Traditional recipes

Stuffed Flank Steak with Bacon and Pickles

Stuffed Flank Steak with Bacon and Pickles

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Fry the bacon in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function, just until browned but still soft, about 3 minutes. Transfer the bacon to a cutting board; take the stovetop pot off the heat or turn off the electric pressure cooker.

Set the flank steak on a cutting board with the flatter side facing up; smear the top surface with horseradish. Alternate the bacon strips and pickles down the steak, setting them widthwise to the meat and leaving a third of the steak open at one end. Starting at the other end, roll the steak closed, folding the bacon and pickles inside it. Tie the flank steak closed with three pieces of butcher’s twine, each about 16 inches long. Wrap one piece widthwise around the middle of the roast; tie securely but not so tightly that it cuts into the meat. Then tie the roll in two more places: about 1 inch from each end.

Set the stovetop pressure cooker back over medium heat or turn the electric cooker back to its browning mode. Melt any bacon fat inside, then add the steak roll. Brown on all sides, turning gently, about 6 minutes. Transfer to the cutting board.

Add the broth, apple juice, thyme, cloves, celery seeds, and pepper to the cooker. Stir well to scrape up any browned bits in the pot, then nestle the meat into the sauce.

Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 50 minutes.


ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 70 minutes.

Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure return to normal naturally, about

18 minutes.


ELECTRIC: Turn off the machine or unplug it. Do not let it flip to its keep-warm setting. Allow its pressure to fall back to normal naturally, 18 to 22 minutes.

Unlock and open the lid; transfer the meat roll to a carving board. Set the stovetop model back over medium-high heat or turn the electric one to its browning mode; bring the sauce to a simmer.

Whisk the potato starch or cornstarch into 2 teaspoons water in a small bowl; stir the slurry into the pressure cooker. Cook, stirring constantly, until thickened and bubbling, about 30 seconds. Remove the cooker from the heat or turn off the electric model. Cut the beef roll into 1-inch slices; serve in bowls with the sauce ladled on top.

My Mother’s Rouladen

My Mother’s Rouladen in a non-traditional presentation to a very traditional German dish. .

My Mother’s Rouladen

The making of My Mother’s Rouladen AKA Stuffed Flank Steak

A printer-friendly recipe card can be found at the bottom of this post

My Mother’s Rouladen also known as Stuffed Flank Steak has been a family favorite since the beginning of time well, at least my time as I know it. It is the most requested birthday dinner meal, from my childhood days to my children’s childhood days. While traditionally done with thinly sliced bottom round, when I was a child bottom round was hard to find, grocery stores not being what they are today, so my mother made it as a stuffed flank steak. I find this presentation much prettier. When made with bottom round, well, it looks a bit like a turd to me.

This is a non traditional presentation of a very traditional German dish .

A video showing how to make My Mother’s Rouladen in a pressure cooker.

Everyone loves My Mother’s Rouladen

I have served My Mother’s Rouladen over the years to many people and everyone loves it. While surprised by the pickles, the flavors of pickles, onions and bacon meld to make a delicious bite. Flank steak is also a very lean cut of meat, so the bacon is important not only to add flavor but a little bit of fat. Mustard acts as a tenderizer so the meat is juicy and tender.

Choose your cooking method

While you can cook this in a low oven, a slow-cooker or a pressure cooker, I like the pressure cooker best. Cooking in moist heat keeps the meat moister. And it’s ready to eat sooner. That’s an added plus for once you’ve had My Mother’s Rouladen, your mouth will be ready to eat it again.

Don’t be afraid to tie one on

A lot of people are intimidated by food they have to fill, roll and tie.

It’s really not all that difficult and it doesn’t have to be pretty when you do it, not pretty in the professional chef sort of way, just able to do the job of keeping the filling inside while you cook it. Watch the video and you’ll see my “fancy” tying job. NOT. But it works. When browning a rolled roast or tied meat, always start with the tied side down, this helps seal the tied edge. As with all slow-braised meats, be sure not to rush the browning time, the most common mistake in making good braised meats is not allowing enough browning. You can take it just to the “edge” of burnt. I say edge because black is not good, but dark brown is delicious. And of course, always cook it with the tied edge down to keep it from coming apart in the pan.

