Entrees

Garlic-Topped Flank Steak Roulade

Tammy Credicott / September 7, 2016

While this tasty flank steak may look challenging, the steps are quite simple and will leave your guests thinking you’re a culinary rock star! 

This elegant yet easy recipe comes from Tammy Credicott, best-selling author of The Healthy Gluten Free Life and Paleo Indulgences. You can find more delicious recipes on Tammy’s website The Healthy GF Life.

A simple Garlic-Topped Flank Steak Roulade cooked in a cast iron skillet.

Prep Time

5-8 minutes

Cook Time

25-30 minutes

Servings

4-6

Ingredients

  • 2 pounds grass-fed flank steak
  • Sea salt and freshly ground black pepper 
  • 4 strips pork bacon, cooked (but not crispy) and chopped
  • 2 cups loosely packed organic spinach leaves, chopped
  • 1/3 cup chopped organic sun-dried tomatoes
  • 1 cup chopped organic button mushrooms (7 or 8 whole mushrooms)
  • 2 tablespoons coconut oil
  • 5 organic garlic cloves, minced
A simple Garlic-Topped Flank Steak Roulade cooked in a cast iron skillet.

Preparation

  1. Preheat the oven to 425°.
  2. With a meat mallet or rolling pin, pound the flank steak to an even 1/3-inch thickness. This will give you more surface area to work with when stuffing it.
  3. Season the steak with salt and pepper to taste on both sides, then lay it out flat in front of you. Sprinkle the chopped bacon over it in a single layer, then evenly layer on the spinach, tomatoes, and mushrooms, in that order. Roll the steak up lengthwise tightly into a log (roulade), then tie it with kitchen twine in 2 or 3 places to hold it together. (At this point, you can wrap the roulade in plastic wrap and refrigerate overnight, if you like. Bring to room temperature before cooking.)
  4. Heat the oil in a 12-inch cast iron skillet over medium-high heat. When the pan is really hot, sear the roulade until browned on all sides, 2 to 3 minutes total.
  5. Remove the pan from the heat and sprinkle the garlic all over the roulade. Place the skillet in the oven until the stuffing is hot but the meat is still pink in the center, 10 to 15 minutes.
  6. Remove from the oven and let the roulade rest for 10 minutes. Remove the twine, slice into pinwheels, and serve!


Variations: Get creative with the filling. Try any combination of your favorite flavors, like sun-dried tomatoes, artichoke hearts, spinach, onions, mushrooms, bacon, sausage, uncured salami, green or black olives, fresh herbs, etc.
Tammy Credicott

Contributed By

Tammy Credicott

Tammy Credicott is the best-selling author of The Healthy and Gluten-Free Life and Paleo Indulgences

Garlic-Topped Flank Steak Roulade

By Tammy Credicott

Prep Time: 5-8 minutes

Cook Time: 25-30 minutes

Servings: 4-6

Ingredients

  • 2 pounds grass-fed flank steak
  • Sea salt and freshly ground black pepper 
  • 4 strips pork bacon, cooked (but not crispy) and chopped
  • 2 cups loosely packed organic spinach leaves, chopped
  • 1/3 cup chopped organic sun-dried tomatoes
  • 1 cup chopped organic button mushrooms (7 or 8 whole mushrooms)
  • 2 tablespoons coconut oil
  • 5 organic garlic cloves, minced
Garlic-Topped Flank Steak Roulade

Preparation

  1. Preheat the oven to 425°.
  2. With a meat mallet or rolling pin, pound the flank steak to an even 1/3-inch thickness. This will give you more surface area to work with when stuffing it.
  3. Season the steak with salt and pepper to taste on both sides, then lay it out flat in front of you. Sprinkle the chopped bacon over it in a single layer, then evenly layer on the spinach, tomatoes, and mushrooms, in that order. Roll the steak up lengthwise tightly into a log (roulade), then tie it with kitchen twine in 2 or 3 places to hold it together. (At this point, you can wrap the roulade in plastic wrap and refrigerate overnight, if you like. Bring to room temperature before cooking.)
  4. Heat the oil in a 12-inch cast iron skillet over medium-high heat. When the pan is really hot, sear the roulade until browned on all sides, 2 to 3 minutes total.
  5. Remove the pan from the heat and sprinkle the garlic all over the roulade. Place the skillet in the oven until the stuffing is hot but the meat is still pink in the center, 10 to 15 minutes.
  6. Remove from the oven and let the roulade rest for 10 minutes. Remove the twine, slice into pinwheels, and serve!


Variations: Get creative with the filling. Try any combination of your favorite flavors, like sun-dried tomatoes, artichoke hearts, spinach, onions, mushrooms, bacon, sausage, uncured salami, green or black olives, fresh herbs, etc.

Recipe by Tammy Credicott for Lodge Cast Iron at http://www.lodgemfg.com/recipe/garlic-topped-flank-steak-roulade