Roulade of Flat Iron Steak Stuffed with Spiced Georgia Pecans


  • Roulade Stuffing
    • 1/2 pound dried sour cherries
    • 1 pound Georgia Pecans
    • Honey
    • Salt
    • Cayenne pepper
  • Dressing
    • 1/2 cup honey
    • 1/2 cup cider vinegar
    • 1 teaspoon black pepper
    • 1 cup canola oil
    • 1 tablespoon chopped chives


Roulade Stuffing

Preheat oven to 325 degrees F.

Take 1/2 pound dried sour cherries and pulse lightly in food processor until rough chopped. Take 1 pound of pecans and lightly toss in honey and a small amount of salt and cayenne pepper. Toast in oven for 5 minutes and allow to cool.

Place nuts in food processor and pulse until rough chopped. Combine cherries and pecans and sprinkle liberally inside butterflied flat iron, roll flat iron into a tube shaped roulade and tie with butchers twine to hold together.

Lightly sear roulade in sautee pan with a small amount oil and then place in a 350 degree F oven for approximately 15-20 minutes.

Remove and let stand for five minutes and then slice into petite pieces.


Combine all ingredients and chill. Take micro arugula and toss with a small amount of vinaigrette, place on top of roulade. Slice and serve.