https://youtube.com/watch?v=R-lQ1ZYiR8E%3Frel%3D0%22+allowfullscreen%3E%3C

Zucchini & Goat Cheese Beef Roulade

Clock Icon 1 hour, 15 mins |
Servings: 4 |
Prep: 15 mins |
Cook: 60 mins

https://youtube.com/watch?v=R-lQ1ZYiR8E%3Frel%3D0%22+allowfullscreen%3E%3C

Zucchini & Goat Cheese Beef Roulade

Clock Icon 1 hour, 15 mins
Servings: 4
Prep: 15 mins
Cook: 60 mins

Zucchini & Goat Cheese Beef Roulade

Clock Icon 1 hour, 15 mins
Servings: 4
Prep: 15 mins
Cook: 60 mins

Ingredients

Ingredients

  • 2lb (1 kg) flank marinating steak, butter-flied and tenderized
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) EACH salt and black pepper
  • 1 Tbsp (15 mL) olive oil
  • 1 (300 mL) jar roasted red peppers, drained and sliced
  • 1 pkg (140 g) goat cheese, chopped
  • 2 tsp (10 mL) blended basil paste (tube variety)
  • 1 small zucchini, chopped
  • 1⁄2 tsp (2 mL) EACH salt and pepper
  • 2 meters butchers twine

Method

Marinade

  1. Combine paprika, 1 tsp (5 mL) EACH salt and pepper.

  2. Tenderize flank steak, season and drizzle oil on both sides rub in seasoning, wrap and refrigerate 1-12 hours.

Filling

  1. Combine roasted peppers, zucchini, goat cheese, basil, 1⁄2 tsp (2 mL) EACH salt and pepper.

Assemble

  1. Spread entire filling on flank steak. Roll tightly away from your body. Tie butchers twine 1-inch apart length-wise.
  2. Place on baking tray seam-side down with an oven-safe meat thermometer.
  3. Place in oven at 300 ̊F for roughly 1 hour or until digital instant read thermometer reached 155 ̊F (68 ̊C).
  4. Remove from oven tent and allow beef to rest for 5 minutes, temperature will rise to 160 ̊F (71 ̊C) for well done.
  5. Cut twine and slice in 1-inch pieces.