Beef Roulade with Garlic, Breadcrumbs, Ham, Raisins, Walnuts and Parmesan Cheese | Grapevine Magazine

Beef Roulade with Garlic, Breadcrumbs, Ham, Raisins, Walnuts and Parmesan Cheese

Prep time: 1h 15 min
Difficulty: medium
Cannot be frozen

For the roulade:
1 flank steak, approx. ~1-1.2 kg
8 - 10 slices deli ham, ~ 200 g
6 cloves garlic, roughly chopped
3/4 cup raisins
1 cup walnut pieces, roughly chopped
3/4 cup Parmesan cheese, or Pecorino, freshly grated
1 cup white breadcrumbs
3 tbsp olive oil
1 small bunch basil sprigs
kosher salt
freshly ground black pepper

For the sauce:
2 tbsp olive oil
1 clove garlic, minced
1 pinch dried basil
1 pinch dried oregano
1/2 tsp sugar
2 cups canned diced tomatoes

1. For the roulade: Preheat the oven to 220°C (200° fan) | 425F | gas 7. Line a roasting pan with a sheet of aluminum foil, placing a large trivet on top.

2. Trim any excess fat and skin from the flank steak. Lay it out flat on a chopping board lined with a double-layer of plastic wrap. Cover with more plastic wrap before pounding out to an even thickness of about 2 cm | 0.75" using a meat tenderizer.

3. Cover the surface of the steak with slices of ham, overlapping them to fit as needed. Mix together the chopped garlic, raisins, walnuts, Parmesan cheese, breadcrumbs, and 2 tbsp olive oil in a mixing bowl. Season with salt and pepper before spreading across the top of the ham slices, stopping about 2 cm | 0.75" from the edges of the steak. Top with the basil sprigs.

4. Roll the beef into a tight cylinder shape, tying securely with butcher's twine at short intervals. Rub the outside of the roulade with the remaining olive oil, and season generously with salt and pepper.

5. Lift the roulade onto the trivet in the roasting pan. Roast for about 40 minutes until the center of the beef registers at least 63°C | 145F on a meat thermometer for medium meat.

6. For the sauce: As the roulade is roasting, heat the olive oil in a saucepan set over a medium heat. Add the garlic and fry for 30 seconds, stirring frequently.

7. Stir in the dried herbs, sugar, and tomatoes, and bring to a simmer. Reduce the heat to low and cook steadily for 15 minutes until thickened, stirring from time to time. Season to taste with salt and pepper.

8. Remove the roulade from the oven when ready and leave to rest, covered loosely with foil, for at least 10 minutes.

9. Cut into slices and serve on a platter with the tomato sauce spooned over and around.

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