Uncle Harold's Flank Steak Roll

When I was growing up, this was one of my favorite dishes! This is a recipe from my uncle Harold, who is the steak master of the family! Every reunion, he always cooks up the most wonderful steaks!

A cut of flank steak is rolled with bacon and other herbs, then roasted in the oven! The steak comes out juicy and delicious. This is a really simple recipe: score the steak, add salt, pepper, herbs, mushrooms and bacon, roll it up and broil it for several minutes until cooked.  I like to serve this with freshly mashed potatoes and a side of mushrooms sauteed in butter. 

As with all my meat, I will usually purchase from a repubable source. These days, you really don't want to be taking a risk with your meat. Spend a little extra and get a grass fed, locally raised product. The flank I used for this recipe is from Marin Sun Farms, which is located up in Marin County. They have really flavorful cuts! 







Ingredients
1 flank steak, around 1 lbs
Salt and Pepper, 1/4 teaspoon each
1/4 teaspoon marjoram leaves

Mushrooms, 8 oz (about 1 cup)

Butter, 2 tablespoons

4 slices of Bacon

Butcher's string

Procedure

Pound the flank steak with a meat mallet until slightly flat. If you don't have a meat mallet, that's okay. I like to use a large rolling pin and just wack the steak with it. A heavy iron skillet will to the trick too! It helps to keep it wrapped in the original butchers paper it was wrapped it, otherwise you will have pieces of raw meat all over the kitchen! If your steak wasn't wrapped in butchers paper, you can cover it with wax paper, saran wrap or another plastic wrap. 











Score the flank steak diagonally on both sides.


















Gently wash the head of the mushrooms with a wet paper towel to remove any exterior dirt. With your fingers, twist off the stems of the mushrooms. Chop the stems into dice. Slice the heads of the mushrooms and set aside.

Rub the flank steak with salt, pepper and marjoram.  Sprinkle  on the diced mushrooms stems.  

Cook the bacon in a fry pan until done. Remove from fry pan and lay the bacon on top of the mushrooms.

















Roll the flank steak tightly from the short side. Secure with butcher's string, or skewers in a pinch. You want the string to be fairly snug. Cut off any loose ends on the butcher's string after you have tied and secured the roll. 

Place on a greased cookie sheet or oven pan. You want to place the roll in a shallow pan, not a deep pan.












Set a boiler rack 3-4 inches below the heat source.  Turn your broiler on high. Broil the flank steak roll for 20 minutes, rotating the roll every 5 minutes. 

Broil till desired doneness. I like mine a little rare. If you want the flank well done, I suggest putting aluminum foil over the roll to prevent burning the outer layer. You can also try and lower the rack away from the broiler.

If you have a meat thermometer, it would really come in handy for this recipe!

Rare 130-140 F
Medium Rare  140-150 F
Medium  150-160 F
Well done  160-170F

In the meantime, Saute the sliced mushroom heads in a fry pan with butter for 3 minutes, or until browned.



















When the steak roll is done, garnish with freshly snipped parsley and serve with the mushrooms.

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