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Tuesday, July 16, 2024

CRL Recipes Series: Stuffed Flank Steak Roulade with Polenta and Peas

In our latest recipe, make this delicious steak dish from the kitchen at The Apple Barrel.

This recipe comes courtesy of The Apple Barrel in Schoharie.

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 • www.applebarrelcountrystore.com

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