Flank Steak Roulade

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One of the things I love about the paleo lifestyle is its full-fledged embracing of grass-fed red meat. While I still have enough vegetarian in me to avoid pork (pigs are smart, guys), I have enjoyed eating much more beef than I previously had.

When I have time to cook something elaborate, I like to cook a recipe that makes a lot and will reheat well. That means something my boyfriend will like enough to eat for a few meals, and something that I can also eat cold for lunch.

Enter Dave Wendel‘s Flank Steak Roulade. Man, did I feel healthy and full of iron after eating this. Yes, it takes some time to prepare, but it is awesome and well worth it. Dave seems to have developed this recipe for Nom Nom Paleo, one of my favorite blogs. If you click “Flank Steak Roulade” above, you can find the original post.

It’s a little tough to butterfly the flank steak skillfully, but I would simply recommend going slowly and carefully. I know I just said that pigs are smart and here I am sharing a recipe with bacon in it, but I feel incredibly good about the farm that produced the bacon I used — if you can’t find bacon that you’re pleased with, feel free to omit it. Omitting the bacon would make this Whole30 compliant, I think.

This is amazing the first night, amazing for lunch the next day, and great for dinner again. This will make about six small servings, so plan accordingly!

Dave Wendel’s Flak Steak Roulade

Adapted from Nom Nom Paleo

  • ½ pound baby spinach
  • ¼ cup water
  • 1½ pounds flank steak
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 thick slices of bacon, diced
  • 1 medium red pepper, diced
  • 1 small green zucchini, diced
  • 1 teaspoon chili powder
  • 1 garlic clove, pressed
  • 2 tablespoons olive oil

Preheat oven to 400°F.

Heat cast iron skillet over high heat until very hot. Add spinach and water to the pan and cover.  Allow the spinach to steam undisturbed until wilted (about 2 minutes).  Uncover and allow spinach to cool. Drain and press spinach to get all the water out.

Butterfly the flank steak with the fibers running parallel to your stabilizing hand, being careful not to slice it into two pieces. (That means that the fibers are likely perpendicular to your knife. You’re cutting along the long side.) Season inside of flank steak with salt and pepper to taste.

Heat the skillet again over medium heat. Add bacon and cook for 3-4 minutes. Toss in peppers and zucchini, cooking for 3-4 more minutes. Next, sprinkle on chili powder, garlic, and salt and pepper to taste. Continue to cook until vegetables are tender and remove from heat to cool.

Spread cooled bacon and vegetable mixture evenly over the seasoned flank steak. Cover vegetable mixture with the steamed spinach. This will help keep the vegetables in place.

Roll the flank steak. This can be tricky — go slowly, and know that the better you were at butterflying, the easier this will be.  Tie with butcher twine, and season the outside of the roulade with salt and pepper.

Heat skillet again over high heat. Add olive oil and wait until a drop of water flicked in the pan sizzles harshly. Sear all of the sides of the roulade until golden brown.

Place roulade in oven and cook until the internal temperature reaches 120°F for medium rare (approximately 18-20 minutes). Let the roulade rest for 20 minutes after removing from the oven and the residual heat will raise the temperature of the meat to 125-130°F.

Slice and remove twine before serving.

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