These Beef and Bacon Roulades may look fancy and complicated, but they can be done in under 30 minutes making them perfect for weeknights or a special dinner.
Roulades are a fancy sounding French term for rolled food. In this case it is flank steak pounded thin rolled with bacon and parsley in the middle. A few minutes on the grill, a nice Bernaise sauce on the side and voila! dinner is served.
This recipe was one of my Dad's signature dishes. He made a few changes to the original recipe from His Turn to Cook (great recipes, condescending title). He did not pound it quite as thin and he used Béarnaise instead of Hollandaise sauce. I've never been a big fan of Hollandaise, and I think the buttery richness of the Béarnaise compliments the recipe better.
If you can find a thinly cut cross rib steak (sometimes called beef shoulder steak) you can save yourself the pounding
Use pork, beef or turkey bacon or even tempeh if you prefer.
If the weather doesn't allow for outdoor grilling, these can also be broiled or seared on the stove in a hot cast iron skillet. It won't be quite as good as grilling, of course, but still delicious.
A thinly cut cross rib steak may be used in lieu of the flank steak, skipping the steps for pounding the steak to ¼" thickness.
Until next time, happy eating.
~Audrey
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