{"id":5323,"date":"2021-08-12T01:47:00","date_gmt":"2021-08-12T01:47:00","guid":{"rendered":"https:\/\/chef.shangeryou.com\/mediterranean-roulade\/"},"modified":"2026-06-09T09:48:00","modified_gmt":"2026-06-09T09:48:00","slug":"mediterranean-roulade","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/fr\/mediterranean-roulade\/","title":{"rendered":"Mediterranean Roulade"},"content":{"rendered":"Prep Time: 30-45 minutes\nCook Time: 20 minutes\nServing Size: 4\n\n\n\n<u>Roulade:<\/u>\n<ul>\n <li>2 lb Flank Steak<\/li>\n <li>1 cup Olive Tapenade<\/li>\n <li>Fresh Spinach<\/li>\n <li>Salt<\/li>\n <li>Pepper<\/li>\n <li>Butcher\u2019s Twine<\/li>\n<\/ul>\n\n\n<u>Olive Tapenade:<\/u>\n<ul>\n <li>1\/2 can Artichoke Hearts<\/li>\n <li>1\/2 cup Kalamata Olives<\/li>\n <li>1\/2 cup Sun Dried Tomatoes<\/li>\n <li>1\/2 cup Roasted Red Peppers (jarred)<\/li>\n <li>1 tbsp minced Garlic<\/li>\n <li>1 tbsp Olive Oil<\/li>\n <li>Salt<\/li>\n <li>Pepper<\/li>\n<\/ul>\n\n\n<u>Pesto:<\/u>\n<ul>\n <li>3\/4 cup Walnuts<\/li>\n <li>1 cup Fresh Basil Leaves<\/li>\n <li>1 cup Fresh Flat Leaf Parsley<\/li>\n <li>2 tbsp Minced Garlic<\/li>\n <li>1\/4 cup Parmesan Cheese<\/li>\n <li>Olive Oil<\/li>\n <li>Salt<\/li>\n <li>Pepper<\/li>\n <li>1 Lemon, juiced<\/li>\n<\/ul>\n\n\n<u>Blue Oyster Mushroom Orzo <\/u>\n<ul>\n <li>1 cup Orzo<\/li>\n <li>2 cup Beef Stock<\/li>\n <li>4 tbsp Butter<\/li>\n <li>4 oz Blue Oyster Mushrooms, roughly chopped<\/li>\n <li>1 tbsp Minced Garlic<\/li>\n <li>1 Shallot, finely chopped<\/li>\n <li>1 tbsp Olive Oil<\/li>\n <li>Salt<\/li>\n <li>Pepper<\/li>\n<\/ul>\n\n\n<span style=\"color: #ffffff;\">&#8230;.<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-2-1024&#215;768.jpeg\n<h2><span style=\"color: #ff9900;\"><strong>Step 1<\/strong><\/span><\/h2>\n\n\nGrowing up in Kansas there is steak then there is other meats. \u00a0Nothing is better than a grilled steak with simply salt and pepper. \u00a0While I am a purist , every now and then I like to mix it up and add some variety to my beef. \u00a0This roulade satisfies the purist in me while taking my taste buds on a trip to the Mediterranean. Roulades can seem intimidating to make but they are actually quit simple and a great way to show off your skills to friends and family.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-3-1024&#215;663.jpeg\n<h2><strong><span style=\"color: #ff9900;\">Step 2<\/span><\/strong><\/h2>\n\n\nFor this recipe I like to use Flank Steak. \u00a0It\u2019s the layer of meat that covers the outside of the cows ribs. \u00a0Skirt steak that is used for fajita could be used interchangeably for the roulade as well. \u00a0Flank steak is a leaner cut and a bit more tender. \u00a0If you choose to use the Skirt Steak you will want to trim some of the fat on the outside to help with flare ups on the grill. \u00a0Flank Steak will allow the roulade to stay moist because of the fat marbling throughout the steak.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-4-1024&#215;694.jpeg\n<h2><span style=\"color: #ff9900;\"><strong>Step 3<\/strong><\/span><\/h2>\n\n\nThe Tapenade and Pesto for the recipe can be made ahead of time. I believe it allows the flavors to really come together. \u00a0Allow the Pesto to stay at room temperature to avoid it \u201ccaking\u201d up. \u00a0\u00a0Pesto can be completely customize to your taste or the meat you are serving it with. Truly no herb or nut that could not used to make a delicious Pesto. \u00a0Cooking is all about trying new things and experimenting with food. \u00a0Any If you have any left over they go great on a toasted baguette or pita chips. \u00a0I tend to make more so I could have a snack later!\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-5-1024&#215;834.jpeg\n<h2><strong><span style=\"color: #ff9900;\">Step 4<\/span><\/strong><\/h2>\n\n\nFor the Olive Tapenade, make sure to drain and rinse the artichoke hearts before making. \u00a0This helps to eliminate the briny canned taste and salt content. Combine all the ingredients, minus the salt, into a food processor or blender and blend to a fine minced consistency. \u00a0Add more Olive Oil if you like a thinner Tapenade. \u00a0I prefer mine fairly think to add more texture to the finished Roulade. \u00a0Add salt to taste. \u00a0Transfer to a glass bowl and refrigerate until ready for use.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-6-1024&#215;768.jpeg\n<h2><span style=\"color: #ff9900;\"><strong>Step 5<\/strong><\/span><\/h2>\n\n\nFor the Pesto, combine ingredients in a blender or food processor. \u00a0As you blend, slowly drizzle in your Olive Oil to achieve a smooth consistency .Place in a glass bowl and cover. Pesto does not need to be refrigerated before serving.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-1-1024&#215;823.jpeg\n<h2><span style=\"color: #ff9900;\"><strong>Step 6<\/strong><\/span><\/h2>\n\n\nFor the Roulade, use a mallet to pound out the steak to an even thickness. \u00a0If you do not have a mallet you could use a small cast-iron pan to flatten it out. Once your steak is even, season liberally with salt and pepper. \u00a0Next, spread an even layer of Olive Tapenade over the inside of our steak. \u00a0Sprinkle the feta cheese over the top of the Tapenade then add a very healthy layer of spinach on top. The Spinach will cook down drastically. \u00a0\u00a0Drizzle spinach with olive oil , salt and pepper. \u00a0Round the steak into a roulade, like you were making cinnamon rolls.