Italian Herb & Cheese-Stuffed Beef Roulade

1. Preheat medium nonstick skillet over medium heat until hot; add garlic and shallot. Cook 2 to 3 minutes until translucent. Combine garlic mixture with parsley, basil, oil and sage in food processor bowl; pulse on and off to form roughly chopped  paste.

2. Place beef Flank Steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1 cm thickness and rectangle approximately 25×30 cm. Place steak on cutting board so grain is running side to side. Spread garlic mixture on steak. Arrange salami evenly on garlic mixture. Top salami with provolone, leaving 2,5 cm border at the far edge. Starting from side closest to you, roll steak tightly to form a log. Wrap tightly with plastic wrap; refrigerate 30 minutes.

3. Preheat oven to 175°C. Remove roulade from plastic; place on aluminum foil-lined broiler pan coated with cooking spray. Using 6 pieces of kitchen string, tie log in even intervals. Roast in 175°C oven 1 hour to 70 minutes or until instant read thermometer inserted horizontally into center registers 70ºC, turning once. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 minutes before slicing. Remove string before carving into 6 slices. Season with salt and pepper, as desired.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.