Beef Roulades wijth Walnut Parsley Pesto

You can use prosciutto instead of the bacon (no need to cook, it's already cured), or skip it all together and just do a roll-up with the pesto of your choice.

Yield:
4 - 6 servings
Category:
Beef
Cuisine:
French

INGREDIENTS:

  • Pesto:
  • 1 cup chopped parsley
  • 1/2 cup shelled walnuts, about 1 3/4 ounces
  • 1/4 cup grated Parmesan or pecorino cheese
  • 2 garlic cloves, roughly chopped
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • Flank steak roulade:
  • 1/2 pound thin-cut bacon
  • 1 1/2 to 1 3/4 pounds flank steak
  • Salt and black pepper
  • Lemon wedges to serve

DIRECTIONS:

  1. Start by making the pesto. Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.
  2. Cook the bacon in a large pan — you will be searing the roulade in this later, so it needs to be wide — over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.
  3. Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap. Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly. Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (th

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