Recipe by Chef John
"I don't remember exactly why, but for the longest time I've wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success."
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flank steak, trimmed
salt and ground black pepper to taste
dry bread crumbs, divided
chopped fresh flat-leaf parsley
pine nuts, or to taste
cayenne pepper, or to taste
red pepper flakes, or to taste
thinly sliced pancetta
grated Parmesan-Reggiano cheese
olive oil, or as needed
water to cover
* Percent Daily Values are based on a 2,000 calorie diet.
Flank Steak Roulade
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 154
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