On a roll

One of the (many) perks of working with the talented folks associated with the Certified Angus Beef ^® brand is the food. Delicious, gourmet, innovative, glorious FOOD.

I wouldn’t be too eager to serve as a guinea pig if I worked in the medical field, but my co-workers and I are happy to oblige our chefs when they’re developing new recipes. Chef Michael Ollier, one of our culinary masterminds, was down in our test kitchen this morning. His objective: a new take on flank steak roulade.

Was his timing deliberate, so his masterpiece would be ready at lunchtime? You’d have to ask him that. All I know is I was pretty excited to be in the right place at the right time.

Here’s a step-by-step look at his technique.

Start with a Certified Angus Beef ^® flank steak, filleted so it’s of even thickness, and marinated briefly in balsamic vinegar.

Then, it’s stuffed with good stuff including ground walnuts, garlic and sundried tomatoes.

A layer of arugula will add color and flavor.

Roll it up tightly, roulade-style.

Tie with butcher’s twine, to keep it all together.

Season with a savory blend of parmesan cheese, salt, pepper and rosemary.

Place in roasting pan and wait, as patiently as you can muster, for the magic to happen.

Slice and mmmmmmmmmmmmmmmmm…

That’s what I call a good day at the office!