- 1/2 cup walnuts
- 3 cloves of garlic
- 1/2 cup goat cheese (or feta)
- 2 tbsp chopped basil
- 1/2 cup fresh spinach
- 3 tbsp grapeseed or vegetable oil
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1 1/2 lb flank steak, pounded and trimmed into a rectangle
- Salt and pepper
- Cooking twine, 3 pieces approx. 8-10” long
- Meat thermometer
- Balsamic glaze
In a small food processor, blend the walnuts and garlic. Once combined, add in goat cheese, basil, spinach, oil, and salt and pepper.
Preheat oven to 400 degrees. On a clean cutting board, place your trimmed beef. Season generously with salt and pepper. Spread the walnut mixture over the meat, leaving a 1’’ border on all sides. Starting on the side closest to you, roll meat tightly away from you. Tie a tight double knot around the meat with the twine in 3 places. In a hot Orgreenic sauté pan, sear meat on all sides then place in the oven 20-25 minutes, until you reach an internal temperature of 125 (for mid rare). Cover with foil and let rest for 10 minutes. Cut twine and discard. Slice roulade on a bias and drizzle with glaze.