Canadian-Beef-Beef-and-Pesto-Roulade-with-Greens

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.

RatingDifficultyIntermediate

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Canadian-Beef-Beef-and-Pesto-Roulade-with-Greens

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 ½ lb (750 g) either round or flank steak, 1 inch (2.5 cm) thick, butterflied
 Salt and pepper
 3 slices bread, crusts removed
 ⅓ cup (75 mL) prepared basil pesto
 1 cup (250 mL) fresh parsley
 Olive oil
 Assorted salad greens dressed with favourite vinaigrette
 Grated Parmesan cheese, optional

1

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.

2

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.

3

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

 1 ½ lb (750 g) either round or flank steak, 1 inch (2.5 cm) thick, butterflied
 Salt and pepper
 3 slices bread, crusts removed
 ⅓ cup (75 mL) prepared basil pesto
 1 cup (250 mL) fresh parsley
 Olive oil
 Assorted salad greens dressed with favourite vinaigrette
 Grated Parmesan cheese, optional

Directions

1

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.

2

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.

3

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.

Beef and Pesto Roulade with Greens
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