Beef flank rolls with vegetables - Le Coup de Grâce

Beef flank rolls with vegetables

Preparation :30 min Cooking :15 min
Difficulty :easy
Servings :4

The flank is one of my favourite pieces of meat in the beef. The texture is perfect and when cooked properly, its taste is hard to beat. Now imagine with a little Asian marinade and rolled with vegetables? It gives something really interesting !!!

Ingredients for the sauce

  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon grilled sesame oil
  • The juice of 1/2 lime
  • Salt and pepper from the mill

Ingredients

  • 1 carrot, peeled and cut into julienne
  • 8 thin asparagus, tail removed, cut in half
  • Olive oil
  • About 1/4 of a red onion, cut into thin strips
  • 1/2 red bell pepper, cut into thin strips
  • 2 Portobello mushrooms, cut into thick slices
  • 600 g beef flank steak, cut in half on the thickness
  • Sesame seeds
  • Salt and pepper from the mill

Preparation

  • Preheat the oven to 400°F.
  • In a bowl, add the ingredients for the sauce then season with salt and pepper. Mix and reserve.
  • In a large, non-stick skillet heated over medium-high heat, add a thin stream of olive oil followed by the carrots and asparagus. Season with salt and pepper. Cook for 2 to 3 minutes just to soften slightly. Place on a plate and reserve.
  • Place the beef on a work surface and place in the centre a few julienne carrots, two pieces of asparagus, a few strips of red onion, two strips of red bell pepper and a large slice of mushroom. Sprinkle with a thin stream of sauce (keep some for cooking!), season with salt and pepper then roll everything tight. Secure with toothpicks. Repeat with the rest of the steaks.
  • In a large, non-stick skillet heated over medium-high heat, add a thin stream of olive oil and place the flank rolls. Cook for 2 to 3 minutes per side, or until meat is well coloured and vegetables are cooked. Baste liberally with the fresh sauce. If necessary, continue cooking in the oven for a few minutes to obtain the desired level of doneness. Garnish with sesame seeds and serve with a salad or basmati rice!
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Our wine stewards suggest

+- 30$DOMAINE DU VIEUX LAZARET 2012

A perfect Châteauneuf-du-Pape with a good price range for it's appelation. Hints of strawberry jam, cacao, spices and licorice... Simply a flavorful wine!

TANAKA, LE CORSAIRE, 4.6%

The freshness of the vegetables will be supported by this white beer with aromas of orange, ginger and clove. The notes of spices will come just enough to marry with the meat. Perennial bubbles, it will be more digestible to support the piece of meat.

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