Flank Steak Roulade Experiment - Stuffed & Rolled Beef Flank Steak Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/237317/Flank-Steak-Roulade/

[@mosesthiago3468]

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[@leonardkian4305]

@Moses Thiago Instablaster ;)

[@mosesthiago3468]

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[@mosesthiago3468]

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[@leonardkian4305]

@Moses Thiago Happy to help xD

[@rmwolfe_]

"Big chief of your beef spleef" is probably the best one you'e done yet, chef. You could say it had me rolling.

[@eastendthug]

"Big chief of your beef queef" would have been good too

[@BulletFever1]

Your joke was bad, to put it bluntly. (It wasn't really, I just wanted to join in)

[@BulletFever1]

***** No way I posted this 11 months ago.

[@MsLuminescence]

this is so great - I was just about to try braising a flank steak because I am too lazy to fire up the grill and I want a warm oven to help heat my house tonight. I search KZbin for Braised Flank and... Of course Chef John has tried this! He knows my wishes before I even wish them. Unreal! Thanks Chef John!

[@MrAtaguas]

"How Dare you question my methods..." Ahahahahha he forgot... lol Chef Johns funny as hell!!

[@gcerchio]

Lovely Chef! I have been making flank rolls for years. I butterfly with a 2 foot long Spanish ham knife. My favorite stuffings are thin sliced portobello mushroom, fresh basil leaves, string cheese on top of a tapenade of black olive, garlic, tomato, pine nuts and olive oil smeared all over the inside of the roll. Great idea to pound the flesh before stuffing!

[@Juanelo1946]

This is a terrific recipe and most engaging demonstration! I love your subtle humor! There are some supermarkets around me that sell flank steak already thinned and ready to roll. I made braciole in a video recipe recently that was similar. Now, I must try it your way! Outstanding!

[@eastendthug]

You've really outdone yourself with this one, this looks incredible.

[@eastendthug]

***** yes

[@ericjohnson8482]

"Ask the friend who took you to the Phish concert, they probably have a feel for this." This had me laughing so hard I had to pause the video.

[@LeviathanStorm38]

Don't forget "You are the big Chief of your beef spleef." xD

[@PhillipCummingsUSA]

I love this idea. I'm probably not going to stuff it with the same things but the inspiration will all have come from you.

[@lupemendoza6461]

my family is tight on money lately but when we like to eat something special we choose a recipe from you're videos and go out and buy the ingredients to make some you this great food you upload . thx for the great instructions

[@MysterAli]

I just made this today! I added a lot more veggies to the sauce however, and turned it into a stew after removing the steak, delicious! Thank you Chef!

[@chefmike9945]

Chef John. You are the Regent of the Roulade. Tasty as always. An excellent technique to learn. Blessings ChefMike

[@Timinator62]

Ha ha ha "ask that friend that took you to the Phish concert..." Chef John has the cooking skills, the humor and that smooth voice that makes him way better than most if not ALL of the Food Network "Chefs"...well except Giada, she looks better in a dress...

[@sarahbartowski4425]

I want to thank you for sharing this amazing experience with us! I absolutely adore your channel!

[@notexactlyrocketscience]

In germany, we fill them (beef topside cut) with salt, pepper, onions, dijon mustard, bacon strips and gherkins. Browned in a pot, fill pot with water and braised at 160C for about 1.5 hours.

[@notexactlyrocketscience]

Oh, and filled to half the height of a roulade. About 500-750ml.

[@dozog]

You must mean 360 degrees, since it's a roulade. A pot with water will never go to 160 Celsius.

[@corvusprojects]

Chef John, you desperately need 1080p resolution. 720p doesn't do justice to your masterpieces. :)

[@UhOhUmm]

Or he could go to 4K right away to prepare for next gen ^^

[@user-ij7lp5xx3f]

Agreed. This video looks pretty bad on my computer.

[@Alowishius]

A+ Maybe you should get a better computer, it looks just fine on mine?

[@user-ij7lp5xx3f]

Criously I have a retina display macbook... his videos didn't seem as bad on my old computer since the screen was so shitty.

[@jesusthroughmary]

A+ Get off your lazy ass and cook it for yourself if you want to see it in higher resolution.

[@thinglikejack]

In 100 years, when Flank Steak Roulade is one of the world's most famous dishes, people will begin the unrolling stage their parents taught them to ALWAYS do, like their grandparents always taught THEM to do. The world won't know why, but they will be certain the first unrolling is one of the most important steps.

[@petalchild]

My family has always used flank steak for rouladen lol

[@foodjazz]

What a great dinner idea! Good job, Chef!

[@YouTubeCertified]

You're the man chef John.

[@UtiliTerran]

Chief of your own beef spliff. Pure genius.

[@GreySheep999]

Our family has always done a similar recipe that everyone called rouladen. Basically done almost exactly like that, except stuffed with mainly just onions and bacon, and done in several small rolls instead of one big one.

