Recipe -May 2012- Stuffed Flank Steak Roulade with Polenta and Peas


Courtesy of


The Apple barrel

Stuffed Flank Steak Roulade  with Polenta and Peas

2 ½ pounds flank steak
6 oz. multi grain bread
5 oz. red pepper
1/4 large onion
5 oz. mushrooms
3 oz. mild sausage
2 oz. pesto
2 eggs
5 oz. beef stock
4 oz. stone ground corn meal
1 cup of peas


  • Salt and pepper flank steak, sear in butter.
  • Saute sausage.
  • Medium dice multi-grain bread and mushrooms.
  • Fine dice red pepper and onion.
  • Combine bread, mushrooms, red pepper, onion and sausage.
  • Fold in pesto, eggs and beef stock.
  • Evenly layer stuffing over flank steak.
  • Roll up and tie with butcher string. 
  • Roast in 350 degree oven until internal temperature reaches 140 degrees.

For Polenta

  • Add stone ground corn meal to boiling water and follow directions.
  • Serve with a cup of fresh steamed peas.

115 State Route 30A, Schoharie, NY • 295.7179 •


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