A few weeks ago I decided to get creative with flank steak. I found a recipe online for inspiration, but pretty much threw caution to the wind and developed my own idea of tastiness.
I encourage you to do the same–add whatever veggies you want, and season it to your idea of perfection. Avoid using lots of salt. Instead, use herbs and spices to the enhance flavor and you’ll have a great low-sodium recipe.
This flank steak recipe is fine for preparing and eating in the same day, or you can allow it to soak in the flavors for a day or two before cooking it. The shmancy pants name for this is actually a flank steak roulade.
Flank Steak Recipe
Start by pre-heating your oven to 400°F.
1. Chop up the organic bacon and sautee until cooked all the way through.
2. Throw in the garlic and chopped onions and cook until the onions are transparent and aromatic. (I love when the onions get a little caramelized, and the bacon helps in that process.)
3. Add the frozen peppers last, and season to taste. I used black pepper, chili powder, onion powder, garlic powder and a pinch of salt. Set this whole thing aside once it’s finished.
4. To prepare the meat, start by butterflying the flank steak. Use a sharp knife and be careful not to cut the meat into two pieces. You’re just trying to open it up and make it longer–double its original length. Use a little salt and pepper to season your meat on both sides.
5. Lightly steam the spinach and drain all the excess water from it.
6. Spread a thin layer of your bacon, onion and peppers across the entire butterflied flank steak, then the spinach. Focus on the middle and avoid the sides. (When you roll, the veggies will spill out the sides.)
7. Roll up the meat fairly tightly, and use the twine to tie it off in at least 3-5 different places.
8. In a hot pan with a little olive oil, sear each side of the flank steak until brown. (About a minute on each side, if that.)
9. Transfer the flank steak to the oven, and cook for 15-20 minutes or until internal temperature reaches 120°F. (If you like it a little less rare, leave it in the oven for a few extra minutes.)
Allow the rolled flank steak to sit for about 10 minutes before serving. I served this dish with a side of mashed sweet potatoes and a garden salad. Not surprisingly, this is even more delicious as a leftover the next day.
Flank Steak & Vegetables
Cook Time: 20 Min
About 1lb of organic flank steak
5 Pieces of organic bacon
1 Bag of organic frozen peppers
1 Yellow onion
1 Tablespoon minced garlic
About a half pound of spinach