2 lbs flank steak
1 cup pumpkin seed pesto
Pesto:
Savor the rich flavors of this Pumpkin Seed Pesto Beef Roulade recipe - a delectable blend of tender beef, earthy pumpkin seed pesto, and savory herbs, rolled into a culinary masterpiece. Perfect for impressing your guests or delighting your family's taste buds. Thank you to Lakeshore Technical College's Culinary Club for showcasing their talents and sharing this recipe with us!
Lay the steak on a cutting board with the grain running horizontally. Season generously with salt and pepper, then flip to the opposite side.
Spread pesto evenly over the beef, then top with garlic and parsley. Leave an inch along the top side of the meat uncoated.
Roll the steak tightly from bottom to top. The grain should run along the length of the roulade. Tie with butcher's twine every two inches. Finally, wrap tightly with plastic wrap and place in the refrigerator. Marinate for at least four hours, overnight for best results.
Preheat half your grill to medium-high heat. Sear the roulade over direct heat, rolling it to form an even sear, for 5-10 minutes. Finally, move to indirect heat to finish cooking to an internal temperature of 130˚F. Use a meat thermometer to check the temperature.
Remove from heat and allow to rest for 10 minutes before removing the butcher's twine and slicing into half-inch slices. Enjoy!
Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a coarse paste than a liquefied sauce, so be careful not to over-process.
Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted.
Serve immediately or refrigerate for up to two days.
