Roulades are a great classic party dish and there are so many different ways it can be to prepared. I love this recipe! Super tender meat, smoky fatty BACON and an intense hit of pesto makes this Roulande crazy delicious.
To me anything thats starts out with Bacon I know is going to be fabulous. This smells good.
A Flank steak can be very chewy so you will want to pound it well with a meet mallet.
There is BACON under that Pesto!
Making Beef Roulades is not hard, but it requires a little dexterity to secure the the Roulade with the kitchen twine. Once the Roulade is tied, however, it's pretty sturdy.
Yup, the Roulade is searing in Bacon Fat…Lets Get Cooking
INGREDIENTS
Pesto of your choice or home made.
1/2 pound thin-cut bacon
1 1/2 to 1 3/4 pounds Flank Steak
Salt and Pepper
1. Cook BACON in a large pan- you will be searing the Roulade in this later, so it needs to be wide- over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the Roulade. When bacon is ready, set it aside on a paper towels.
2. Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the Flank Steak on it. Cover with more plastic wrap. Using your mallet, the flat side of the meat mallet, pound the Flank Steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly. This step is your work out for the day. Well done:)
3. Look at your steak: You will be rolling up with the grain of the meat facing side by side. You do this because when you slice it later, the beef will be more tender when you cut across the grain. Arrange the meat until the grain faces side by side, and if it is not squarish or rectangular, cut it to fit. Sprinkle on some salt and pepper.
4. Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat. Lay down the BACON against the grain of the beef. Preheat the oven to 350 degrees.
5. Carefully roll the Roulade up tightly, as you would a carpet. If you want, cut off any BACON that is beyond the steak. Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart.
6. Sear the tied Roland in the pan with the BACON fat (yum). You want to quickly brown the surface, not cook inside of the Roulad.
7. Put the Roulade on a roasting pan on a rack. Seam side down. Roast this for 20-25 minutes, or until the meat temperature reaches 130 degrees. (always test meat from the center)
8. Remove meat from the oven and let rest for 10 minutes before slicing. Slice the Rolands so that each serving is wrapped in string. You can either let everyone cut their own string at the table, or cut it yourself.
Pour Some Wine And Lets… EAT
Enjoy!
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