• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Dave Wendel’s Flank Steak Roulade

Dave Wendel’s Flank Steak Roulade

 
Today, I’m delighted to welcome Dave Wendel to Nom Nom Paleo as a guest blogger. Unlike yours truly, Dave’s a classically trained chef who earned his chops at what Paul Bocuse called “the best culinary school in the world,” so you know he’s got the goods.
 
Dave has graciously agreed to share his flank steak roulade recipe (and step-by-step photos!) with us, and trust me – this meal is a guaranteed home run. Take it away, Dave!
 

 
I was fortunate enough to meet Michelle and Henry at AHS12. We quickly bonded over our common love for delicious food. When Michelle asked me to do a guest post for her blog, I was excited to create a main course that looks impressive, yet doesn’t keep you in the kitchen for hours. I came up with the idea of doing a roulade.
One nice feature of a roulade is that it can be made several days prior to your event and then cooked just before serving. Additionally, you can experiment with the stuffing, changing it by adding or subtracting ingredients. A roulade tastes great and your guests will be impressed by the visual appeal of the pinwheel on their plate.
Enjoy!
-Dave

Here’s what to gather to feed 4-6 people:

  • ½ pound baby spinach
  • ¼ cup water
  • 1½ pounds flank steak
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 thick slices of bacon, diced
  • 1 medium red pepper, diced
  • 1 small green zucchini, diced
  • 1 teaspoon chili powder
  • 1 garlic clove, pressed
  • 2 tablespoons ghee or coconut oil

Here’s what to do:

1. Preheat oven to 400°F.

2. Heat large saute pan over high heat until very hot.

3. Add spinach and water to the pan and cover.

4. Allow the spinach to steam undisturbed until wilted (about 2 minutes).  Uncover and allow spinach to cool.

5. Drain and press spinach to get all the water out.

6. Butterfly the flank steak with the fibers running parallel to your stabilizing hand, being careful not to slice it into two pieces.

7. Season inside of flank steak with salt and pepper to taste (approximately ¼ teaspoon of each).

8. Heat a separate saute pan over medium heat. Add bacon and cook for 3-4 minutes.

9. Toss in peppers and zucchini, cooking for 3-4 more minutes.

10. Next, sprinkle on chili powder, garlic, and ½ teaspoon each of salt and pepper. Mix well. Continue to cook until vegetables are tender and remove from heat to cool.

11. Spread cooled bacon and vegetable mixture evenly over the seasoned flank steak.

11. Cover vegetable mixture with the steamed spinach. This will help keep the vegetables in place.

12. Roll the flank steak.

 13. Tie with butcher twine, and season the outside of the roulade with salt and pepper (approximately ¼ teaspoon each).

(If you are serving the roulade later (up to 3 days), place it in the fridge at this step. When you are ready to serve it, remove it from the fridge for about an hour to bring to room temperature. Then, follow the rest of the instructions.)

14. Heat large saute pan over high heat. Add ghee or coconut oil until it starts to smoke. Sear all of the sides of the roulade until golden brown.

15. Place roulade in oven and cook until the internal temperature reaches 120°F for medium rare (approximately 18-20 minutes). 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.

16. Slice and remove twine before serving.


Dave Wendel is a 1999 graduate of The Culinary Institute of America in Hyde Park, NY. He has worked in the food service industry for 20 years, and currently works as a buyer for a gourmet foods company. Dave became interested in Paleo as part of the comprehensive plan to manage his Type 1 Diabetes. In his free time, Dave relaxes with his wife, Ann Wendel, the owner of Prana Physical Therapy. You can connect with Dave here. 

7

Thrive Market   LunchBots   Real Plans

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • An overhead shot of a paleo and Whole30 Green Goddess Cobb Salad Panera copycat. Panera Green Goddess Salad (Whole30, Keto, Paleo)
  • A hand is holding a mason jar filled with paleo, vegan, and Whole30 Green Goddess Dressing. Green Goddess Dressing (Vegan, Whole30, Keto, Nut Free)
  • An overhead shot of a frying pan filled with Egg Roll In A Bowl (also known as Potsticker Stir-Fry), a keto, paleo, and Whole30 one-pan meal. Egg Roll in a Bowl (Keto, Whole30, Gluten Free)
  • An overhead shot of crispy air fryer chicken thighs in an open air fryer basket. The Best Air Fryer Chicken Thighs: Cracklin’ Chicken!

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023