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-8-1024&#215;599.jpeg\n<h2><strong><span style=\"color: #ff9900;\">Step 7<\/span><\/strong><\/h2>\n\n\nNow comes the fun part, the trussing. \u00a0The simple way is just to tie an overhand knot every 2 inches or if you are feeling fancy use a continuous truss. \u00a0Youtube has many \u201chow to\u201d videos to show you how to truss. \u00a0It takes a few tries to get it perfect. \u00a0I like to allow the met to set up in the fridge 20-30 minutes before grilling. \u00a0Anytime I make a roulade, meatballs or patties I feel like it holds together better. \u00a0This would be the time I start the grill and begin prep work for my Orzo.\u00a0Heat grill on High and allow to reach max temperature.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-11-1024&#215;768.jpg\n<h2><span style=\"color: #ff9900;\"><strong>Step 8<\/strong><\/span><\/h2>\n\n\nFor Orzo, roughly chop the Blue Oyster Mushrooms. \u00a0Then finely chop the shallots. \u00a0In a large skillet saut\u00e9 garlic and shallots in Olive Oil and butter. Cook for 4 minutes then add mushrooms, salt and pepper. \u00a0Saut\u00e9 until mushrooms are tender , remove from heat and set aside. Oyster Mushrooms do not take very long to soften online button mushrooms. They add a nutty, smokey flavor. \u00a0We are blessed to be able to get fresh organic mushrooms from No Label organics here in Austin.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-10-1024&#215;768.jpeg\n<h2><strong><span style=\"color: #ff9900;\">Step 9<\/span><\/strong><\/h2>\n\n\nIn a large deep skillet, toast the Orzo in butter over medium heat until golden brown. About 4 minutes. \u00a0Add the stock and bring to a light boil. Cover and simmer over low medium heat for 15 minutes or until the stock is absorbed. Once the Orzo is done, add in mushroom mixture. Remove from heat and set aside until ready to serve.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-9-1024&#215;1019.jpeg\n<h2><strong><span style=\"color: #ff9900;\">Step 10<\/span><\/strong><\/h2>\n\n\nOnce the grill is preheated on high, char the meat on all sides. Rotate about every 3 minutes for a perfect sear on every side. \u00a0Place Roulade on top grill rack, or reduce heat on the grill to low. \u00a0Cook to an internal temperature of 140\u00ba for a perfect medium steak. \u00a0Use the Chefs Temp Final Touch X10 to check the temperature of the steak in the middle of the Roulade. \u00a0If you check the temp of the steak on the thinner outside pieces they will be more down. \u00a0This works well when your guests or family members want their steak a little more well done. \u00a0Using an instant read meat thermometer is the best way to know when your meat is perfectly done and ready to come off the grill.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Mediterranean-Roulade-chefstemp-X10-300&#215;225.jpeg\n<h2><strong><span style=\"color: #ff9900;\">Step 11<\/span><\/strong><\/h2>\n\n\nAllow your Roulade to rest for 5 minutes off the grill to retain moisture before cutting. \u00a0This resting time is vital to keep those flavorful juices in the Roulade. \u00a0Once the meat has rested, remove the trussing. \u00a0Cut into 1.5 inch medallions. \u00a0Place 2-3 medallions over your Orzo then top with Pesto. \u00a0This mind blowing dish will be so tender you won\u2019t need a knife.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2020\/04\/finaltouchx10-2-e1607718414763.jpg\n<h2><strong>Finaltouch X10<\/strong><\/h2>\n<span style=\"font-weight: 400;\">The Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well.\u00a0 The diversity of the thermometer\u2019s usage is second to none compared to other thermometers.\u00a0 By <\/span><b>getting a reading within 1 second<\/b><span style=\"font-weight: 400;\">, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.<\/span>\n\n\n<h3><a href=\"https:\/\/www.chefstemp.com\/product\/finaltouchx10\/\" target=\"_blank\" rel=\"noopener\">Click Here To Get Your ChefsTemp Finaltouch X10 Now!\u00a0<\/a><\/h3>","protected":false},"excerpt":{"rendered":"<p>Prep Time: 30-45 minutes Cook Time: 20 minutes Serving Size: 4 Roulade: 2 lb Flank Steak 1 cup Olive Tapenade<\/p>","protected":false},"author":1,"featured_media":5324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[192],"tags":[326],"class_list":["post-5323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogsrecipes","tag-check-the-temperaturegrillgrilled-steakinstant-read-meat-thermometerinternal-temperatureroom-temperatureskilletthe-temperature-of-the-steaktrussingwell-done"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/5323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/comments?post=5323"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/5323\/revisions"}],"predecessor-version":[{"id":7065,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/5323\/revisions\/7065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media\/5324"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media?parent=5323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/categories?post=5323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/tags?post=5323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}