This elegant yet simple garlic topped flank steak roulade recipe was featured on the US Wellness Meats website when I was lucky enough to have been selected as one of their featured chefs, which means that this steak is sort of a celebrity. You can make this star-studded meal anytime if you make it ahead. And while this tasty flank steak looks challenging, the steps are quite simple and it will have your guests thinking that you’re a culinary rock star!
- 2 pounds flank steak
- Sea salt to taste
- Freshly ground black pepper to taste
- 4 strips bacon, cooked but not crispy, chopped
- 2 cups loosely packed spinach leaves, chopped
- 1/3 cup chopped sundried tomatoes
- 1 cup chopped white button mushrooms (7 or 8 whole mushrooms)
- Butcher’s twin
FOR SERVING DAY
- 5 cloves garlic, minced
- 2 TBSP coconut oil
- Pound the flank steak with a meat mallet to an even 1/3-inch-thickness. Doing so will give you more surface area to work with when rolling the steak.
- Lay the steak out flat, and season both sides with sea salt and pepper. Layer chopped bacon, spinach, sundried tomatoes, and mushrooms evenly over the steak.
- Roll the steak tightly into a log (roulade), and tie it in 3 places with butcher’s twine.
- Wrap the steak in plastic wrap, seal it in a freezer bag, and freeze until needed
- Thaw the roulade in the refrigerator overnight.
- When ready to cook, preheat your oven to 425°F.
- In a large, oven-proof skillet over medium-high heat, melt the coconut oil.
- Place the roulade in the skillet, and sear the steak until brown on all sides, 2-3 minutes total.
- Remove the skillet from the heat, and sprinkle the minced garlic all over the roulade.
- Place the skillet in the hot oven for 10-15 minutes or until the meat is cooked but still pink in the center.
- Remove the skillet from the oven, and let the meat rest for 10 minutes.
- Remove the twine, slice the roulade into pinwheels, and serve.
- You have the option of adding cowboy burgers as appetizers