I was so pleased with the outcome of my first Sous Vide Roladen attempt, I wanted to try something just a little different. I went BIG this time. Instead of smaller roulad’s using thin sliced sirloin, I used a whole flank steak.
- Whole Flank Steak
Sous Vide Time and Temp:
- 155 degrees 28 hours
I started with a whole flank steak. I used the smooth side of my meat mallet to flatten it out and thin it a bit.
A generous amount of Dijon Mustard was applied.
Pickles, onions, and bacon were applied.
Then I rolled it up into a roulad. Here is where I ran into a little trouble. This meat log was too long to fit into any of my chamber vac bags, so what was I to do? I remembered that I had some large high barrier sausage casings for making mortadella, so I gave it a shot.
It worked out GREAT! Vacuumed down properly, sealed perfectly, and did not leak through the Sous Vide cooking!
I drained off the Sous Vide liquid, for the gravy, patted the Roladen dry, and let it air dry a little while so it would brown properly. I put it under the high broiler just long enough to give it some color.
Here we are all sliced up!
And Gravy added!
I think thus will be how I make Roladen from now on. I really enjoyed the thicker meat. The flank steak was PERFECTLY cooked! Tender, but not falling apart. Still very most, and lots of deep beefy flavor.