Learn how to make a Flank Steak Roulade recipe! Go to http://foodwishes.blogspot.com/2014/04/the-great-flank-steak-roulade-experiment.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Flank Steak Roulade Experiment!
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I tried and it was amazing! my couple loved it! thanks a lot!
No! No Chef John! People have got to stop wasting prosciutto for wrapping things! If you're going to cook with it, use pancetta!
That meat tenderizer looks like a stamp a librarian would use.
Our family has always done a similar recipe that everyone called rouladen. Basically done almost exactly like that, except stuffed with mainly just onions and bacon, and done in several small rolls instead of one big one.
The "prosciutto exoskeleton" really cracked me up. XD
Ha ha ha "ask that friend that took you to the Phish concert…" Chef John has the cooking skills, the humor and that smooth voice that makes him way better than most if not ALL of the Food Network "Chefs"…well except Giada, she looks better in a dress…
No pickles?
when you were cutting the meat, i thought you were wearing gloves
my family is tight on money lately but when we like to eat something special we choose a recipe from you're videos and go out and buy the ingredients to make some you this great food you upload . thx for the great instructions
stuff dat beeaaiich wit some chick'n, 'n shit!
WAY over cooked.
Every recipe I've seen for Flank Steak says to marinate it for minimum of a few hours. Won't this cut of beef be tough if you don't marinate it? Also, won't the marinade add more flavor?
this is so great – I was just about to try braising a flank steak because I am too lazy to fire up the grill and I want a warm oven to help heat my house tonight. I search YouTube for Braised Flank and… Of course Chef John has tried this! He knows my wishes before I even wish them. Unreal! Thanks Chef John!
i want to stuff a pork roast with a beef roast for christmas dinner,,,can i do and and if not why not???
The ends of the meat are not stringy or frayed……they are rustic style.
i think it looks good on the outside as well
It's 8am so I guess I'll have to fry an egg with it.
So basically you made braciole?
Hey Chef John, I know this is an old one, but what do you think about doing a reverse sear here? braise for a couple hours and then a real hot sear in a heavy pan to try and crust up that stringy exterior?
lol – Phish concert..
3:43 one of the best Chef John quips ever.
FWIW, that knot used in the tie-ups is also called a surgeon's knot. You're welcome! 😉
Beef blunt
NOOOO..NOT THE KISHMISH..RAISINS…BOOOO.. NOOOO..ans u shoukd know how to tie…shame shame shame
"Your the Big chief of your beef spleef"
As a fellow chef I have to say, BRILLIANT!
Check out the recipe: https://www.allrecipes.com/Recipe/237317/Flank-Steak-Roulade/
you should bake in oven……less liquid
That's just Nasty.
That creepy "sam the food guy" stole your idea.