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    Home » Recipes » Grilling and BBQ » Beef Roulade

    Beef Roulade

    Published: May 6, 2022 Modified: Oct 17, 2022 by Isabel Laessig

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    Jump to Recipe

    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.

    harissa beef roulade recipe on a white plate with potatoes
    Jump to:
    • Best Roulade Recipe
    • Roulade Recipe FAQs
    • Harissa Sauce Ingredients
    • How to Make Harissa Sauce
    • How to Make Beef Roulade
    • Flank Steak Roulade Recipe Tips
    • Recommended Tools
    • What to Serve with Beef Roulade
    • Grilled Beef Recipes
    • 📋 Recipe
    • 💬 Reviews

    Best 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.

    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
    Sliced beef roulade on a white platter

    Roulade Recipe FAQs

    What is beef roulade?

    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.

    What is the difference between roulade and rouladen?

    Rouladen is the German name for roulade and has the same meaning. Both refer to a rolled meat dish stuffed with filling.

    What is the best cut of meat for roulade?

    Use flank steak or top round steak for best results with your beef roulade recipe.

    How do you cut roulade beef?

    After allowing to rest off the grill, remove the butcher’s twine and slice in half-inch slices.

    What is harissa?

    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.

    What does harissa taste like?

    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.

    What is harissa made of?

    My homemade harissa sauce recipe uses roasted red peppers, red pepper flakes, olive oil, garlic, ground coriander and cumin, and sea salt.

    Can I use premade harissa?

    Premade harissa can be used in place of homemade if desired to save a little time.

    Harissa beef roulade recipe on a plate with potatoes and lettuce

    Harissa Sauce Ingredients

    • flank steak or top round steak
    • garlic mashed
    • parsley chopped fresh
    • coarse kosher salt
    • cracked pepper

    How to Make Harissa Sauce

    Add harissa sauce ingredients to a food processor and blend until combined.

    Sliced beef roulade on a wooden surface

    How to Make Beef Roulade

    1. 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.
      Beef ribeye cap on butcher paper
    2. Mix harissa sauce ingredients in a food processor and blend until thoroughly combined.
      Harissa sauce ingredients in a food processor
    3. 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.
      Coating beef roulade with harissa sauce
    4. Roll the steak tightly from bottom to top. The grain should run along the length of the roulade.
    5. 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.
      Harissa beef roulade recipe rolled on paper and tied with twine
    6. 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.
    7. Finally, move to indirect heat to finish cooking to an internal temperature of 130ËšF. Use a meat thermometer to check the temperature.
    8. Remove from heat and allow to rest for 10 minutes before removing the butcher’s twine and slicing into half-inch slices.
    9. The most important step: enjoy!

    Flank Steak Roulade Recipe 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

    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!

    What to Serve with Beef Roulade

    • Roasted Small Potatoes
    • Green Beans Almondine
    • German Potato Salad
    • Mexican Street Corn

    Grilled Beef Recipes

    • Porterhouse Steak Recipe
    • Grilled Picanha
    • Grilled Beef Short Ribs

    📋 Recipe

    harissa beef roulade sliced on a white plate with a fork and potatoes

    Amazing Beef Roulade Recipe

    Isabel Laessig
    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 4 hours hrs
    Cook Time 10 minutes mins
    Total Time 4 hours hrs 10 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 560 kcal

    Equipment

    • Food processor
    • Butcher's twine
    • Meat thermometer
    • 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
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    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
      Beef ribeye cap on butcher paper
    • 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
      Harissa sauce ingredients in a food processor
    • 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
      Coating beef roulade with harissa sauce
    • 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.
      Harissa beef roulade recipe rolled on paper and tied with twine
    • 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 130ËšF. 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!
      Sliced beef roulade on a wooden surface

    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

    Nutrition

    Calories: 560kcalCarbohydrates: 6gProtein: 47gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 138mgSodium: 2381mgPotassium: 741mgFiber: 1gSugar: 1gVitamin A: 553IUVitamin C: 23mgCalcium: 63mgIron: 5mg
    Keyword Beef Roulade, beef roulade recipe, harissa sauce, roulade recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. thatskinnychickcanbake says

      July 18, 2017 at 10:28 am

      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!

      Reply
    2. Cindy Kerschner says

      July 20, 2017 at 6:34 am

      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!

      Reply
    3. Chris says

      July 21, 2017 at 3:47 pm

      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.

      Reply

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