Horseradish-Crusted Steak Roulade Recipe

Elevate your Sunday roast with this spectacular Horseradish-Crusted Steak Roulade, a dish that looks incredibly intricate but is surprisingly achievable at home. Tender flank steak is pounded thin and spiraled around a vibrant filling of smoky roasted red peppers, sautéed leeks, and melting provolone cheese. The crowning glory is the zesty horseradish and herb breadcrumb crust, which bakes into a golden, crunchy exterior that contrasts perfectly with the juicy, medium-rare meat inside.

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Horseradish-Crusted Steak Roulade Recipe Ingredients

For the Steak & Filling

• 1 (2 1/4-to-2 1/2-pound) flank steak, trimmed of excess fat
• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 large leek, white and light-green parts only, finely chopped and washed well
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• 1/2 pound sliced provolone cheese (about 8 slices)
• Kosher salt and freshly ground pepper

For the Horseradish Crust

• 3/4 cup breadcrumbs (panko or regular dry)
• 3 tablespoons drained prepared horseradish
• 3 tablespoons chopped fresh parsley
• 3 teaspoons chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil (plus more for brushing)
• Kosher salt and freshly ground pepper

How To Make Horseradish-Crusted Steak Roulade Recipe

1. Roast the Peppers: Preheat your broiler. Place the halved red peppers cut-side down on a foil-lined baking sheet or broiler pan. Broil them close to the heat source for 8 to 10 minutes until the skins are blackened, blistered, and charred. Transfer them immediately to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes; this loosens the skin. Peel off the blackened skins with your fingers, then slice the roasted flesh into strips.
2. Sauté the Leeks: Preheat the oven to 425°F (220°C). Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped leeks and minced garlic. Cook, stirring occasionally, until the leeks are soft and translucent but not browned, about 5 minutes. Remove from heat, stir in the 1 cup of chopped parsley, and season with salt and pepper. Let this mixture cool slightly.
3. Prepare the Steak: Lay the flank steak on a cutting board. Using the flat side of a meat mallet or a heavy skillet, gently pound the steak until it is an even 1/4-inch thickness. This tenderizes the fibers and makes it easier to roll.
4. Layer the Filling: Arrange the steak with the grain running up and down (vertical), and the long side facing you. Season generously with salt and pepper. Lay the roasted pepper strips evenly over the meat, leaving a 1-inch border around the edges. Layer the provolone cheese slices on top of the peppers, followed by the leek and herb mixture.
5. Roll the Roulade: Starting from the long edge closest to you, roll the meat away from you into a tight, firm cylinder. Tuck the filling in with your fingers as you roll to keep it secure. Ensure the seam is on the bottom.
6. Make the Crust: In a medium bowl, combine the breadcrumbs, rosemary, parsley, drained horseradish, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper. Mix with a fork until the crumbs are moistened and hold together slightly when pressed.
7. Crust and Tie: Brush the outside of the steak roll lightly with olive oil. Press the breadcrumb mixture firmly onto the top and sides of the meat. Cut 3 or 4 lengths of kitchen twine. Carefully tie the roll at intervals to secure it. Tip: Don’t tie it too tightly, or the breadcrumbs will pop off; just snug enough to hold the shape.
8. Roast: Place the steak roll on a rack set inside a roasting pan. Roast in the preheated oven until the crust is deep golden brown and a thermometer inserted into the thickest part of the meat registers 130°F (54°C) for medium-rare. This typically takes about 45 minutes.
9. Rest and Serve: Transfer the roulade to a cutting board and let it rest for 15 minutes. This is crucial for keeping the cheese inside and the juices in the meat. Carefully snip and remove the twine, then slice crosswise into 1-inch thick spirals.

Recipe Tips

• Grain Direction: When laying out the flank steak, look at the grain (the lines in the meat). You want to roll it so that when you slice the final pinwheels, you are cutting against the grain. This ensures the steak is tender, not chewy.
• Horseradish Punch: Use “prepared horseradish” (the grated root in vinegar), not “creamed horseradish sauce.” Squeeze out the excess liquid before measuring so the crust doesn’t get soggy.
• Cheese Matters: Provolone is ideal because it has a sharp flavor that stands up to the beef but melts smoothly without turning into liquid oil like some cheddars might.
• Cleaning Leeks: Leeks hide dirt between their layers. Chop them first, then submerge the pieces in a bowl of cold water, swishing them around to let the grit fall to the bottom. Lift them out and dry well before sautéing.
• Pounding Gently: When pounding flank steak, use glancing blows rather than hammering straight down to avoid tearing holes in the meat.

What To Serve With Horseradish-Crusted Steak Roulade Recipe

This dish is rich and texturally complex, so simple sides work best.

• Roasted Potatoes: Herb-roasted baby potatoes cooked in the same oven.
• Green Beans: Steamed or blistered green beans with lemon.
• Red Wine: A bold Cabernet Sauvignon or Malbec pairs perfectly with the beef and horseradish.
• Simple Salad: Arugula with balsamic glaze to cut the richness of the cheese.

How To Store Horseradish-Crusted Steak Roulade Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat individual slices in a 350°F oven for 10 minutes. Microwaving may make the steak tough and the crust soggy.
• Freeze: It is best to freeze the raw, rolled (but not crusted) steak. Wrap tightly in plastic and foil. Thaw in the fridge, then add the crust and roast. Freezing cooked roulade is possible but the texture of the vegetables inside may soften.

Horseradish-Crusted Steak Roulade Recipe Nutrition Facts

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 650mg
• Total Carbohydrates: 12g
• Dietary Fiber: 2g
• Sugar: 2g
• Protein: 42g

Nutrition information is estimated per slice (based on 6-8 servings).

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