Steak roll

Long day at the office? Not happy with your neighbors? Don’t fret! Pull out your meat mallet and take a few whacks at some meat. This is basically a meat roll-up, so think of some creative things to fill it with and try all sorts of variations.

2 beef round steaks, 1 pound (900 g) each
1 teaspoon (5 ml) black pepper
½ teaspoon salt (optional)
4–5 strips bacon
1 cup (150 g) onion, chopped
1 teaspoon garlic, minced
1 cup (100 g) celery, chopped
1 cup (175 g) mushrooms, chopped
½ cup (50 g) leeks, chopped
2 cups (60 g) spinach, chopped
½ teaspoon thyme
1/8 teaspoon celery seed
1 cup (250 mL) beef stock

1. Pound out steaks into ¼ inch (.6 cm) thickness. Sprinkle with pepper and salt, set aside for use.
2. Preheat oven to 350°F (175°C).
3. Cook bacon in large skillet until crispy. Remove to paper towel and retain grease.
4. In same skillet, sauté onion and garlic in bacon grease for 3–5 minutes. Add celery, mushrooms, leeks, spinach, thyme, and celery seed. Sauté for 5–8 minutes.
5. Chop bacon into small pieces. Combine all filling ingredients in bowl and allow to cool slightly.
6. Lay out each steak and spread mixture across surface to within an inch of the edge. Roll up to most uniform shape. Use a few toothpicks to hold roll in shape.
7. Place rolls in greased baking dish and pour broth over steak. Bake for 1 hour covered.
8. Remove cover and spoon stock over tops of steak. Bake uncovered for another 30 minutes.

Variations—You can use various round cuts or try with tenderloin. Some other favorites we like stuffing these with are kale and chopped apples. You can also cook this on a grill or smoker. You will want to wrap it with kitchen string to keep its shape.

Hint—Cut the roll into pieces before you freeze it.

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Steak roll is comfort food that looks like it took all afternoon. Thin round steaks are pounded flat, spread with a bacon-and-mushroom filling studded with leeks, spinach, and celery, rolled up tight, and braised in beef stock until every slice shows off the spiral.

Pro Tips

• Pound the steaks to an even ¼ inch (0.6 cm) thickness — an even sheet rolls neatly and cooks uniformly, so no section of the roll dries out.
• Cook the bacon first and sauté the filling vegetables in its grease; that smoky fat is what ties the whole filling to the beef.
• Let the filling cool slightly before spreading it on the steak, and leave a one-inch border so it stays inside the roll instead of squeezing out.
• Secure the rolls with a few toothpicks and place them seam side down in the baking dish so they hold their shape through the braise.
• The two-stage bake matters: covered first to braise the rolls tender in stock, then uncovered with the stock spooned over to glaze the tops.

Frequently Asked Questions

What cut of beef works for steak rolls?

Beef round steak is ideal — it's lean, takes pounding well, and stays tender in the braise. Flank steak also rolls nicely if that's what you can find.

Can I prepare steak rolls ahead of time?

Yes, roll and secure them up to a day ahead and refrigerate. Bring to room temperature before baking so they cook evenly through the centre.

Is this steak roll recipe paleo?

Completely: bacon, vegetables, herbs, and beef stock, with the filling bound by the vegetables themselves rather than breadcrumbs or cheese.

How do I serve steak rolls?

Slice each roll into thick rounds to show the spiral, spoon the pan stock over the top, and serve with a green vegetable or roasted roots to soak up the juices.

Recipe Card

Stav Kogan

Steak roll

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 beef round steaks, 1 pound (900 g) each
• 1 tsp black pepper
• ½ tsp salt (optional)
• 4–5 strips bacon
• 1 cup (150 g) onion, chopped
• 1 tsp garlic, minced
• 1 cup (100 g) celery, chopped
• 1 cup (175 g) mushrooms, chopped
• ½ cup (50 g) leeks, chopped
• 2 cups (60 g) spinach, chopped
• ½ tsp thyme
• 1/8 tsp celery seed
• 1 cup (250 mL) beef stock
• lb out steaks into ¼ inch (.6 cm) thickness. Sprinkle with pepper and salt, set aside for use.
• In same skillet, sauté onion and garlic in bacon grease for 3–5 minutes. Add celery, mushrooms, leeks, spinach, thyme, and celery seed. Sauté for 5–8 minutes.
• Lay out each steak and spread mixture across surface to within an inch of the edge. Roll up to most uniform shape. Use a few toothpicks to hold roll in shape.

Method

 

1. Preheat oven to 350°F (175°C).
2. Cook bacon in large skillet until crispy.
3. Remove to paper towel and retain grease.
4. Chop bacon into small pieces.
5. Combine all filling ingredients in bowl and allow to cool slightly.
6. Place rolls in greased baking dish and pour broth over steak.
7. Bake for 1 hour covered.
8. Remove cover and spoon stock over tops of steak.
9. Bake uncovered for another 30 minutes.

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