Braised Flank Steak and Bacon Roll-Up (roulade)

Braised Flank Steak and Bacon Roll-Up is a winner! The braised steak is so tender and succulent with bacon wrapped inside to make this dish so full of flavor. The smoky juices melt into the sauce to make this a comfort food that your mouth and stomach will thank for making – and your family, too!

What Is a Roulade?

Roulade are all around us. And we love them! The term “roulade’ is a French word that means “to roll.” A roulade is a dish of stuffed meat or pastry that is then rolled. We no doubt have seen and had a rolled  sponge cake with cream or jelly. And many may have had a meat version as well, perhaps without even knowing it.

Sometimes restaurants will make a large roll and cut off a piece of it to serve. Many refer to this as a “pinwheel.”

Braised Flank Steak and Bacon Roll-Up

This Braised Flank Steak and Bacon Roll-Up was a family favorite growing up. My father called it “Flank steak fix-up”. It has now become a favorite in my family as well. With bacon, steak, and delicious sauce, you can’t go wrong!

Here are some tips:

The Right Sauce. “The secret is in the sauce.” We’ve all heard that one before, right? Well, it’s true! At least in the case it is. Use our Homemade Tomato Sauce recipe to make sure this is truly a success! Best Homemade Tomato Sauce

Cooking the Bacon. The bacon needs to be limp, but cooked. You don’t want a flappy piece of raw bacon fat inside steak. If the bacon cannot fit in the pan flat, cut it half and cook it like that.

Cutting the Steak. This is important! Be sure to cut the steak across the grain, not along it. In haste, I’ve made that mistake. It comes out tough and chewy.

Rolling the Steak. A mistake I’ve made is rolling the flank steak too tight. This prevent the liquid from getting inside to make the inner parts soft. You don’t want them too loose so that they fall apart, but not too tight either.

What Ingredients Are in Braised Flank Steak and Bacon Roll-Up?

• 2 pounds Flank Steak
• 2 cloves Garlic (one minced, one kept whole)
• 6-8 pieces Bacon, par-cooked
• 1/4 Cup Flour
• 2 Cups Tomato Sauce
• 1 Cup Onion, diced
• 1 Tablespoon Dried Parsley
• Salt and Pepper to taste

Ingredient Notes & Substitutions

Tomato Sauce – again, I use my Best Homemade Tomato Sauce. If for some reason I don’t have any on hand, we usually keep a couple bottles of Rao’s Homemade Marinara Sauce.

How Is Braised Flank Steak and Bacon Roll-Up Made?

1. Par-cook the bacon. Times will vary, but about 3-5 minutes per side. Place the bacon on a plate with paper towel to drain the bacon. Reserve the bacon grease.
2. While the bacon is cooking, rub both sides of the flank steak with one clove of garlic and season with salt and pepper. Cut the steak across the grain in 2-3 inch strips.
3. Place a piece of bacon on each strip of steak. Roll the strip and secure the end with 2 toothpicks. Coat each piece with flour.
4. In the same pan used to cook the bacon, brown the pieces of steak on all sides. Once they are browned, set aside on a plate and tent with aluminum foil,
5. Add the onions and minced garlic and saute until soft, about 5 minutes. Add the tomato sauce and parsley. Stir and heat for about 2 minutes.
6. Meanwhile, in a large pot like a Dutch oven, place the steak pieces and set temperature to low. Pour the tomato sauce over the steak pieces and cover tightly. Simmer for 60 minutes

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. To reheat, I recommend cutting them in half and heat them in the oven, covered, at 350º for 10 minutes or until warmed through.

Can I Freeze Braised Flank Steak and Bacon Roll-Up?

Absolutely! These freeze very well.  I recommend freezing in an airtight container. These will last up to 6 months. Defrost on the counter or in fridge overnight.

Useful Kitchen Tools

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Braised Flank Steak and Bacon Roll-Up (roulade)

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Braised Flank Steak and Bacon Roll-Up (roulade)

Course Main Course

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 4

Ingredients

• 2 pounds Flank Steak
• 2 cloves Garlic (one minced, one kept whole)
• 6-8 pieces Bacon, par-cooked
• 1/4 Cup Flour
• 2 Cups Tomato Sauce
• 1 Cup Onion, diced
• 1 Tablespoon Dried Parsley
• Salt and Pepper to taste

Instructions

1. Par-cook the bacon. Place the bacon on a plate with paper towel to drain the bacon. Reserve the bacon grease.

2. While the bacon is cooking, rub both sides of the flank steak with one clove of garlic and season with salt and pepper. Cut the steak across the grain in 2-3 inch strips.

3. Place a piece of bacon on each strip of steak. Roll the strip and secure the end with 2 toothpicks. Coat each piece with flour.

4. In the same pan used to cook the bacon, brown the pieces of steak on all sides. Once they are browned, set aside on a plate and tent with aluminum foil,

5. Add the onions and minced garlic and saute until soft, about 5 minutes. Add the tomato sauce and parsley. Stir and heat for about 2 minutes.

6. Meanwhile, in a large pot like a Dutch oven, place the steak pieces and set temperature to low. Pour the tomato sauce over the steak pieces and cover tightly. Simmer for 60 minutes