Goan Beef Roulade

Instructions

1. Prepare the meat
   Butterfly the flank steak if not already done. Place the steak between two sheets of plastic wrap and pound to an even 1/2 inch thickness. Season both sides generously with salt and pepper.
2. Make the filling
   Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant. Add coconut, green chilies, 1 tablespoon Goan masala, turmeric, and half the chili powder. Cook for 3-4 minutes, stirring frequently. Remove from heat and stir in cilantro and mint leaves. Let cool completely.
3. Assemble the roulade
   Lay the steak flat on a cutting board with the grain running horizontally. Spread the cooled coconut filling evenly over the surface, leaving a 1-inch border all around. Starting from the bottom edge, roll the meat tightly away from you, like a jelly roll. Secure with kitchen twine, tying at 1-inch intervals.
4. Sear the roulade
   Heat the remaining tablespoon of oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the roulade on all sides until nicely browned, about 2-3 minutes per side. Transfer to a plate.
5. Make the sauce
   In the same pot, add a little more oil if needed. Add the remaining Goan masala and chili powder, stirring for 30 seconds. Pour in the coconut milk and tamarind paste, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Braise the roulade
   Return the roulade to the pot, cover, and reduce heat to low. Simmer gently for about 1 hour and 15 minutes, turning the roulade occasionally, until the meat is tender but still holds its shape. If the sauce reduces too much, add a little water.
7. Rest and slice
   Remove the roulade from the sauce and let rest for 10 minutes. Meanwhile, increase the heat and reduce the sauce to your desired consistency. Taste and adjust seasoning as needed. Cut and remove the kitchen twine, then slice the roulade into 1/2-inch thick slices.
8. Serve
   Arrange the slices on a serving platter, spoon the sauce over the top, and garnish with additional fresh cilantro if desired. Serve hot with steamed rice or Goan pao bread.