Best Wagyu Skirt Steak Roulade Recipes

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WAGYU SKIRT STEAK ROULADE



Wagyu Skirt Steak Roulade image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 10

4 large red onions, sliced into 1/4-inch rings
1 cup balsamic vinegar
One 8-ounce wagyu skirt steak, cleaned and trimmed
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
2 tablespoons flat-leaf parsley leave, finely chopped
1 teaspoon fresh rosemary needles, chopped
1 cup grated Parmesan
Olive oil, for brushing
Fire-roasted piquillo peppers, for serving

Steps:

  • For the jam: Burn the onions on a grill or under the broiler until completely charred, about 8 minutes. Chop the burnt onions into a fine paste adding the vinegar in small amounts.
  • For the steak: Preheat the grill. Butterfly the steak and sprinkle one side liberally with salt and pepper. Thinly coat the same side of the steak with the mustard. Lightly top the mustard with 1 tablespoon of the burnt onion jam, spreading evenly but trying not to mix the two. Sprinkle the parsley and rosemary on top and cover everything with the cheese.
  • Roll the roulade tightly and secure with three pieces of wet butcher twine. Brush the outside with olive oil, then sprinkle with salt and pepper. Grill for about 12 minutes. Rest the meat, and then cut into four slices and serve with some roasted piquillo peppers.

HORSERADISH-CRUSTED STEAK ROULADE



Horseradish-Crusted Steak Roulade image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2 red bell peppers, stemmed, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 2 1/4-to-2 1/2-pound flank steak, trimmed
1/2 pound sliced provolone cheese (about 8 slices)
3/4 cup breadcrumbs
3 teaspoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 tablespoons drained horseradish
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper

Steps:

  • Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.
  • Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
  • Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
  • Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
  • Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

STEAK ROULADE WITH PROVOLONE



Steak Roulade with Provolone image

Provided by Food Network Kitchen

Time 7h30m

Number Of Ingredients 15

2 6-ounce cans tomato paste
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1 small bunch basil, torn (about 10 leaves)
1 1 1/2-to-1 3/4-pound flank steak
Kosher salt and freshly ground pepper
1 2/3 cups grated provolone cheese (6 to 7 ounces)
3 small cloves garlic, minced
1 cup panko breadcrumbs
1/2 cup grated pecorino romano cheese (about 2 ounces)
1/3 cup golden raisins
1/4 cup pine nuts or chopped walnuts
1 cup lightly packed fresh parsley
Polenta, for serving

Steps:

  • Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat.
  • Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.
  • Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.
  • Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.

TATANKA ROULADE



Tatanka Roulade image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

6 (8-ounce) buffalo flank or chuck steaks, cut 1/2-inch thick
1/2 cup brown mustard
2 portobello mushrooms, sliced
2 medium green peppers, sliced
2 medium red peppers, sliced
8 strips thick-cut bacon
Your favorite blended seasonings
1 medium onion, chopped
1 1/2 cup beef broth, heated
4 tablespoons all-purpose flour

Steps:

  • Tenderize steaks, if necessary, by pounding. Using a clean dish for preparation, divide mustard and spread on top of each steak. Divide mushrooms and peppers evenly on top of each steak. Roll up each steak, enclosing the peppers, and wrap each roll with 1 slice of bacon. Repeat procedure with remaining 5 steak rolls. Secure with string or a skewer. Lightly season with blended seasoning mixture.
  • In a Dutch oven over medium-high heat, cook the remaining 2 strips of bacon; add onion and cook until tender. Add the steaks and brown lightly on all sides. Add hot beef broth and reduce the heat. Braise the steaks until an instant-read thermometer registers an internal temperature of 140 degrees F.
  • Remove the steaks from the Dutch oven. Add the flour to the reduced stock and whisk to make a brown sauce. Return steak rolls to Dutch oven and keep warm until serving time. Internal temperature at serving time may be 160 degrees F.
  • To serve: remove string or skewer. Cut steak diagonally to show colors of peppers and mushrooms. Drizzle sauce over top.

WAGYU STEAK



Wagyu Steak image

Provided by Food Network

Categories     main-dish

Time 18m

Yield variable

Number Of Ingredients 3

Wagyu steaks
Salt and pepper
Cooking oil

Steps:

  • Preheat oven to 450 degrees F. Put a small amount of oil in a skillet. Rub both sides of your steak with salt and pepper. Preheat the skillet over a high flame until it starts to smoke. Using tongs gently place the steak in the pan. Allow steak to cook for about 3 minutes per side and then place the pan into the oven for an additional couple of minutes. Remove from the oven, put on cutting board or plate and let the steak rest for a couple of minutes.

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