Beef and Pesto Roulade with Greens

1. Open  butterflied steak like book on large piece of plastic wrap. With meat mallet, pound to even 1/4 inch (5 mm) thickness. Season with salt and pepper to taste. Set aside.
2. Tear bread into food processor. Add pesto and parsley; process to form paste. Spread paste on steak, leaving 1/2-inch (1 cm) border around edge. Starting with long side, roll up like jelly roll. Tie in several places with butcher’s twine or secure with skewers. Rub with olive oil; season with salt and pepper to taste.
3. Place  on rimmed baking sheet. Cook in 300°F (150°C) oven for 30 to 40 minutes or until instant read thermometer inserted into centre of roll reads 135°F (57°C). Remove to cutting board; tent with foil and let stand for 15 minutes. Cut into 1/4- inch (5 mm) thick slices and serve on dressed greens. Sprinkle with Parmesan if desired.

• Cook’s Notes:  To butterfly steak, start at side with knife parallel to cutting board; cut steak in half almost but not all the way through. To make ahead, prepare Roulade, wrap tightly in plastic wrap and refrigerate for up to 24 hours before cooking. Cook and refrigerate it for up to 24 hours to serve cold.