Course:
Main
Cuisine:
Contemporary American
Servings:
4
Wine Pairing Recommendations
Prep time:
10 min
Cook time:
30 min
Total time:
40 min
Ingredients
- 1 pint cherry or small heirloom tomatoes
- 1 lemon
- 1/3 cup extra-virgin olive oil, any brand
- ½ cup pitted and brine-cured green olives
- 8 cups arugula (rocket) leaves
- 8 oz. 1 flat iron or flank steak
- ½ bunch garlic chives or young garlic leaves
- 4 slices Prosciutto or Copa
- Salt and pepper to taste, not shown
- 4 tbs Arugula Pesto (see recipe below)
Method
Prepare pesto first:
Arugula Pesto
Ingredients
- ½ cup of cold-pressed olive oil
- 1 large garlic clove
- ¼ cup walnuts
- 1 cup Parmigiano Reggiano cheese
- ½ teaspoon (or to taste, not shown) salt
- 2 cups arugula leaves
Method
- Begin by grating the Parmigiano Reggiano cheese and chopping the garlic clove.
- Using a food processor, finely chop the walnut pieces.
- Add all the remaining ingredients to the food processor and, using the pulse option, finely chop everything together.
- Taste the pesto for seasoning and add more salt if needed.
Prepare the Main dish:
- Begin by preheating the barbecue while you prepare the roulade.
- Take a sharp, thin knife and carefully slice horizontally through the flat iron steak, making sure not to cut all the way through. Leave about 1 inch to ½ inch uncut, allowing you to open the steak like a book. Cover it with plastic wrap.
- Use a meat tenderizing mallet to pound the iron steak, flattening it to about ¼ inch thickness. It should be thick enough to roll. Season both sides with salt and pepper according to your taste.
- Keeping the steak open like a book, place Prosciutto slices evenly along the entire length. Spread 1 tbsp. of arugula pesto over the prosciutto, pressing it down into the beef. Finally, arrange garlic chives on top of the pesto.
- Roll up the beef to create a roulade, ensuring the fillings are securely enclosed. Secure the roulade using butcher’s twine or toothpicks.
- Place the roulade on the grill and cook until it reaches your desired level of doneness.
- While the meat is cooking, prepare the salad dressing. Zest the entire lemon, then squeeze the juice from half of the zested lemon. Mix the lemon juice with the remaining arugula pesto and olive oil to create the dressing. Taste and adjust the seasoning as needed.
- Halve the tomatoes and combine them with arugula leaves, olives, and the prepared pesto. Toss everything together and set it aside.
- Once the meat is cooked, allow it to rest for approximately 5 minutes. Then, slice the roulade into rounds of your desired thickness.
- Plate the sliced roulade rounds alongside the salad. If desired, drizzle balsamic glaze over the dish for an extra touch of flavour.
Enjoy!
Recipe Tips
- When selecting the steak, opt for a piece with ample marbling (fat). The marbling adds tenderness and enhances the flavour of these cuts that would otherwise be tough.
- To make the horizontal cut in a relatively thin slice of meat can be challenging. We recommend using a sashimi knife or even a carving knife. Better yet, ask the butcher to slice the steak for you.
- While we prepared our flank steak roulade on a charcoal barbecue grill, a gas grill will yield equally good results.
- For a tangier pesto, consider substituting 1/3 cup of arugula with basil. This will give it an extra burst of flavour.