Asian Steak Roulade

31 Dec

My sister and I have been trying to help out our mom for holiday gatherings by splitting up the cooking duties. So for Christmas Eve this year, I was assigned meat and dessert. This year’s dinner was a smaller gathering, so didn’t want to make anything too big. I wanted something that would be a little different but also pair well with the Korean dishes my mom was making. I’m a big fan of turkey and chicken roulades, so thought a flank steak roulade might be nice for Christmas Eve. So here’s my kicked-up Asian twist on a steak roulade.


Slide1To make things easier and to save time, I always have my butcher butterfly the meat for me. I pick out the flank steak and then they butterfly cut it open so its a long thin sheet (easier for rolling). You can do this yourself at home, but its difficult to get the cut perfect and even, so I don’t like to risk it. Place the meat flat on the counter and cover with plastic wrap. Pound the meat down so its about 1/4″ thickness.


For the marinade, mix together the soy sauce, sesame oil, orange juice, garlic cloves, onions in a shallow dish. Soak the steak in the sauce. Cover and refrigerate for 4 hours.


Next its time to make the roulade stuffing. Heat up 2 tablespoons olive oil in a frying pan. Add the chopped pancetta and cook for a few minutes. Then add the onions and cook together until the onions become translucent. Squeeze out the excess water from the spinach and add to the pan. Of course you can use fresh spinach as well, but I had a package of frozen spinach that I wanted to use.


IMG_6730Let the mixture cool down a bit. Take the steak out of the marinade and lay on the counter. Spread the stuffing mixture evenly over the steak. Then starting from one end, start rolling tightly to make sure the stuffing doesn’t fall out the sides. Once its rolled up, wrap the roulade in aluminum foil and let it set in the refrigerator.

IMG_6731IMG_6733IMG_6735Take the roulade out of the refrigerator about an hour before you’re ready to cook. This will cool down the meat and it will cook faster. Preheat the oven to 400 degrees. Heat up some olive oil in a frying pan. Brown the roulade in the frying pan on all sides. Place the roulade in the oven and cook until the temperature reads 120 degrees (for medium rare). This will take about 20-30 minutes, depending on how hot your oven gets. Take the roulade out of the oven and let it rest for about 15-20 minutes. When you’re ready to serve, slice the roulade and serve the rounds.

IMG_6764IMG_6766Here’s a little tip: roulades are really easy to make but they are quite impressive when you slice them and serve them. People will think you slaved all day. So definitely give it a try!


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