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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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Best Beef Roulade Recipe
It’s no secret steak is one of my favorite dinners 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.
FAQs
Roulade is traditionally a German recipe consisting of long strips of meat stuffed with pickles, onions, and bacon, and coated with mustard. However, my beef roulade recipe uses harissa sauce in place of both the mustard and traditional filling, resulting in an amazing combination of flavors.
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.
Harissa is a chile sauce or paste originating from North Africa. It is popular in both North Africa and the Middle East, and is deeply flavorful.
Harissa has a smoky, peppery flavor, with a spice level that varies from recipe to recipe. My homemade harissa sauce has a kick of heat, but is balanced so it won’t overpower the natural flavors of the beef.
My homemade harissa sauce recipe uses roasted red peppers, red pepper flakes, olive oil, garlic, ground coriander and cumin, and sea salt.
Premade harissa can be used in place of homemade if desired to save a little time.
How to Make Beef Roulade
- 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.
- Mix harissa sauce ingredients in 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 into half-inch slices.
- The most important step: enjoy!
Recommended Tools
- Garlic Press: This simple tool is a life-changer for crushing garlic. It makes it so easy!
- Meat Thermometer: For best results, always use a meat thermometer to check the temperature of your beef.
- Food Processor: A food processor makes it easy to blend the ingredients for the harissa sauce. This one performs very well!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
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Grilled Beef Recipes
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Beef Roulade Recipe with Harissa Sauce
Equipment
- Food processor
- Butcher's twine
- Sharp knife
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
- Ribeye Cap is also known as deckle, spinalis dorsi, or calotte.
- For best results, use a meat thermometer to check the temperature of your beef before pulling it off the grill.
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.