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My easy Beef Roulade Recipe combines delicious flank steak with flavorful homemade harissa sauce, for an unforgettable steak dinner! After marinating for hours for ultimate flavor, this easy steak recipe grills in just 10 minutes.
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Beef Roulade Recipe
It’s no secret steak is one of my favorite dinner ideas to serve my family. We love all kinds of steak recipes, from chuck steak to filet mignon to this unbelievably delicious beef roulade recipe.
If you have yet to try making beef roulade at home, you’re in for a treat! Imagine juicy, flavorful flank steak stuffed with a garlicky homemade harissa sauce, cooked on the grill for the most intense flavor.
Marinate it for a few hours after wrapping it in twine, and you’re all set to grill it up in just 10 minutes. It’s perfect for preparing ahead of time and serving the next day for a special occasion. This is the perfect easy Christmas recipe!
At first I was a little intimidated by this recipe but once I tried it, I was so glad I did! Your step by step instructions made it so easy to follow and it was so delicious.
Maryjo on Pinterest
Meat Roulade Ingredients
- flank steak or top-round steak
- fresh garlic, chopped
- fresh parsley, chopped
- coarse kosher salt
- cracked black pepper
- Harissa Sauce
Harissa Sauce Ingredients
- roasted red peppers
- crushed red pepper
- olive oil
- garlic
- ground coriander seeds
- ground cumin
- kosher salt
Roulades Recipe
- Lay your flank steak or top round steak on a cutting board, with the grain running horizontally. Season generously with salt and pepper, then flip to the opposite side.
- Add harissa sauce ingredients to a food processor and blend until thoroughly combined.
- Spread harissa evenly over the beef, then top with garlic and parsley. Leave an inch or so along the top side of the meat uncoated.
- Roll the steak tightly from bottom to top. The grain should run along the length of the roulade.
- Tie with butcher’s twine every two inches. Finally, wrap tightly with plastic wrap and place in the refrigerator. Marinate for at least four hours, overnight for best results.
- Preheat half your grill to medium-high heat. Sear the roulade over direct heat, rolling it to form an even sear, for 5-10 minutes.
- Finally, move to indirect heat to finish cooking to an internal temperature of 130˚F. Use a meat thermometer to check the temperature.
- Remove from heat and allow to rest for 10 minutes before removing the butcher’s twine and slicing it into half-inch slices.
- The most important step: enjoy!
I love making flank steak for dinner. Check out my other favorite flank steak recipe.
Beef Roulade Recipes Tips
- Always marinate the steak for at least 4 hours. I like to marinate it overnight for the best flavor.
- Use a meat thermometer to check the degree of doneness. I like to refer to this steak temperature chart.
- For the most tender steak, always slice it against the grain
What is Roulade?
Beef roulade, known as “Rinderrouladen” in German, is a traditional dish popular in Germany and other parts of Central Europe. It consists of thinly sliced beef rolled around a filling and then cooked, typically by braising but many times is is also grilled.
However, my beef roulade recipe uses harissa sauce in place of both the mustard and traditional filling, resulting in an amazing combination of flavors.
Roulade FAQs
Rouladen is the German name for roulade and has the same meaning. Both refer to a rolled meat dish stuffed with filling.
Use flank steak or top-round steak for best results with your beef roulade recipe.
After allowing to rest off the grill, remove the butcher’s twine and slice in half-inch slices.
Premade harissa can be used in place of homemade if desired to save a little time.
Beef Temps
For the perfect temperature, I always recommend using an internal meat thermometer and following my steak temperature chart.
| Steak Doneness | Steak Temperature (°F) | Steak Temperature (°C) |
|---|---|---|
| Rare steak temp | 125°F | 51°C |
| Medium-rare steak temp | 135°F | 57ºC |
| Medium steak temp | 145°F | 62ºC |
| Medium-well steak temp | 150°F | 65ºC |
| Well-done steak temp | 160°F | 70ºC |
Make sure to always use a meat thermometer when measuring the temperature of the steak. The USDA recommends an internal temperature of at least 145°F.
- Rare steak color: Bright red throughout the middle.
- Medium-rare steak color: Warm red center.
- Medium steak color: Warm pink center.
What to Serve with Beef Roulade
Recipe
Beef Roulade Recipe
Equipment
Ingredients
- 2 lbs flank steak or top round steak
- 8 cloves roasted garlic mashed
- 2 Tablespoons parsley chopped fresh
- 2 teaspoons coarse kosher salt
- 1 teaspoon fresh cracked pepper
Harissa Sauce
- 4 roasted red peppers
- 1 teaspoon crushed red pepper
- 2 Tablespoons olive oil
- 4 cloves garlic crushed
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon sea salt or to taste
Instructions
- Lay the steak on a cutting board with the grain running horizontally. Season generously with salt and pepper, then flip to the opposite side.2 lbs flank steak, 2 teaspoons coarse kosher salt, 1 teaspoon fresh cracked pepper
- Add harissa sauce ingredients to a food processor and blend until combined.1 teaspoon crushed red pepper, 2 Tablespoons olive oil, 4 cloves garlic, 1 teaspoon ground coriander seeds, 1 teaspoon ground cumin, 1 teaspoon sea salt, 4 roasted red peppers
- Spread harissa evenly over the beef, then top with garlic and parsley. Leave an inch along the top side of the meat uncoated.2 Tablespoons parsley, 8 cloves roasted garlic
- Roll the steak tightly from bottom to top. The grain should run along the length of the roulade. Tie with butcher's twine every two inches. Finally, wrap tightly with plastic wrap and place in the refrigerator. Marinate for at least four hours, overnight for best results.
- Preheat half your grill to medium-high heat. Sear the roulade over direct heat, rolling it to form an even sear, for 5-10 minutes. Finally, move to indirect heat to finish cooking to an internal temperature of 130˚F. Use a meat thermometer to check the temperature. Remove from heat and allow to rest for 10 minutes before removing the butcher's twine and slicing into half-inch slices. Enjoy!
Notes
- Always marinate the steak for at least 4 hours. I like to marinate it overnight for the best flavor.
- Use a meat thermometer to check the degree of doneness. I like to refer to this steak temperature chart.
- For the most tender steak, always slice it against the grain
thatskinnychickcanbake says
These beautiful photos showcase highlights of a fabulous few days learning about the best beef in the world!! What wonderful recap of this amazing trip!
Cindy Kerschner says
Ashley you did a wonderful job capturing the spirit of the ranchers behind the best beef journey from gate to plate! Thank you for sharing Chef Gavin’s recipe!
Chris says
This font should be green to fully convey the amount of envy I have about this trip 🙂 Excellent post. I’m not sure whether it makes me feel
A) …better about missing the trip because at least I got to live vicariously through your post, or
B) …worse about missing the trip because now I know in more detail exactly what I missed! (ha ha)
Nice job and fantastic photography. Thanks for sharing.