Herb-and-Garlic Stuffed Flank Steak Roulade with Roasted Fennel and Summer Squash, Lemon Potatoes

a proper Mediterranean centerpiece that turns a cheap cut into something worth carving at the table

⏱ 1 hr 15 min · medium · 🍽 serves 4

Ingredients

• 1 lb flank steak, butterflied
• 1 cup flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 1 lemon, zested and juiced (zest for steak, juice for potatoes)
• 4 tbsp olive oil, divided
• Kitchen twine or toothpicks
• 1.5 lbs potatoes, cut into wedges
• 2 cloves garlic, smashed
• 1 fennel bulb, trimmed and sliced
• 1 zucchini, sliced into half-moons
• 1 yellow summer squash, sliced into half-moons
• Sea salt and black pepper, to taste

Steps

1. Set both ovens: one to 400F fan for the potatoes, one to 375F fan for the roulade. Toaster oven to 400F for the vegetables — no preheat wait needed.
2. On a board, lay the flank steak flat and pound to an even 1/2 inch thickness. Mix parsley, minced garlic, lemon zest, 2 tbsp olive oil, salt and pepper into a rough paste and spread over the meat, leaving a half-inch border.
3. Roll the steak tightly with the grain running lengthwise so slices hold together, tie with twine at 1-inch intervals or secure with toothpicks.
4. Heat a skillet over high heat with a slick of olive oil. Sear the roulade on all sides, about 6-8 minutes total, until deeply browned.
5. Transfer the roulade (still in the skillet, or onto a small rack on a tray) into the 375F oven. Roast 20-25 minutes until an internal 130F for medium-rare. Rest 10 minutes before untying and slicing.
6. Meanwhile, microwave the potato wedges in a covered bowl with a splash of water for 5 minutes to par-cook. Toss on a sheet pan with 2 tbsp olive oil, smashed garlic, salt and pepper. Roast in the 400F oven 30-35 minutes, tossing once, until golden. Toss with lemon juice as they come out.
7. Toss the fennel, zucchini and summer squash with a drizzle of olive oil, salt and pepper. Spread on the toaster oven tray and roast 18-20 minutes, until edges catch some color.
8. Slice the roulade into 1-inch rounds and serve alongside the lemon potatoes and roasted vegetables.