This recipe is a classic pinwheel roulade, a lovely tender steak bursting at the seams with seasoned veggies…
Well, that’s how it’s supposed to look on the plate, but I’m not a professional chef, I’m a hungry (tired) mom who’s trying to get dinner onto the table (as fast as possible!) for an impatient, equally ravenous family.
With that in mind, here’s my take on this tasty dish:
8 ounces baby spinach
1½ pounds flank steak
kosher salt & Freshly ground black pepper, divided
4 thick slices of bacon, diced
1 medium red pepper, diced
1 small green zucchini, diced
1/2 small vidalia onion, diced
1 teaspoon chili powder
1 garlic clove, pressed
2 tablespoons ghee or coconut oil
Heat a large skillet over medium heat, add the raw diced bacon and cook until the bacon are browned. Transfer the bacon pieces to a small dish, add the red peppers, zucchini, and onion, saute until veggies are soft. Add the chili powder and garlic, mixing them in, season with salt and pepper. Add the spinach and cover the dish. Cook 1-2 minutes until leaves are wilted. Shut off the heat, leave the skillet covered for another 2-3 minutes. Remove from heat, remove cover, let the veggies cool.
In the meantime, butterfly the flank steak, but do NOT cut it into 2 pieces.
Season the steak with salt and pepper. Spread the cooked bacon pieces evenly over the steak then cover the steak with the vegetable mixture.
Roll the steak, creating the pinwheel effect inside. Tie with butchers twine, then season with salt and pepper.
In the skillet heat ghee until it’s very hot, then sear all sides of the roulade until golden brown. Transfer it to an oven safe dish and bake at 400F (until the internal temp reaches 120F for medium rare), or about 20 minutes.
Let the roulade rest 10 minutes before serving.