Horseradish Steak Roulade

I really struggled to decide between Gorgonzola and horseradish to accompany my steak tonight…Either would go well in this, but since I figured the Gorgonzola would enhance one of my side dishes, I went with plain horseradish.  So here we are: A nice robust flavoured winter dish without going too crazy with the calories (thanks to the cut of meat and the side dish choices) for a blustery day.

There are a lot of variations to this dish that you can make too if you don’t care about the pinwheel aspect.  For example, you can just roast or grill the steak and then put the horseradish on after you flip your steak to finish with it (although you would be giving up the great stress relieving activity that comes with the meat tenderizer).

I paired this with Gorgonzola Mashed Turnip and steamed broccoli, but it would go well with mashed potatoes, wild rice, quinoa, most roasted/steamed/sautéed veggies (think asparagus!), and/or a side salad.

Time: 35-40 Minutes (most of which is cooking time)

Ingredients:

  • Beef (I used a Bottom Round Roast that I sliced into individual portions and froze, but if you want to cut out some prep-time, go with a flatter cut like a flank steak)
  • Horseradish
  • If Horseradish plain isn’t your thing, mix it with a little mayo for a bit more creaminess and dilution…Or skip it all together and wrap the beef around Gorgonzola or asparagus spears.

Method:

  • Preheat your oven to 350 Degrees F, and cover a roasting or baking pan in foil (to aid in cleanup after)
  • Flatten your meat! I like to put the meat in a gallon zip top bag that is mostly zipped (so air can still escape, and you don’t explode a meat balloon in your kitchen) and go to town.
  • Apply as much or as little of your filling as you like
  • Roll the meat. It’s not necessary for the meal, but I do suggest stabbing the meat through in a few places with toothpicks to help it hold together better during cooking (who wants an unraveled roulade, afterall?)
  • Roast until it reaches an internal temperature of about 145-160 Degrees F
  • Remove from the oven, and let sit for 4-5 minutes
  • Plate, Devour, and Enjoy!
  • Hint for maximal eating enjoyment: Cut against the grains wherever possible, especially if using a flank steak. That will shorten the fibers in the meat, and it will be much less likely to be chewy as all get-out.

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