Ready? OK…let’s cook some Rouladen.

    1. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
    2. With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
    3. Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you’ll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
    4. Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
    5. Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
    1. Stuffed Flank Steak with Mozzarella and Basil:
      Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling you’ll need 1 cup or more.
    2. Stuffed Flank Steak with Prosciutto and Rosemary:
      Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
    3. Stuffed Flank Steak with Peppery Greens and Goat Cheese:
      Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.

    Reprinted from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food. Copyright © 2018 by Mark Bittman, Inc. Photography © 2018 by Christina Holmes. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    Traditionally, Rouladen are served with Rotkohl and boiled potatoes or Knödel – either Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings). Instead of potatoes or Knödel, they are also commonly served with Spätzle.

    Get our recipe or Authentic German Rotkohl

    Get our recipe for Authentic German Semmelknödel (Bread Dumplings)

    Get our recipe for Authentic German Späetzle

    For more authentic German dishes, be sure to also try our:

    Ethnic Foods Are Family Traditions

    Some foods, particularly ethnic foods, become a part of a family&aposs traditions and bring back memories of happy family gatherings and good times. Rouladen and sauerbraten are two of those dishes in my husband&aposs German family. Each of these meals brings back memories of his mother&aposs joy as she shared her cooking with her five children and, later, their spouses and thirteen grandchildren at big family gatherings. Either of these dishes are great winter recipes, though we&aposre happy to eat them any time of year. I remember her serving either rouladen or sauerbraten on New Year&aposs Day and at special birthday dinners.

    Enjoy! - The Recipe Wench

    Butterfly the flank steak. If your flank steak has one end that is wider than the other, I prefer to start with the wide end and finish with the narrow end.

    After butterflying, open steak up and press down on the center (where each side is still intact) to flatten in a bit.

    Salt and pepper the steak and set aside.

    Pre-heat the grill to high.

    Starting with one end, roll steak up firmly.
    Secure rolled steak with cooking twine in 6 or 7 places.
    Next, insert skewers close to the twine.
    Cut rolled steak into individual "pinwheels" about 1-1/2 inches thick.*

    *Each portion should be secured by both twine and skewer.

    Cook on high heat (about 4 - 5 minutes on each side).
    Close the grill during cooking.
    If necessary, turn pinwheels onto their sides to allow the sides to cook on direct heat.
    Steaks are medium rare at 120°F medium at 130°F

    Remove to a plate immediately. Cover loosely with foil and allow to rest 5 minutes or so -- this will allow the juices to redistribute. (To be honest, though, we pretty much dig right in when they are hot off the grill!)

    Grilled Stuffed Flank Steak Wrapped in Bacon Recipe

    This Grilled Stuffed Flank Steak Recipe from Cooking-Outdoors had my mouth watering the moment I saw it. The original recipe features creamy provolone cheese and sautéed vegetables all rolled up in a delicious flank steak and then wrapped in, yep, BACON! I tried it the other night and it turned out fantastic.

    The original recipe calls for Provolone Cheese slices, but I opted to use shredded Provolone in my version. I also added tomato slices and substituted the mustard for italian dressing instead.

    My secret ingredient when grilling steak or bacon is a generous coating of brown sugar. The caramelization adds a depth of flavor that can’t be beat!

    The original recipe also directs you to roast these in the oven at 350 F for approximately 1hr or until internal temp reaches 140 F, but if you know us, then you also know that we like to BBQ everything. So these went onto a 350 F grill for about an hour, rotating and flipping about half way thru.

    Tip: Make sure you keep an eye on these. Bacon has a tendency to catch fire on the grill.

    Braciole (Italian Stuffed Steak)

    This Braciole recipe is a traditional Italian recipe of beef that is stuffed and braised in tomato sauce. It’s pure Italian comfort food. Continue reading to learn how to make Braciole.

    This time of the year is very special to me. October 20 was my father’s birthday. Well, it may have been the 21 st , but that’s a story for another blog post.

    My dad’s favorite meal was braciole (pronouced: brah-joel). One day we were talking and he mentioned that his mother used to make it for him. According to him, she made the best braciole. Tender rolls of thinly sliced beef filled with homemade stuffing and braised all day in her homemade sauce.

