Baked Flank Steak Roulade Stuffed With Bacon And Cheese Recipes

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BACON STUFFED FLANK STEAK



Bacon Stuffed Flank Steak image

If cooking on the grill this is great served with grilled potatoes and a tossed salad for a simple summer supper that doesn't heat up the kitchen! Recipe source: Bon Appetit (May 1982)

Provided by ellie_

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs flank steaks, trimmed and pounded evenly to 1/2 inch thickness
1 teaspoon garlic salt
pepper
8 -10 slices bacon, cooked
2 tablespoons chopped parsley
1 onion, sliced
1/2 lb mushroom, sliced (about 8-12)

Steps:

  • Preheat broiler or prepare barbecue.
  • Season steak with garlic salt and pepper.
  • Score steak diagonally twice, reversing direction creating "x"s or crisscross pattern.
  • Place bacon lengthwise over steak and sprinkle with parsley.
  • Roll steak lengthwise, securing with toothpicks at 1-inch intervals.
  • Broil or grill, turning frequently until browned on all sides and cooked to degree of doneness desired (20 minutes for med rare).
  • While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness.
  • When steak is done remove toothpicks and cut meat into 8 1-inch rounds and top with mushroom and onion slices.

NANA'S ITALIAN ROULADE



Nana's Italian Roulade image

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

6 bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley

Steps:

  • Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.

ROLLED FLANK STEAK



Rolled Flank Steak image

I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.

Provided by ANGELSHARK

Categories     World Cuisine Recipes     European     Italian

Time 5h45m

Yield 6

Number Of Ingredients 9

1 (2 pound) beef flank steak
¼ cup soy sauce
½ cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
½ cup fresh spinach leaves
½ cup sliced crimini mushrooms
½ red bell pepper, seeded and cut into strips

Steps:

  • Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
  • Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  • Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
  • Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g

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