Horseradish-Crusted Steak Roulade

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Extreamly good, however my butcher never heard of a 2.5lb flank steak though, so i got 2 1.75lb steaks and doubled the recipe and used panko breadcrumbs. Much like everyone else I would suggest to use double the horseradish as well.

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This was a fabuous dinner party dish for Italian night. Everyone gave it 5 stars. The prep can be done in advance and the roasting time was spot on for my roulade. Perfectly med-rare. It presents beautifully on the plate with the leek-herb stuffing and roasted peppers/provolone. I did use fresh bread crumbs made from sourdough and next time would up the horseradish in it. While I tasted it before applying to the roast the horseradish seemed to mellow out a bit with baking. Be sure to pound the meat to the recommended 1/4". The meat was so tender you could cut it with a fork. No one guessed the meat was flank steak. It didn't have that same texture as flank steak after the pounding. Also, I would recommend you have the deli slice the provolone very thin to facilitate rolling the meat. This is a keeper and I have added it to my repeat performances. In fact, you could make any type of filling you wanted and the results would be outstanding. No sauce required!

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This was terrific even tho I overcooked it getting use to cooking in a convection over. Yum. Will definitely make it again!

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Very elegant and delicious! and doesn't take a lot of time to make it either. Totally I will make it again for special events!

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Delicious! I made two of these roulades for a dinner party of 12 people (and served them with the Roasted Grape Tomatoes, Cafe Green Salad, and Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze recipes also on this site - all equally tasty!, and it was perfect.

Prepping all of the ingredients takes some time - pounding the steak out, charring/roasting the peppers, chopping and sauteeing the herbs, leeks, garlic etc. - but it's really worth it when you're looking for a special meal. I also doubled a lot of things (more cheese, more herbs, more garlic, more horseradish in the crust for a bigger flavor boost.

The actually assembly itself is pretty easy (I put the ingredients much closer to the side I was rolling from though, because they pushed back towards the far edge as I rolled, and with a thermometer they came out perfectly medium-rare. Wonderfully complex flavors - you won't be sorry if you try this!

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Outstanding recipe....I'm a professional chef and this is definetely a keeper. Beautiful and delicious...a great dish to impress your friends with...Beginners don't dispare..just take your time...you can do it! Anything good is worth working on!

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I made this last night for my family...YUM! I used Blue cheese instead of the provolone and it was very tasty. I think the only thing I would change would be to add a touch more horseradish to the crust. Definitely making it again!

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This was such a hit with everyone in my family! Definitely will be a keeper ...it looks very impressive and tastes wonderful. By pounding out the flank steak it was soft as butter (not sure about the person who made the comment about it being tough? ours was so soft. Rolling it up wasn't too easy but once I figured that out the rest was a snap.

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Perfection! My daughter and I made this for New Years Dinner. It requires a lot of chopping of fresh herbs but when you sit down to eat it you'll know it was well worth it. We actually cooked two so we were sure to have enough. It stayed perfectly intact for slicing and the aroma in the kitchen was so good we could hardly waiti for it to finish cooking. It really is easy to do and you can prepare the herbs earlier so they are ready for you when you start putting it all together. You can't go wrong with this dish. It will become your all time favorite for at least one of the Holidays. There is still buzz all over the internet about the one my daughter and I made. The guests REALLY likes it. Oh, be prepared to have copies of the recipe on hand. Everyone trying this will want it.

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I made this for an anniversary dinner and it was amazing! I halved the recipe and used a smaller steak since it was only for two. Also, since I'm lazy, I used jarred roasted peppers. I didn't find making the steak very difficult but it took longer than expected. I will definitely make this again though!