    It’s the way things were done back them. Dinner took all day to make and those that made it did so with love.

    My dad wished out loud that he could have his mother’s braciole again. That’s when I set out on a quest to recreate my grandmother’s recipe. However, the only thing I had to go on were my father’s 25 year old memories.

    Much like most things my grandmother made, her braciole was one of those dishes that had no recipe and no instructions.

    I made several versions, tweaking the recipe as I went along, until I finally had it. A braciole recipe that was so good, it’s no wonder my dad had been dreaming of this dish for 25 years.

    That year, I surprised him with braciole for his birthday. He was floored – it tasted just like my grandmother’s. Even though I was giving him a gift – he gave me one right back – that compliment. From that year forward, I made braciole for his birthday.

    My father passed away in 2013. And, even though he’s not with us, I still like to celebrate him by making his favorite meal. It’s a small way that I can continue to honor his memory and celebrate the memories that we have of him.

    Stuffed Flank Steak

    I am sorry that I was unable to post this weekend. I was in New York watching the Big East Tournament. The weather was horrible, but the games were amazing. Marquette made it to the semi-finals and the final game between Georgetown and West Virginia went all the way to the wire. It was a close one. After an exciting weekend, I am back. I am back with a great dish for the grill. We had a few warm days last week and I had to dust off the grill. It was calling me. So I decided to make a recipe from the Weber Way to Grill book Stuffed Flank Steak with Roasted Peppers and Feta Cheese.

    The rolled and stuffed flank steak came out perfectly cooked.

    Stuffed Flank Steak

    • 1 flank steak (roughly 1 1/2lbs)
    • 2 tsp extra-virgin olive oil
    • Kosher salt and Freshly ground black pepper
    • Roasted Pepper and Feta Cheese Stuffing – (Recipe Below)
    • 2-3 oz Feta Cheese
    • 1/4 cup bread crumbs
    • 1 red bell pepper, roasted, peeled, seeded and diced – or use canned peppers.
    • 1 garlic clove
    • 1/4 cup fresh Italian parsley
    • 1 1/2 tsp thyme
    • 1/4 tsp kosher salt
    • 1/4 tsp ground black pepper

    Dice up the garlic and herbs. Add them to a bowl with remaining stuffing ingredients. Mix thoroughly. I found that using my hands worked the best. Every other instrument that I tried just turned into a giant mess.

    On a large cutting board, lay out the flank steak. Carefully insert a knife into the long edge of the flank steak (the edge parallel to the grain). Carefully butterfly the flank steak. Cut the steak until it can be opened like a book or magazine.

    Evenly spread the stuffing over the flank steak. Leave a 1 inch edge around the flank steak. Also leave a couple of inches at the top so that the rolled meat can close without having the stuffing fall out.

    Now roll the steak up into rolls and place the rolls seam side down on the cutting board. Now grab some butchers twine and tie up the rolls. This can be easily done with one person using a surgeons know. Start with a basic knot, twisting one half under the other. To do a surgeons knot, twist it one more time. The extra twist will prevent the twine from loosening when you finish the knot. See the picture before for reference.

    Lightly oil the outside of the roll with extra-virgin olive oil and then season with salt and pepper.

    Setup your grill for indirect cooking and preheat it to medium heat. Once the grill is preheated, place the rolled steak on the grill over indirect heat. Close the lid and cook for roughly 15 minutes.

    Flip the meat and continue to cook for another 15 minutes. At this point the roll is approximately medium rare. If you like it well done, cook for another 10-15 minutes. You can always check with a meat thermometer.

    When the meat is the desired doneness remove it from the grill and cover. Let it rest for at least 10 minutes before carving.

    When it is time to serve, remove the butchers twine and then carve the roll into 3/4 inch slices.

    This meal was delicious. The feta and roasted red peppers were the ultimate filling. Salty with a tad bit of sweet from the peppers. For looking so complex, this was an easy and delicious meal. Plus it was cheap. Flank steaks affordable and stuffing them makes them taste like a million bucks.

    Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

    Stuffed Flank Steak

    I’m not sure what’s going on in our house, but we’ve been in “fixit” mode the last few weeks. Both my cameras, the oven, the dishwasher, the espresso machine, and the foil dispenser all required repairs recently. Now some people might focus on the negative and wonder why so much is going wrong, but I happen to be a “glass half full” kinda guy. I’m just glad I have the resources to get everything back in tip-top shape. Soon all will be back to normal.

