DadBert Dinners Uncategorized Whole Flank Steak Roladen! Bigger, better, stronger, faster!

Whole Flank Steak Roladen! Bigger, better, stronger, faster!

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.

Ingredients:

  • Whole Flank Steak
  • Bacon
  • Pickles
  • Mustard
  • Onion

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!

Plated

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.

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