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
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 2 minutes
Ingredients
- 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
Method
- 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)
Enjoy!