    So what does fixing things have to do with grilled meat? Not much. I know, I digress, so let’s talk about steak. As you know by now, I’m cooking outside as much as possible this time of year. Stuffed flank steak finally topped my to-do list and for today’s post—a grilled and stuffed version with spinach, sun-dried tomatoes, and mozzarella cheese.

    The biggest challenge to this recipe is butterflying the steak. This step requires a very sharp knife and a little patience. You start by placing the steak on a cutting board with the grain perpendicular to your body. With a very sharp knife, begin cutting into the steak along the side, with the blade parallel to the board. As you cut, pull up on the top portion of the steak so you can see where you’re cutting. You’ll want to make sure that you’re cutting as close to the middle of the steak as possible so the two sides will be the same thickness.

    Here’s a link from the PBS series, Martha Stewart Cooking School, where she butterflies a steak. In this video, she demonstrates techniques for butterflying chicken, steak, shrimp, and turkey. If you’ve never butterflied a steak, you’ll find this video very helpful.

    Once the butterflying step is done, you simply spread the cheese, spinach, and tomatoes over the steak and tightly roll the steak with the grain of the meat going the length of the roll. Securely tie the roll with kitchen twine and you’re ready to fire up the grill.

    Place the steak on the grates and brown for about 2 minutes on each side. Turn off one of the burners on your grill and lower the other burners until the temperature is reduced to 400 degrees. Continue cooking over indirect heat for 30 to 35 minutes or until the internal temperature reaches 135 to 140 degrees for medium rare or 140 to 145 degrees for medium. You’ll definitely want to use a meat thermometer to insure you don’t overcook or undercook the steak.

    Serve this steak with some grilled asparagus and a summer salad and you’ve got a sensational low carb dinner.

    • Author: Recipe and image courtesy of
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 6 - 8 Servings 1 x


    This sophisticated pairing of blue cheese, arugula and bacon adds elegance and enhances the beefy flavour of the flank steak.


    2 lb (1 kg) Ontario flank steak
    ½ tsp ( 2 mL) each salt and freshly ground pepper
    6 slices Ontario bacon, chopped
    2 cloves garlic, minced
    2 shallots, minced
    2 cups ( 500 mL) arugula
    2 tbsp ( 30 mL) chopped fresh parsley
    ¾ cup ( 175 mL) crumbled blue cheese
    ¼ cup ( 60 mL) seasoned croutons, crushed
    1 tbsp ( 15 mL) extra virgin olive oil


    Preheat oven to 350°F (180°C). Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.

    In skillet over medium heat fry bacon, garlic and shallots for 7 to 8 minutes, until bacon is rendered and vegetables are tender. Remove from pan. Add arugula to pan and cook for about 2 minutes. Remove from pan and press to release an excess liquid. Combine with bacon mixture.

    Spread bacon mixture over steak, leaving a 1-inch (2.5 cm) border. Top with parsley and crumbled blue cheese and crushed croutons. Tightly roll steak lengthwise into a log, tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Brush the outside with oil.

    Heat oil in Dutch oven or ovenproof skillet over medium heat. Sear steak for about 4 minutes, turning to brown on all sides.

    Transfer to oven. Roast for 20 to 25 minutes until medium-rare to medium. Remove from oven and tent for 10 minutes. Slice crosswise into 1/2-inch thick (1 cm) slices.


    Cook’s Notes: Switch up the arugula for baby spinach, if you prefer.

    Watch the video: Χοιρινές μπριζόλες γεμιστές με μπέικον και μετσοβόνε Επ. 26. Kitchen Lab TV. Άκης Πετρετζίκης (July 2022).


  1. Davin

    Now I cannot take part in the discussion - there is no free time. Very soon I will definitely express the opinion.

  2. Dewain

    Sorry for interrupting you, but in my opinion this topic is already out of date.

  3. Calix

    I think, that you are mistaken. Let's discuss it.

  4. Gaderian

    Sorry, but this doesn't suit me. Maybe there are more options?

  5. Gusho

    Granted, useful information

Write a message