[@TheFragWolf]

Always at night. This is pure tease.

[@ohmysweetnurse]

"Ask that friend who took you to the Phish concert" - well played, Chef John.

[@ppppumper]

Looks MOUTHGASMIC my friend!

[@opalprestonshirley1700]

That was a great recipe. I'll give that a try and about the pine nuts we all forget some times. Thanks

[@3faustkids]

Very beautiful recipe!!!

[@dankon2]

Your recipes are fantastic and commentary hilarious. Subscribed!

[@CIyepiz]

I tried and it was amazing! my couple loved it! thanks a lot!

[@rkmugen]

Wrapping it in a thin prosciutto or thin pancetta might work... but if you're braising it for so long, I don't know if you intend for the outter-most layer to remain crispy, after all that time braising. You could also do a version that calls for regular un-smoked bacon of the usual thickness..... though that would involve draining of the excess fat after searing (not too big of a deal, imho).

[@eternalbliss090222]

Sorry for my language bt I f*ckn died when he said to unroll it again to add the pinenuts! HAHAHHAHAHAHAH eherm...sorry. lol

[@Metayounis]

Wha

[@eternalbliss090222]

Lol it was funny hahahahahaha I love chef John

[@janthomaszvic2335]

+Metayounis p

[@sylviafischer7739]

That looks soooo yummy !!!

[@califdad4]

I have seen this done with bread stuffing rolled inside, always wanted to try this, yours looks good, minus the currants, I compelely dislike raisins and do not use them at all

[@Barnekkid]

3:43 one of the best Chef John quips ever.

[@daviamorim]

The "prosciutto exoskeleton" really cracked me up. XD

[@karlkelley9103]

*_Exoskeleton_*...not a word I would have expected on a food show!

[@mikesanders3246]

"Your the Big chief of your beef spleef" As a fellow chef I have to say, BRILLIANT!

[@chairofbowlies10]

100 points for the Phish comment, love your videos Chef John :)

[@leslielelaind3521]

That was awesome, I'm a garlic lover and would have had to add a smer of it inside. Can't wait to try this! Thanks again:-)

[@Enderwiggan1]

The unrolling is the most important step

[@Maimouna843]

Looking good!

[@TessCooks4u]

Looks wonderful. What time is supper?

[@q2theheart]

Interesting recipe.

[@DeadLikeTick]

Ask your friend that brought you to the phish concert.... Beef spleef. You are the BEST Chef John.

[@konsvarka7376]

i think it looks good on the outside as well

[@christinaoh7022]

Do you have to use a dutch oven for this to turn out well?

[@MrDominic22]

I really love your subtle jokes.

[@capria30]

Nice! Looks good!

[@honia05]

It was so worth watching thank you

[@metalcorequeen]

What if you stuffed the steak with ham and then stuffed the ham with chicken, what would you call it? A Stehaken?

[@Xelbiuj]

Big Chief of your beef spleef is the best one yet, lol.

[@rostharan]

Aren't we ready for a wellington?

[@metalslingr]

"Az-Aweez" Love it!

[@aidanngreenwolfe200]

That's a must try!

[@jsiadihfaksjdf]

Nice video, this is so similar as we cook here in Spain, looks so tender and tasty, congrats from Seville, Spain. Tip: next time you can try to put some white wine instead of braising liquid. It really doesn't mind the quality of the wine. **Edit, he used white wine as braising liquid, i realised later.

[@kaitlyn__L]

he said he used white wine in the video!

[@jsiadihfaksjdf]

Kit Vitae oh right 4:50 i just realised, :) very nice recipe then, perfect.

[@kaitlyn__L]

hehe~ i guess "braising liquid" is the name for what's happened after, rather than what went in.

[@jsiadihfaksjdf]

yes, i didnt know the meaning,is the first time i hear that. My english is quite regular. :D

[@spanishcooking9493]

which recipe are you referring to? you are right, I would've add red wine instead ;-)

[@gerbman2004]

BEEF SPLIFF! Chef Jon you keep getting funnier!

[@keenedge100]

Chef John, would using caul fat help in smoothing the outside of your roulade as it braised?

[@foodwishes]

yes. yes it would.

[@michaelphillips8960]

Hey Chef John, I know this is an old one, but what do you think about doing a reverse sear here? braise for a couple hours and then a real hot sear in a heavy pan to try and crust up that stringy exterior?

[@KITTY20112012]

Your brilliant

[@TheDanielCorp]

Great experiment Chef, really love these unique videos. Sets you aside from all the rest of the cooking vlogs. Thanks Peace and Love D.

[@heyintrepid]

Wow, thanks!

[@degenret01]

I'm thinking that braising liquid will make some nice soup stock.

[@johnphilbill]

420 likes on your culinary spliff rolling tutorial! Nice!

