Beef and Pesto Roulade with Greens
Here’s an easy make-ahead recipe with an impressive presentation. For convenience, have the butcher butterfly either round or flank steak and purchase prepared pesto.
Open butterflied steak like a book on a large piece of plastic wrap. With meat mallet, pound to even 1/4 inch (5 mm) thickness. Season with salt and pepper to taste. Set aside.
Tear bread into food processor. Add pesto and parsley; process to form paste. Spread paste on steak, leaving 1/2-inch (1 cm) border around edge. Starting with long side, roll up like a jelly roll. Tie in several places with butcher’s twine or secure with skewers. Rub with olive oil; season with salt and pepper to taste.
Place on rimmed baking sheet. Cook in 300°F (150°C) oven for 30 to 40 minutes or until instant read thermometer inserted into centre of roll reads 145°F (63°C). Remove to cutting board; tent with foil and let stand for 15 minutes. Cut into 1/4-inch (5 mm) thick slices and serve on dressed greens. Sprinkle with Parmesan if desired.
Ingredients
Directions
Open butterflied steak like a book on a large piece of plastic wrap. With meat mallet, pound to even 1/4 inch (5 mm) thickness. Season with salt and pepper to taste. Set aside.
Tear bread into food processor. Add pesto and parsley; process to form paste. Spread paste on steak, leaving 1/2-inch (1 cm) border around edge. Starting with long side, roll up like a jelly roll. Tie in several places with butcher’s twine or secure with skewers. Rub with olive oil; season with salt and pepper to taste.
Place on rimmed baking sheet. Cook in 300°F (150°C) oven for 30 to 40 minutes or until instant read thermometer inserted into centre of roll reads 145°F (63°C). Remove to cutting board; tent with foil and let stand for 15 minutes. Cut into 1/4-inch (5 mm) thick slices and serve on dressed greens. Sprinkle with Parmesan if desired.
