A recipe I pull out for the grill, which never fails to please, is a steak roulade – a steak with tarragon and bacon, rolled and grilled, then served with a sauce. It came from a long-ago friend whose son was born on Christmas Eve. I shared a hospital room with her; my son was born on Christmas Day. She got the recipe from a magazine – probably Better Homes and Gardens as I recall, and shared it with me.
Originally, the steak was round steak, pounded to a fare-thee-well, sprinkled with bacon and tarragon, then rolled and cut.
I now use flank steak for tenderness, but the round steak still would work – if you grill it properly. The flank steaks will grill more easily and don’t turn tough if you overcook them slightly.
I’ve changed the recipe to include a blue cheese sauce rather than a Bearnaise – too much tarragon there. Serve with grilled planked potatoes or grilled corn for a cook-out.
For this recipe you’ll need 6-inch wooden skewers, soaked. The steaks are best cooked over a medium-hot fire on a grill.
- 1-1/2 pounds flank steak, pounded well
- 1/4 pound bacon, fried crisp, crumbled
- 1 tablespoon tarragon (fresh preferred), chopped
- salt and pepper to taste
- For the sauce:
- 1/4 cup butter
- 1/4 cup crumbled blue cheese (Gorgonzola or Saga Bleu)
- 1/4 teaspoon garlic powder
- 1 tablespoon finely chopped shallots
Pound the steak well between two pieces of plastic wrap. Sprinkle with bacon, bruised tarragon, and salt and pepper. Roll up meat from the short side to the short side; secure with skewers every 2 inches placed in an X pattern through the beef. Slice the steaks midway between the skewers to form the pinwheels.
Grill over medium-high heat to desired internal temperature – medium will take 6 to 8 minutes.
Make sauce: Combine ingredients in a small saucepan over low heat; melt butter and stir well to incorporate all ingredients. Serve warm over steak.
Serve topped with Blue cheese sauce.
Serves 4 to 6.