Flank steak is perfect for a roulade. Just marinate your steak overnight, then lay it out on a board and place your filling on top. Roll it up, tie it and roast it in the oven until done. Let if rest a bit and then slice and serve. You can assemble it in the morning with all ingredients being cold and fridge it until you cook it that day.

I am not sure why you want to cook the beef and then fill it. It will not rollup easily if "pre-cooked". If you did get it to roll, the reheating will take a bit to reach the stuffing mix and the meat could be over-cooked.

Here is just one recipe for stuffed flank.

Here is a link that might be useful: Rolled flank steak.

Thanks. Initially I was thinking of a jellyroll look but after seeing pictures online I think I will go just one roll. Hearing it from someone else - my initial idea sounds like a bad idea. Too tired to think for myself today! I will get everything prepped tonight, get a good night sleep and assemble tomorrow.

I agree with Peppi, I think cooked steak will not roll nicely. I would prepare it ahead of time and cook it just before serving.

In fact, I might do the same thing, I'm having my kids over for dinner on New Year's Day, a belated Christmas celebration when all other demands have been fulfilled and we can relax. I think everyone would like it and I have a whole steer in the freezer!

Annie

I'm clearly not the best cook here ;) but I'm agreeing with Peppi too. You'll love the flavor of flank for your roulade, don't worry about not using tenderloin.

I wouldn't hesitate to assemble and tie it after marinating the steak in your refrigerator, then return it to the refrigerator until shortly before your meal if your prep time is tight. And forgive me if you already knew, but roll the flank with the grain, in the direction the long meat fibers are facing - then when you slice you will be cutting across the grain as works great for flank.

I do pound a flank for a roulade, pretty vigorously depending on how thick, goal being to get is as evenly thin as I can. And I'll brown it assembled quickly in a skillet (rolling 'the roll' in the pan to get all sides) in a little fat while the oven is preheating, then hot oven about 20 minutes or so, a little longer if a larger cut, thicker ....

I hope the turkey tip was both graciously given and taken. I've had the same talk with my SIL who tried a couple of holidays to slow cook a turkey in the oven like she remembered her mother doing. I've eaten it served that way, but with my Mom now 86 and somewhat frail I really don't want anyone taking that risk with her.

I never did learn or pick up that low and slow turkey
technique from my own mother, my own mother didn't cook unless she had no choice, not her favorite thing to do either then or now ;)

Nope, not bothered at all by the tip. I have no problem cranking it up to 400 for 1/2 hour and then dropping. It did turn out really good though but I don't want to make my kids or anyone else who eats it sick.
I have been reciting in my brain to wrap with the grain going the "right way'. I hope I remember when wrapping. I am excited as most flanks I have made have been a little tough. It feels promising this time.