Mexican Rouladen
Elevate your dinner table with the bold and irresistible flavors of Mexican Rouladen, a fusion twist on a classic German dish. This recipe transforms tender beef flank steak into a flavor-packed roulade filled with spicy chorizo, melty pepper jack cheese, and vibrant spinach, all rolled up and baked to perfection in a tangy bath of salsa verde and beef broth. Seasoned with a robust blend of chili powder, cumin, and garlic, this dish offers a delightful balance of smoky, spicy, and savory notes. Perfectly seared and oven-braised, it guarantees tender slices that are as impressive to serve as they are delicious to eat. Garnish with fresh cilantro and a splash of lime juice for a zesty finish, and pair with rice or warm tortillas for a meal that marries comfort with culinary adventure. Whether you're hosting a fiesta or looking to spice up your weeknight menu, this Mexican Rouladen is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Beef flank steak
- 8 ounces Chorizo sausage, casing removed
- 1 cup Pepper jack cheese, shredded
- 1 cup Fresh spinach leaves
- 1 cup Salsa verde
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1.5 cups Beef broth
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Lay the flank steak on a large cutting board and use a meat mallet to pound it to a uniform thickness of about 1/4 inch. Trim any excess fat and set aside.
In a small bowl, mix together the chili powder, ground cumin, garlic powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the steak.
Spread the chorizo sausage in an even layer across the surface of the beef. Top with shredded pepper jack cheese and a layer of fresh spinach leaves.
Starting at one of the short ends, tightly roll the steak into a cylinder. Secure the roll with kitchen twine at regular intervals to hold its shape.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the rouladen on all sides until browned, about 2-3 minutes per side.
Once seared, pour the salsa verde and beef broth into the skillet around the rouladen. Bring the liquid to a simmer, then cover the skillet and transfer it to a preheated oven at 375°F (190°C).
Bake for 30-35 minutes, or until the beef is tender and cooked through.
Carefully remove the rouladen from the skillet and let it rest on a cutting board for 5 minutes before slicing into 1-inch thick pieces.
Garnish with freshly chopped cilantro and a squeeze of lime juice. Serve with extra salsa verde on the side, if desired.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 9514 mg | 414% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.8 g | ||
| Protein | 333.7 g | 667% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1077 mg | 83% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4846 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
