Thin flank steak stuffed with pesto and wrapped in bacon.
Roulades, pinwheels, whatever you call them, this is a classic party dish.
Mum’s version didn’t use pesto.
Elise Bauer
Her filling was just parsley and garlic salt.
Even though I last ate these close to 30 years ago, I can still remember that parsley.
It was so “adult” when I was a kid.
Elise Bauer
I do like a squeeze of lemon on the roulade right at the table.
Once the roulade is tied, however, it’s pretty sturdy.
Don’t skimp on the tenderizing process at the beginning of this recipe.
Elise Bauer
Turn the machine on again and slowly pour in the olive oil, just to combine.
You want it cooked, but still limp.
Do not crisp it up or it will break when you attempt to wrap it inside the roulade.
Elise Bauer
When the bacon is ready, set it aside on paper towels.
Cover with more plastic wrap.
Flip the meat from time to time to pound everything evenly.
Elise Bauer
If you don’t have a meat mallet, you’ve got the option to skip this step.
Look at your steak.
You will be rolling it up with the grain of the meat facing side to side.
Elise Bauer
Sprinkle on some salt and black pepper.
Lay down the baconacross the grain of the beef.
as you would a carpet.
Elise Bauer
If you want, cut off any bacon that is extending beyond the steak.
Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart.
in the pan with the bacon fat.
Elise Bauer
You want to quickly brown the surface, not cook the inside of the roulade.
Put the roulade in a roasting pan on a rack, seam side down.
If you don’t have a rack, improvise with celery stalks.
Elise Bauer
Remove the meat from the oven and let it rest for 10 minutes before slicing.
so each serving is wrapped in string.
Serve with lemon wedges to add a little tartness to the dish.
Elise Bauer
