Beef and Pesto Roulade with Greens


junio 23, 2015

Here’s an easy make-ahead recipe with an impressive presentation. For convenience, have the butcher butterfly the beef round steak and purchase prepared pesto.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Productos: 4 - 5 Servings


1 ½ lb (750 g) Inside Round Marinating Steak, 1 inch (2.5 cm) thick, butterflied

Salt and pepper

3 slices bread, crusts removed

⅓ cup (75 mL) prepared basil pesto

1 cup (250 mL) fresh parsley

Olive oil

Assorted salad greens dressed with favourite vinaigrette

Grated Parmesan cheese, optional


Open butterflied steak like book on large piece of plastic wrap. With meat mallet, pound to even 1/4 inch (5 mm) thickness. Season with salt and pepper to taste. Set aside.

Tear bread into food processor. Add pesto and parsley; process to form paste. Spread paste on steak, leaving 1/2-inch (1 cm) border around edge. Starting with long side, roll up like jelly roll. Tie in several places with butcher’s twine or secure with skewers. Rub with olive oil; season with salt and pepper to taste.

Place on rimmed baking sheet. Cook in 300°F (150°C) oven for 30 to 40 minutes or until instant read thermometer inserted into centre of roll reads 145°F (63°C). Remove to cutting board; tent with foil and let stand for 15 minutes. Cut into 1/4-inch (5 mm) thick slices and serve on dressed greens. Sprinkle with Parmesan if desired.

Cook’s Notes: To butterfly steak, start at side with knife parallel to cutting board; cut steak in half almost but not all the way through. To make ahead, prepare Roulade, wrap tightly in plastic wrap and refrigerate for up to 24 hours before cooking. Cook and refrigerate it for up to 24 hours to serve cold.