E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 5-8 minutes Cook Time 25-30 minutes Serves 4-6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 2 pounds grass-fed flank steak sea salt and freshly gound black pepper 4 strips pork bacon, cooked (but not crispy) and chopped 2 cups loosely paked organic spinach leaves, chopped ⅓ 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 Directions Preheat the oven to 425 degrees Fahrenheit. With a meat mallet or rolling pin, pound the flank steak to an even ⅓-inch thickness. This will give you more surface area to work with when stuffing it. 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.) Heat the oil in a 12 Inch Skillet over medium-high heat. When the pan is really hot, sear the roulade until browned on all sides, 2-3 minutes total. 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, 10-15 minutes. 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. Contributed By: Tammy Credicott Tammy Credicott is the best-selling author of The Healthy and Gluten-Free Life and Paleo Indulgences. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Entrée Recipes From one-pan meals to culinary cuisine, we have the cast iron entrée for you to cook tonight. View all entrée recipes Rustic Chicken & Dumplin’s View recipe Pasta Bolognese View recipe Carne Con Chile View recipe Chicken Poblano View recipe Grilled Shrimp and Grit Cakes View recipe One-Pan Baked Ziti View recipe Shepherd's Pie View recipe Classic Hot Wings View recipe Sunday Pot Roast View recipe Spiced Pork Tenderloin with Pumpkin Sauce View recipe Recommended recipes you might like Beef Birria Cornbread Tacos View recipe Jean-Paul's Cornmeal Madeleines View recipe Old Fashioned Infused Pork Belly View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 5-8 minutes Cook Time 25-30 minutes Serves 4-6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 2 pounds grass-fed flank steak sea salt and freshly gound black pepper 4 strips pork bacon, cooked (but not crispy) and chopped 2 cups loosely paked organic spinach leaves, chopped ⅓ 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 Directions Preheat the oven to 425 degrees Fahrenheit. With a meat mallet or rolling pin, pound the flank steak to an even ⅓-inch thickness. This will give you more surface area to work with when stuffing it. 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.) Heat the oil in a 12 Inch Skillet over medium-high heat. When the pan is really hot, sear the roulade until browned on all sides, 2-3 minutes total. 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, 10-15 minutes. 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. Contributed By: Tammy Credicott Tammy Credicott is the best-selling author of The Healthy and Gluten-Free Life and Paleo Indulgences. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Entrée Recipes From one-pan meals to culinary cuisine, we have the cast iron entrée for you to cook tonight. View all entrée recipes Rustic Chicken & Dumplin’s View recipe Pasta Bolognese View recipe Carne Con Chile View recipe Chicken Poblano View recipe Grilled Shrimp and Grit Cakes View recipe One-Pan Baked Ziti View recipe Shepherd's Pie View recipe Classic Hot Wings View recipe Sunday Pot Roast View recipe Spiced Pork Tenderloin with Pumpkin Sauce View recipe Recommended recipes you might like Beef Birria Cornbread Tacos View recipe Jean-Paul's Cornmeal Madeleines View recipe Old Fashioned Infused Pork Belly View recipe