Stockpile Recipe: Steak & Bacon Rolls

After Didi wrote about her Sugardale Competition Experience, there were many requests for the recipe.

So here it is!

Thanks Didi!

Steak & Bacon Rolls

2 to 2-1/4lbs Flank steak
4 Tsp yellow mustard
1 lb Sugardale Bacon (8 slices whole, 8 slices diced)
1 green pepper diced
1/4 c fresh parsley diced
2 medium onions diced
2 eggs
2 Tbls butter
Salt & Pepper for seasoning
1/2 c Water

• On a clean flat service cut the flank steak into four (4) 3″ strips. Salt & pepper both sides. Spread 1 tsp. mustard over each steak. Lay on two whole slices of bacon on each steak. Set aside.

• In a saute pan, add the diced bacon and start to saute. Once the bacon is starting to crisp add 1 c diced onions, saute for 1-2 minutes or till onions are starting to soften. Add the diced green pepper. Saute mixture till bacon is nicely brown and veggies have softened but not carmelized. Remove from heat and let cool. Place cooled bacon & veggie mixture into a bowl and add the egg. Mix well making sure the eggs have fully incorporated the mixture.

• Place bacon & veggie mixture evenly over the bacon covered steaks. Spread mixture making sure it doesn’t spread over the lip of the steaks.

• Carefully roll steak “jelly roll” style and secure ends w/ wooden skewers or large toothpicks.

• Salt & pepper and set aside.

• On the stovetop, using a dutch oven (or other heavy duty pan with lid), over mediumm high heat add the butter. Once the butter has melted, add the steak rolls seam side down and sear them till nicely brown on all sides.

• Remove the steaks from the dutch oven and place on a platter. Using the same dutch oven, add the remaining 1 cup of onions and place the steak rolls back on top of the diced onions.

• Add the water, lower the heat to medium low and simmer covered for 20 minutes.

• Remove cover and simmer for another minutes.

• This makes an awesome gravy to serve over mashed potatoes

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