Another post inspired by my best friend Kendra. She sent me a message with a link to a chimichurri beef roulade and said it’d make a great blog post. And she was right, of course, because beef roulade is delicious and does make a great post. But I decided to nix the chimichurri and go with a sort of jalapeño popper inspired filling. It’s amazing! And pretty easy to make, promise. Make this Blue Cheese Jalapeño Beef Roulade for dinner tonight! Your family and friends will be impressed!
Beef roulade makes for a great presentation and people will think that you spent hours preparing this meal. But in reality it’ll only take you about an hour to make. I used a flat iron steak but a flank steak works just as well. You have to pound the steak out until it’s about half an inch thick and then cover it with the filling, roll it up, secure it, sear it on all sides, and then bake it. Easy, peasy. If you don’t have kitchen twine, you can secure it with toothpicks.
I recommend serving this with Brussels sprouts but any of your favorite vegetables will work. Simply chop your vegetable of choice into one inch pieces and toss with garlic powder, grated parmesan cheese, salt, pepper, and red pepper flakes. Then you bake the vegetable with the beef roulade and you’ve got an easy sheet pan meal. Perfect for weeknight dinners.
- ~1½ pound flat iron (or flank) steak
- 4 garlic cloves, minced
- ¼ cup green onions, chopped
- ¼ cup loosely packed parsley, chopped
- 1 jalapeno, seeds removed, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 4 ounces of blue cheese
- 2-3 cups of chopped vegetable of choice (Brussels sprouts, broccoli, cauliflower, carrots, asparagus), cut into about 1-inch pieces
- 1-2 tbsp garlic powder
- 3-4 tbsp grated parmesan cheese
- 1 tbsp olive oil
- ¼ tsp red pepper flakes, optional
- Combine garlic cloves, green onions, parsley, jalapeño, olive oil, lemon juice, and blue cheese in a bowl.
- Place the flat iron steak between sheets of plastic wrap and pound using a meat mallet or rolling pin until it is about ½ inch thick. Recommend placing meat on a large cutting board before pounding, in case plastic wrap tears. Once meat is ½ inch thick, place on cutting board with the grains running horizontal. Season both sides with salt and pepper.
- Spread the blue cheese mixture on the steak, leaving about ½ inch at the edges.
- Preheat oven to 350 degrees.
- Place a large skillet over medium heat.
- Roll the steak lengthwise away from you. Wrap tightly. Secure with kitchen twine. Tie the twine 1-2 inches apart. You can use toothpicks if you don't have twine.
- Drizzle the preheated skillet with olive oil. Increase heat to medium-high. Sear the roulade, seam side down. Turn roulade to sear all sides to a golden brown. Remove from heat and set aside.
- In a large bowl, toss vegetable with garlic powder, grated parmesan cheese, olive oil, and salt and pepper to taste.
- Place the roulade on a large baking sheet, seam side down. Arrange vegetable around the roulade.
- Bake in the oven for 20-25 minutes, until center of roulade is 130 degrees. Let roulade rest for 10 minutes before slicing.
- Cut the strings or remove toothpicks. Slice the roulade into about ½ inch thick rounds. Serve with roasted vegetables.
Inspiration from this recipe from Tastemade.