Are you wondering how to cut a flank steak for rouladen? If you’re unfamiliar with rouladen, it’s a traditional German dish made from thinly sliced beef, typically flank steak, that’s rolled up with a filling of bacon, onions, and pickles and then braised until tender. Cutting the flank steak correctly is essential for creating this delicious dish.

Step 1: Prep the Flank Steak
To begin, place the flank steak on a cutting board and remove any excess fat or silver skin with a sharp knife. Then, use a meat mallet to pound the steak until it’s an even thickness throughout. This will help ensure that the rouladen cooks evenly.

Step 2: Cut the Flank Steak
Next, it’s time to cut the flank steak into thin slices. The key is to make sure that each slice is about 1/4 inch thick and uniform in size. To do this, lay the flattened flank steak on your cutting board and cut it against the grain into pieces that are about 4 inches wide and 6 inches long.

Step 3: Add Filling
Once you have your slices of flank steak, it’s time to add your filling. Traditionally, rouladen is filled with cooked bacon, onions and pickles.

You can also add mustard or horseradish if desired. Simply place a small amount of each ingredient onto each slice of beef before rolling up tightly.

Step 4: Secure Rouladen
To keep your rouladen from falling apart during cooking, use toothpicks or kitchen twine to secure each roll.

Step 5: Cook Rouladen
Finally, it’s time to cook your rouladen! Heat some oil in a large pot or Dutch oven over medium-high heat.

Brown the rouladen on all sides, then add some beef broth, red wine, and diced vegetables like carrots and celery. Bring to a simmer, cover and cook for about 2 hours or until the meat is tender.

  • Prep the flank steak by removing any excess fat or silver skin
  • Pound the steak until it’s an even thickness throughout
  • Cut the flank steak into thin slices that are about 1/4 inch thick and uniform in size
  • Add your filling of cooked bacon, onions, pickles, mustard or horseradish
  • Roll up tightly and secure with toothpicks or kitchen twine
  • Brown all sides of the rouladen before adding beef broth, red wine and diced vegetables
  • Cover and cook for about 2 hours or until the meat is tender


Cutting a flank steak for rouladen is not difficult once you know how to do it. By following these simple steps, you can create a delicious German dish that’s perfect for any occasion. So go ahead, give it a try!