Rolled Wagyu Flank

Prep time: 30 minutes

Cook time: 40 minutes


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!

View Print Layout
  • 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


  • 1)

    Food process 4 sliced of olive sourdough to a fine crumb.

  • 2)

    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. 

  • 3)

    You can then butterly the flank by cuting it in half without going through the seam and hammering it out with a butchers mallet. 

  • 4)

    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)

  • 5)

    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. 

  • 6)

    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. 

  • 7)

    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. 

  • 8)


Previous Next