Here is our ‘Rolled Wagyu Flank’ from our flood relief dinner in Melbourne. We made it with a beautful piece of meat from @garysmeats at Prahran market! It’s stuffed with a speck and olive sourdough pangrattato and roasted in a simple tomato sauce. There’s a little bit of technique in this one but worth all the effort. Enjoy guys!
Rolled Wagyu Flank
Prep time: 30 minutes
Cook time: 40 minutes
- Prep time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 2 minutes
- 1 Wagyu flank, they will vary in size and you can ask your butcher to butterfly and hammer it thin for you
- 200 g Speck/Pancetta/Guanciale
- 4 slices Olive sourdough
- 1 Lemon
- 400 ml tin 'Mutti' finely diced tomatoes
- Olive oil
- Flakey Salt
- Fresh Cracked Pepper
- Parmesan for garnish
- Butchers String
Food process 4 sliced of olive sourdough to a fine crumb.
Slice 200g speck and render it down in a pan until crispy (approx 5mins), you can then add our breadcrumbs and cook until nice and crispy (approx 5mins). Add zest of 1 lemon into pan with a pinch of flakey salt and crack of black pepper. Take off the heat and set stuffing aside.
You can then butterly the flank by cuting it in half without going through the seam and hammering it out with a butchers mallet.
Add the stuffing mixture and roll up the flank nice and tight, tying it closed with butchers sting with a double knot at 1 inch intervals. (see reel for demo)
You can then sear it on all side in a hot pan with a drizzle of olive oil until each side is browed which should take approx 10mins.
You can then pour over the tin of Mutti tomatoes and add a good pinch flakey salt and crack of black pepper. Pop it into the oven at 180C for 30mins.
Give it 10mins to rest, remove the string and slice it thick or thin depending on preference. Shave over some parmesan and squeeze of fresh lemon juice.