Rolled French Steak Recipes

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ROLLED FRENCH STEAK



Rolled French Steak image

My family loves this steak. It is festive and delicious. This recipe came out of a recipe book put together from Home Economic Teachers all over the U.S. called "Foreign Foods".

Provided by Lavender Lynn

Categories     Steak

Time 2h45m

Yield 1 serving

Number Of Ingredients 8

1 breakfast steak (cut into pieces about 2-inchx6-inch) or 1 any thin steak (cut into pieces about 2-inchx6-inch)
1/2 slice bacon
1/2 teaspoon parsley
1 teaspoon parmesan cheese
1/4 teaspoon garlic, chopped
toothpick
2 tablespoons oil (for frying)
tomato sauce to cover roll

Steps:

  • Lay all thin steaks out flat on cookie sheets.
  • Put 1/2 slice of bacon on each steak.
  • Sprinkle parsley over each steak.
  • Sprinkle parmesan cheese over each steak.
  • Sprinkle chopped garlic over each steak.
  • Roll steak up and fasten with toothpick so steak does not unroll.
  • Brown outside of steak rolls in oil in 4 to 6 quart pan.
  • After all steak rolls are browned, place back in pan.
  • Cover with tomato sauce. (I usually cover the bottom of the pan with steak so I would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.).
  • Simmer for approximately 1-1/2 to 2 hours.
  • Sauce will thicken quite a bit. Make sure steak doesn't start to stick to bottom of pan.

Nutrition Facts : Calories 445.2, Fat 35.3, SaturatedFat 6.6, Cholesterol 83.2, Sodium 120.3, Carbohydrate 0.4, Protein 30.6

ROLLED FLANK STEAK



Rolled Flank Steak image

Make and share this Rolled Flank Steak recipe from Food.com.

Provided by NcMysteryShopper

Categories     Steak

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks
6 garlic cloves
1 1/2 cups croutons
2 tablespoons chopped Italian parsley
1/2 teaspoon sea salt
2 tablespoons olive oil
kitchen string
2 tablespoons butter
Italian parsley, sprigs for garnish

Steps:

  • Pre-heat oven to 400º.
  • In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
  • Drain and let cool.
  • Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
  • Spoon paste on top of flank steak.
  • Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
  • (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
  • Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
  • Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
  • To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
  • Garnish each round with parsley.

ROLLED FLANK STEAK



Rolled Flank Steak image

I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.

Provided by ANGELSHARK

Categories     World Cuisine Recipes     European     Italian

Time 5h45m

Yield 6

Number Of Ingredients 9

1 (2 pound) beef flank steak
¼ cup soy sauce
½ cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
½ cup fresh spinach leaves
½ cup sliced crimini mushrooms
½ red bell pepper, seeded and cut into strips

Steps:

  • Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
  • Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  • Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
  • Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g

TRADITIONAL POLISH BEEF ROLL (ROULADEN)



Traditional Polish Beef Roll (Rouladen) image

Make and share this Traditional Polish Beef Roll (Rouladen) recipe from Food.com.

Provided by mommymakeit4u

Categories     Onions

Time 1h30m

Yield 4-6 rolls, 2-3 serving(s)

Number Of Ingredients 11

4 -6 thinly sliced steak
1 small onion, chopped
9 -12 slices uncooked bacon
3 tablespoons olive oil
pickle, chopped
dry mustard
salt
pepper
1 cup beef stock
3 tablespoons sour cream
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • season steak with dry mustard, salt and pepper.
  • Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
  • Heat large pan with olive oil and brown rolls on all sides.
  • Remove rolls and place in casserole dish with lid.
  • Deglaze pan with beef stock and pour over rolls.
  • Braise for 1 hour in preheated oven.
  • Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
  • Serve sauce over rolls and enjoy!

Nutrition Facts : Calories 723, Fat 70.3, SaturatedFat 20.6, Cholesterol 77.3, Sodium 1252.2, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 14.1

FRENCH STEAK



French Steak image

Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker.

Provided by Toni in Colorado

Categories     Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs round steaks (cut into serving size pieces)
1/2 cup all-purpose flour
salt and pepper
2 tablespoons butter
1 tablespoon olive oil
2 large onions, sliced
1 garlic clove, minced
1 cup white wine
1 cup beef bouillon
2 teaspoons soy sauce
1/8 teaspoon pepper
1 cup cheddar cheese (grated)
1/2 cup sour cream

Steps:

  • Dredge steak with flour seasoned with salt and pepper.
  • Brown on both sides in the butter and oil.
  • Remove steak from pan and add onions to the skillet and saute until golden.
  • Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
  • Return steak to the skillet.
  • Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
  • Remove meat to a platter and keep warm.
  • Stir the cheese into the onions and pan juices until melted.
  • Then stir in the sour cream and heat but do not boil.
  • Pour the sauce over the meat and serve.

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