Beef Roulade

1. 1

   Step 1

   • a.Prepare the Beef
   • b.Place the flank steak between two sheets of plastic wrap. Using a meat mallet, pound the steak to an even thickness of about 1/4 inch (0.6 cm).
   • c.Pat the beef dry with paper towels and season one side generously with 1/2 tsp of salt.
2. 2

   Step 2

   • a.Create the Aromatic Filling
   • b.Heat 2 tbsp of oil in a skillet over medium heat. Add one finely chopped onion and sauté for 6-8 minutes until soft and golden.
   • c.Add the grated ginger, minced garlic, and green chilies. Cook for 1 minute until fragrant.
   • d.Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Sauté for 30 seconds.
   • e.Remove from heat and mix in the breadcrumbs, chopped coriander leaves, and 1/2 tsp salt. Allow the filling to cool slightly.
3. 3

   Step 3

   • a.Assemble and Sear the Roulade
   • b.Spread the cooled filling evenly over the seasoned side of the beef, leaving a 1-inch border on all sides.
   • c.Starting from one of the shorter ends, roll the beef up tightly into a compact log.
   • d.Secure the roulade firmly with butcher's twine at 1-inch intervals to hold its shape.
   • e.Heat the remaining 2 tbsp of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Carefully place the roulade in the pot and sear on all sides until a deep brown crust forms, about 8-10 minutes total. Remove and set aside.
4. 4

   Step 4

   • a.Prepare the Gravy
   • b.In the same pot, reduce heat to medium. Add the second chopped onion and cook for 5-7 minutes until softened.
   • c.Add the ginger garlic paste and cook for another minute until the raw smell disappears.
   • d.Stir in the remaining 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tsp coriander powder. Cook for 30 seconds.
   • e.Pour in the tomato puree and the remaining 1/2 tsp salt. Cook, stirring occasionally, for 8-10 minutes until the mixture thickens and oil begins to separate at the edges.
5. 5

   Step 5

   • a.Simmer to Tenderness
   • b.Pour in the beef broth, scraping the bottom of the pot to release any flavorful browned bits. Bring the gravy to a simmer.
   • c.Carefully return the seared beef roulade to the pot. The liquid should come about halfway up the sides of the roll.
   • d.Reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes, or until the beef is fork-tender. Turn the roulade once halfway through cooking.
6. 6

   Step 6

   • a.Finish and Serve
   • b.Gently remove the roulade from the pot and let it rest on a cutting board for 10 minutes.
   • c.While it rests, stir the remaining 1 tsp of garam masala and the crushed kasuri methi into the gravy. Simmer for 2-3 more minutes. Adjust seasoning if needed.
   • d.Carefully remove and discard the butcher's twine from the roulade. Slice it into 4 thick, even pieces.
   • e.Serve the beef roulade slices hot, generously ladled with the rich gravy. Garnish with extra coriander leaves if desired.

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