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.
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!
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.