Garlic Topped Flank Steak Roulade

This elegant yet simple recipe was featured on the US Wellness Meats website when I was lucky enough to have been selected as one of their featured chefs, which means that this steak is sort of a celebrity. You can make this star-studded meal anytime if you make it ahead. And while this tasty flank steak looks challenging, the steps are quite simple—and it will have your guests thinking that you’re a culinary rock star!


2 pounds flank steak
Sea salt to taste
Freshly ground black pepper to taste
4 strips bacon, cooked but not crispy, chopped
2 cups loosely packed spinach leaves, chopped
1/3 cup chopped sundried tomatoes
1 cup chopped white button mushrooms (7 or 8 whole mushrooms)
Butcher’s twine

5 cloves garlic, minced
2 TBSP coconut oil
Serves 4

Prep Day:

Pound the flank steak with a meat mallet to an even 1/3-inch-thickness. Doing so will give you more surface area to work with when rolling the steak.
Lay the steak out flat, and season both sides with sea salt and pepper. Layer chopped bacon, spinach, sundried tomatoes, and mushrooms evenly over the steak.
Roll the steak tightly into a log (roulade), and tie it in 3 places with butcher’s twine.
Wrap the steak in plastic wrap, seal it in a freezer bag, and freeze until needed.
Serving Day:

Thaw the roulade in the refrigerator overnight.
When ready to cook, preheat your oven to 425°F.
In a large, oven-proof skillet over medium-high heat, melt the coconut oil.
Place the roulade in the skillet, and sear the steak until brown on all sides, 2-3 minutes total.
Remove the skillet from the heat, and sprinkle the minced garlic all over the roulade.
Place the skillet in the hot oven for 10-15 minutes or until the meat is cooked but still pink in the center.
Remove the skillet from the oven, and let the meat rest for 10 minutes.
Remove the twine, slice the roulade into pinwheels, and serve.