[@inept0]

A stiff boning knife that Chef John is using here can be purchased for less than 20 dollars. I paid about $17 for mine at restaurant depot.

[@iamindigobaby]

Chef John, will the flank steak be tough after cooking for so long?

[@nathanielfarrugia]

I may also try turning this into a wellington.

[@jpham1990]

Can you make chicken pot pie?

[@lillysmith5464]

Yummy

[@Chimel31]

"pancetta exoskeleton" Precious!

[@351cleavland]

Can I butterfly the steak with a spork???

[@lcseeker17]

Hey chef is there a different name for the flank steak?

[@suroj]

Genius

[@gypsy269]

i want to stuff a pork roast with a beef roast for christmas dinner,,,can i do and and if not why not???

[@poodleish1]

You should make bread sticks next!

[@Metemi]

You are the big chief of your beef spleef! lol

[@joakimjonshult581]

RUSSIN!!!

[@comesahorseman]

FWIW, that knot used in the tie-ups is also called a surgeon's knot. You're welcome! ;)

[@BillPairaktaridis]

Maybe searing the outside in a hot pan would've kept it golden brown on the outside and still allow it to cook on the inside during the braising.

[@patrice1380]

TUVM ❤

[@sotxbob]

interesting play for Fajita meat. I will try this soon. As long as the flavor is there, the outside look makes no difference to a hungry mouth ! ;~D

[@jaredmorgan8474]

That meat tenderizer looks like a stamp a librarian would use.

[@blutey]

Does anyone know what Brits call US flank steak? I don't recall seeing flank steak in the UK. Is there any similar cut in the UK that can be used instead?

[@kevinparks5220]

Ask your butcher they will be able to point you in the right direction. Cheers

[@ginduf]

"bavette is same as flank dteak/flap meat, cut from the flank below the short loin/sirloin." --that's what i got when i googled your question.

[@MrsDadde]

No need to improve the outside it looks great, rustic and delisious.

[@tyreiraeth]

Mike Rowe-Raisins?

[@DeadLikeTick]

Dirty Puns....

[@PockASqueeno]

What is a braising pot? Can you just use a regular pot? I don't think I've ever braised anything before.

[@Jerseyisnakedbareitall]

A braising pot is a dutch oven PockASqueeno. Just go into your local department store or walmart and ask for one.

[@SimeonToko]

Did he forget the pine nuts the first time you think?

[@MorselOfBread]

No, he didn't. Italians like to roll and then un-roll their food like that.

[@ellec3747]

Nooo, he said it was on purpose and everything! Why would he ever lie to us?

[@bewareofwil]

That looks ABRAISING.

[@RollinLeonard]

YOU ARE THE BIG CHIEF OF YOUR BEEF SPLIFF! you're a fucking genius.

[@edom7]

The ends of the meat are not stringy or frayed......they are rustic style.

[@janicep1508]

Every recipe I've seen for Flank Steak says to marinate it for minimum of a few hours. Won't this cut of beef be tough if you don't marinate it? Also, won't the marinade add more flavor?

[@Mssushicatt]

The long 2 hour cook softened the meat so I don't think a marinate would be required.

[@IrmaU94]

Kitchen Witch thats not how marinades work... marinades arent meant to soften anything. You marinate something to inject flavor. If you dont do that for at least a few hours it missed the whole point.

[@Xani13]

So basically you made braciole?

[@Ultradude604]

Some of the vids you made look good, and some of them for me is just... meh.... But this one, has gotta be on your Top 10! Can't go wrong. I wonder if it'd be better with a dry heat method though....

[@chaist94]

No pickles?

[@RuudJH]

I'd put in some garlic too

[@jeaniebaby001]

phish concert comment got me lol

[@shizzlebizzfizz]

Chef John, you seem like you have made countless dishes and recipes in your time. Will cooking ever get boring for you?

[@phakyotim]

did he forget to put in the pine nuts? or do you actually have to roll it back out? just curious if it was a joke or not

[@Tethmes]

The great and powerful Chef John would never forget anything. He intentionally left them out to see how many of the subscriber flock would have to be sacrificed for questioning that he would. Fear for your very life Drewand... Now run you fool!! Run!!! Before it's too late!!

[@JazzysHomeCookin]

Tethmes You are the reason I love KZbin. lmfao

[@Simon2000Cool]

It was so that the pine nuts had a layer of spices and parmacan under and on top.

[@DeadLikeTick]

Pine nuts spontaneously appear when Chef John makes a roulade. Dont question the Chef John.

[@nahanda]

All you need is a sweet galze on the outside like brown sugar bbq

[@MaestroGradius]

chef john will add cayenne to almost anything

[@user-ij7lp5xx3f]

CAN YOU UP THE VIDEO QUALITY? WHY ARE YOU STILL SHOOTING IN 720P? This video looks like shit on my retina display macbook. All of my subscriptions upload in at least 1080p.

[@bobnuck1426]

I'm so friggin hungry