Flank Steak Roulade

with cinnamon bread & chorizo stuffing

When it comes to slicing the roulade, leave it tied, and use an electric knife if you have one. A very sharp slicing knife is a good alternative.

Makes 8 servings Total time: 11/ hours

COOK:

1 1 1 1

4

TOSS:

8

1/2 1/4

BUTTERFLY:

1 tube Mexican chorizo (9 oz.) cup diced onions cup diced poblano chiles tsp. each ground cumin and dried oregano Tbsp. olive oil, divided

oz. cinnamon swirl bread, diced and staled cup chopped fresh cilantro cup low-sodium chicken broth

Salt and black pepper to taste flank steak (about 2 lb.)

Cook chorizo in a saucepan over medium-high heat until cooked through, 5 minutes; transfer to a paper-towel-lined plate. Wipe out pan and return to burner.

Sweat onions, poblano, cumin, and oregano in 2 Tbsp. oil in same pan over medium heat, covered, stirring often, until onions soften, about 8 minutes.

Toss bread, cilantro, and broth with onion mixture for the stuffing, then season with salt and pepper.

Butterfly steak by slicing horizontally, with the grain of the meat, nearly all the way through, so the steak opens like a book. Cover steak with plastic wrap and pound with a meat mallet to an even 1/4- inch thickness. Preheat oven to 400°.

Spread chorizo over cut side of steak to within 1 inch of edges, then top with stuffing. Roll steak like a jelly roll, then tie at 2-inch intervals.

Add remaining 2 Tbsp. oil to a sauté pan, place roulade in pan, seam-side down, then transfer pan to oven.

Roast roulade until a thermometer inserted into the thickest part registers 135°, 50–55 minutes, flipping halfway through. Transfer roulade to a cutting board and rest 5 minutes before slicing against the grain.

Per serving: 464 cal; 27g total fat (8g sat); 102mg chol; 514mg sodium; 20g carb; 3g fiber; 34g protein

Make shallow cuts once the flank is nearly butterflied to ensure you don’t slice all the way through it.

Protect the flank with plastic wrap, then pound it to a uniform thickness so the roulade cooks evenly.

Flank steak must be cut against the grain to ensure tender bites. Roll it with the grain to achieve this.