Lunch / Dinner
Flank Steak Roulade with Cinnamon Bread & Chorizo Stuffing
Whether you’re throwing a dinner party, looking for an alternative to the traditional Thanksgiving or Christmas menu, or you need festive fare for New Year’s, this Mexican-inspired flank steak roulade is the perfect option.
A steak roulade is the showstopper here. If you’ve never butterflied and rolled a flank steak, it’s pretty straightforward, just follow the steps, below. But the cowbell is the stuffing. Spiced chorizo and sweet cinnamon bread come together for one unique yet flavorful filling. And while the cinnamon bread has some sweetness to it, don’t worry. With the other savory ingredients, the flavors are perfectly balanced.
Test Kitchen Tip
When it comes to slicing the roulade, leave it tied, and use an electric knife if you have one. A very sharp slicing knife is a good alternative.
Cook chorizo in a saucepan over medium-high heat until cooked through, 5 minutes; transfer to a paper-towel-lined plate. Wipe out pan and return to burner.
Sweat onions, poblano, cumin, and oregano in 2 Tbsp. oil in same pan over medium heat, covered, stirring often, until onions soften, about 8 minutes.
Toss bread, cilantro, and broth with onion mixture for the stuffing, then season with salt and pepper.
Butterfly steak by slicing horizontally, with the grain of the meat, nearly all the way through, so the steak opens like a book. Cover steak with plastic wrap and pound with a meat mallet to an even ¼-inch thickness.
Preheat oven to 400°.
Spread chorizo over cut side of steak to within 1 inch of edges, then top with stuffing. Roll steak like a jelly roll, then tie at 2-inch intervals.
Add remaining 2 Tbsp. oil to a sauté pan, place roulade in pan, seam-side down, then transfer pan to oven.
Roast roulade until a thermometer inserted into the thickest part registers 135°, 50–55 minutes, flipping halfway through. Transfer roulade to a cutting board and rest 5 minutes before slicing against the grain.
Make shallow cuts once the flank is nearly butterflied to ensure you don’t slice all the way through it.
Protect the flank with plastic wrap, then pound it to a uniform thickness so the roulade cooks evenly.
Flank steak must be cut against the grain to ensure tender bites. Roll it with the grain to achieve this.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 8g 40%
Cholesterol 102mg 34%
Sodium 514mg 21%
Carbs 20g 6%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.