat reaches 52°C.

Serving suggestions

  • Serve as a classic Sunday roast with roast potatoes, vegetables, and gravy.
  • With components of peas or other pulses.
  • With onion and garlic components.

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