Flank Steak Roulade with Wine Sauce

Cut the flank steak into large pieces, crush the nori sheets into crumbs, and coat the meat in the nori crust.

Lay the bacon slices overlapping each other, place the beef on top, roll it up tightly, and tie with kitchen twine.

Slice the roulade into rounds about 1 inch thick.

Preheat a skillet well and sear the rounds over high heat for about 15 seconds on each side until a golden-brown crust forms.

Finely dice the shallot and sauté it in vegetable oil until soft.

Pour in the red wine and cook to evaporate the alcohol.

Add the beef broth and a sprig of thyme, then reduce the sauce for about 10 minutes.

Strain the sauce through a sieve, add the butter, and vigorously whisk until smooth and glossy.