The Great Flank Steak Roulade Experiment

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happy cooking.


1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)
salt and pepper to taste
1 tbsp black currants
1/4 cup plain breadcrumbs
2 tbsp chopped Italian parsley
1 ounce pancetta, slice into thin strips
2 tbsp finely-grated Parmigiano-Reggiano cheese
For the braising liquid, I used:
3/4 cup white wine
3 cups tomato sauce
2 cups chicken broth
1 bay leaf
enough water to just cover

Source recipe:

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