Flank Steak Roulade - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Flank Steak Roulade

Recipe by Steve Schroeder
Owner Reno Street Food
©2013 Steve Schroeder

Flank Steak Roulade
Prep: 20 mins
Cook: up to 40 mins
Serves: 6-8

Here's what you need:
½ pound baby spinach
¼ cup water
1½ -2 pounds flank steak
1 tbsp ground coriander
2 teaspoon black pepper
1 garlic clove, pressed
6 thick slices of bacon, diced
3-4 medium tomatoes, diced and seeded
1 med red onion thinly sliced
1/2 cup crumbled Feta cheese
2 tablespoons coconut oil

1 lime juiced
1 cup balsamic vinegar

Here's what to do:
Preheat oven to 400°F.

Bacon:
Place parchment paper on a baking sheet. Add slices of bacon. Bake at 400°F for 20 minutes or to desired crispness. Remove from oven, let bacon rest 5 minutes, place on paper towel to soak up remaining grease. Let empty baking pan sit for 10 minutes and cool. Remove parchment paper and throw in garbage, no mess, no clean up.

Spinach:
Heat large saute pan over high heat until very hot. Add spinach and water to the pan and cover. Allow the spinach to steam undisturbed until wilted (about 4 minutes). Uncover and allow spinach to cool. Drain and press spinach to get all the water out.

Simple Balsamic reduction sauce:
In a small saucepan add vinegar. Bring to a boil. Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes. Remove from heat and let sauce thicken as it cools. Set aside for now.


Flank steak:

Butterfly the flank steak with the fibers running parallel to the hand you are holding the steak with, being careful not to slice it too thin or into two pieces. You can ask your butcher to do it for you. Season inside of flank steak with the coriander, garlic and pepper. Add bacon, onion, tomato, spinach, feta cheese and lime juice (instead of salt) evenly over the seasoned flank steak. Get a long spoon handle and place on the steak near the edge. Roll the flank steak (see video). Tie with butcher twine, space about 2 inches apart. Season the outside of the flank steak roll with pepper. Heat large saute pan over high heat. Add the coconut oil until it starts to smoke. Sear all of the sides of the roulade until golden brown. Remove from saute pan and place in 9x13 baking pan. Place the rolled flank steak in oven and cook at 400 degrees approximately 18-20 minutes for med rare or an additional 5 minutes for med. Let the roulade rest for 20 minutes after removing from the oven and the residual heat will raise the temperature of the meat to 125-130°F.  Slice as thick or thin as you like, but remove the twine before serving. Plate and conservatively drizzle the balsamic reduction sauce over the slice of flank steak. Enjoy and savor each and every bite.



Disclaimer
This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Family Style Steak with Poblano Pesto

    Family Style Steak with Poblano Pesto

    Family style steak with poblano pesto and root vegetable hash©2014 Steve SchroederOwner, Reno Street FoodFamily style steak with poblano pesto and root vegetable hashTotal Time: 60 minPrep: 15 minCook:More >>
    ©2014 Steve Schroeder
    Owner, Reno Street Food

    Total Time: 60 min
    Prep: 15 min
    Cook: 45 min
    Servings: 10-12

    Ingredients

    1 large sweet potato, peeled and cut into 1/4-inch pieces
    1 large fresh beet, peeled and cut into 1/4-inch pieces
    2 med parsnips (peeled and diced)
    1 sweet yellow onion (diced)
    1 tablespoon olive oil
    1 tbsp paprika
    Kosher salt and freshly ground pepper
    1 tbsp honey
    More >>
  • Sweet Potato Ricotta Gnocchi

    Sweet Potato Ricotta Gnocchi

    ©2014 Steve Schroeder
    Owner, Reno Street Food

    Servings: 10-12

    Ingredients
    2 sweet potatoes or Yams, roasted and mashed
    6 oz. ricotta cheese
    More >>
    ©2014 Steve Schroeder
    Owner, Reno Street Food

    Total Time: 2 hrs (includes baking sweet potatoes)
    Prep: 30 min
    Cook: 1 1/2 hrs
    Servings: 10-12

    Ingredients
    2 sweet potatoes or Yams, roasted and mashed
    6 oz. ricotta cheese,
    1/2 c. shredded parmesan cheese
    1 tsp. salt
    1 tbsp brown sugar
    1 1/2 to 2 cups all-purpose gluten free flour
    1 med yellow onion, diced
    2 tbsp butter
    1 tsp minced garlic
    More >>
  • Apple Sausage Breakfast Burrito

    Apple Sausage Breakfast Burrito

    ©2014 Steve Schroeder, Owner, Reno Street Food
    Servings: Makes 8 burritos
    2 tsp olive oil
    4 chicken & apple sausage link, sliced
    1 medium yellow onion
    1 sweet red pepper, diced
    More >>
    ©2014 Steve Schroeder
    Owner, Reno Street Food

    Total Time: 1 hrs 30 min
    Prep: 30 min
    Cook: 1 hrs
    Servings: Makes 8 burritos
     
    Ingredients:

    2 tsp olive oil
    4 chicken & apple sausage link, sliced
    1 medium yellow onion
    1 sweet red pepper, diced
    1 small pkg sweet potato French fries
    1 Granny Smith apple, diced
    8 eggs
    1 cup finely shredded Cheddar Jack Cheese
    More >>
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.