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Can I prepare it, freeze and bake a couple of days later, do you think?
Hi Jo, I haven’t tried freezing it in advance, but I don’t see why it wouldn’t work. You could also prepare it a day ahead and refrigerate it instead of freezing it.
Great instructions, really helpful visuals, thank you. Will definitely be trying this.
Anyone cooked this on the bbq? Would it be fine to do ? Thanks.
Yes and it is wonderful! I did Not pan sear it put it on the grill with indirect heat. You should try it!
Made this for Christmas dinner. Knocked it out of the park. Everyone raved about it. Cut it with a butter knife. Used prosciutto in lieu of bacon but don’t feel either are necessary as did my guests.
Can you replace the bacon for prosiutto??
Hi Haidi, sure! If you use prosciutto, you don’t need to cook it first.
How much in advance of serving could I make this? Could I keep it warm in a low (145 degree) oven or crockpot?
Good question. I think it might dry out if you kept it warm like that, but perhaps if you wrapped it in foil?
Elise, this recipe was awesome for Christmas Eve. However, I substituted ground pistachio for the walnuts and used 1/2 cup parmesan cheese.. Absolutely delicious!.. I made it again using chicken.. Wonderful wonderful… Your recipes are scrumptious and am making more and more fresh and tasty meals each week from your website..
Amazing! I was so worried that the steak would be chewey if not slow cooked but I spent ages tendering it and it was perfect. A total winner!! Served with celariac and apple rémoulade as a starter. Yum.
This was such an amazing dish! Absolutely loved it!! Will be making again.
Is it possible to replace the parsley pesto for a basil one? I couldn’t find any parsley neither on the market or the supermarket today. :( Thank you!
Sure! It would be great with basil pesto.
Looks delicious! What would you serve as a side with this?
Mashed potatoes, parsnips, or celery root.
Beautiful!!! This was my first time having flank steak and it won’t be last…..
quale taglio di carne usi ??? ciao
Si, e taglio di carne (bistecca fianco). “Flank steak” in English.
Looks fantastic! What would you serve as a side dish with this?
I have the same concern. What is the Oven Temperature? Am setting it at 350 and see what happens.
Hey Gina: In Step 5 I say to preheat the oven to 350 degrees, so you are good to go.
I made the rcipe and it was delicious! However I’m concerned about the temperature of 130. Isn’t that too low in terms of killing any potential e-coli bacteria?
Hi Pieter – e-coli is an issue with ground meat, because of contamination at the processing plant. It is not an issue with whole cuts of meat such as the flank steak used in this recipe.
Our son is a major red meat carnivore so I made this for him last Saturday night as we were taking him back to school at UC Davis the next day. We all loved it. It would be a nice dish for company provided they are not vegetarians. I had to cook it about 10m longer than the recipe called for but it came out a perfect medium-rare. Served it with creamy polenta and salad.
I made the full separate Walnut Pesto recipe and used half of it for this dish. My wife and I used the rest of it over pasta a couple of days later. Delicious!
I made this 3 days ago and froze it to prepare Christmas day at my daughter’s home 200 miles away. It was perfect. Thanks for another fab recipe.
I made this last night for a small friend-family Christmas gathering. It was amazing! So easy and delicious. Everyone thinks I am a genius (and rightly so)! Thanks so much Hank and Elise!
Could I slice this thin for a buffet-style dish, or is it more of a everyone-sit-down dinner party entree?
The trick with slicing it thin is to keep each roulade intact. You’ll need a very sharp knife to cut cleanly, and I would keep the roulades together with toothpicks. ~Hank