Master Flank Steak Roulade
Submitted by agreer
Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.
YIELD
4 servingsPREP
40 minCOOK
30 minREADY
3 hrsThis is fusion cooking at its most impressive.
Marinated flank steak gets topped with stir-fried Napa cabbage, rolled tight, and grilled until charred.
After chilling, it gets wrapped in flatbread smeared with wasabi-spiked cream cheese and pickled ginger, then sliced into perfect pinwheels that look like you trained at a sushi restaurant.
Pro Tips
- Roll the steak tightly and secure with toothpicks to keep the filling from spilling during grilling
- Grill over high heat and turn frequently to cook evenly without burning
- Chill the grilled roulade completely before wrapping in flatbread for easier slicing
- Use a serrated knife and gentle sawing motion to cut clean slices without squishing
- Make up to 3 days ahead; the flavors improve as they sit
Variations
- Use pork tenderloin instead of flank steak
- Add julienned carrots or bell peppers to the cabbage filling
- Substitute regular horseradish for wasabi if easier to find
Ingredients
Directions
INSTRUCTIONS: Place meat on a cutting board and top with cabbage mixture.
Sprea d evenly and, beginning with one of the long sides, tightly roll up steak.
The finished roulade should be 2 to 2½ inches in diameter.
Secure with 4 toothpicks.
Season with salt and pepper and place on hot grill and cook to desired doneness .
Watch carefully and turn as needed. Let roulade cool to room temperature, then wrap well and refrigerate up to 3 days.
When ready to serve, remove from refrigerator.
Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.
Place flat bread on a work surface and spread a very thin, even layer of the ch eese mixture on it.
Remove toothpicks from roulade, then place roulade along on e of the long sides of the bread.
Roll up the meat in the bread, keeping roll very tight.
Trim off any excess bread and wrap entire roll tightly in plastic wrap.
Refrigerate 30 minutes.
To serve: Using a serrated knife, carefully cut roll into ½-inch slices.
Serve with a green salad.
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