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Blue Cheese Jalapeño Beef Roulade
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Perfectly cooked flat iron steak roulade filled with blue cheese, jalapeños, garlic, fresh herbs, and blue cheese. Serve with garlic parmesan Brussels sprouts.
Course: Easy, Low Carb
Cuisine: Dinner
Servings: 4 -6
Author: Emily
  • ~1 1/2 pound flat iron or flank steak
  • 4 garlic cloves minced
  • 1/4 cup green onions chopped
  • 1/4 cup loosely packed parsley chopped
  • 1 jalapeno seeds removed, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 4 ounces of blue cheese
  • salt
  • pepper
  • 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
  • salt
  • pepper
  • 1/4 tsp red pepper flakes optional
  1. Combine garlic cloves, green onions, parsley, jalapeño, olive oil, lemon juice, and blue cheese in a bowl.
  2. Place the flat iron steak between sheets of plastic wrap and pound using a meat mallet or rolling pin until it is about 1/2 inch thick. Recommend placing meat on a large cutting board before pounding, in case plastic wrap tears. Once meat is 1/2 inch thick, place on cutting board with the grains running horizontal. Season both sides with salt and pepper.
  3. Spread the blue cheese mixture on the steak, leaving about 1/2 inch at the edges.
  4. Preheat oven to 350 degrees.
  5. Place a large skillet over medium heat.
  6. 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.
  7. 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.
  8. In a large bowl, toss vegetable with garlic powder, grated parmesan cheese, olive oil, and salt and pepper to taste.
  9. Place the roulade on a large baking sheet, seam side down. Arrange vegetable around the roulade.
  10. Bake in the oven for 20-25 minutes, until center of roulade is 130 degrees. Let roulade rest for 10 minutes before slicing.
  11. Cut the strings or remove toothpicks. Slice the roulade into about 1/2 inch thick rounds. Serve with roasted vegetables.
  12. Enjoy.