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How to make it

  • Place the flank steak between two pieces of plastic wrap. With the flat side of a meat mallet, (not the tenderizer side) pound the meat until it is uniform in thickness. (If you don't have a meat mallet, you can use the bottom of a small frying pan or a rolling pin).
  • Remove the meat from the plastic wrap and place it with the inside up (so you can roll it up).
  • Press the garlic with a garlic press and rub all over the inside of the meat. Generously season with salt and pepper. Spread the mustard over the entire surface; then lay the bacon slices lengthwise along the meat, with the ends flush with the widest part of the meat.
  • About 2 inches from the wide edge of the meat, lay a nice layer of the onions (you won't use them all) to about the mid-point of the meat. Scatter pickles over the onions (again, you won't be using them all). Roll the meat up, jelly roll fashion (some of the filling will come out, don't worry about that). When it is nicely rolled, tie with cooking string to make a secure package (or you can tie it at about 2 inch intervals, then tie a long piece from side to side. It's important to tie it around and across to help hold the filling in).
  • You can cook this in your slow cooker, in a Dutch oven in a 325 degree oven or a pressure cooker, whichever method you choose, you first need to brown the meat well. So heat the oil over medium high heat and add the rolled meat, seam side down. Brown well, then turn over and brown the top. Return the meat to seam side down; reduce the heat to medium and add any remaining onions and pickles to the pot and allow them to cook until soft, stirring up any browned bits.
  • Add the broth and allow to cook, uncovered until almost evaporated. Just when you think it's about to burn, add water up to the middle of the meat; cover and put in the slow-cooker, oven or pressure cooker. If cooking in the slow-cooker, it should go for 8 hours on low, or 4 on high (it should be very tender); in the oven, 3 hours at 325 degrees, in the pressure cooker, 60 minutes from the time it comes up to pressure.
  • Once cooked, remove the meat to a cutting board, cover loosely with foil and allow to rest for 5 to 10 minutes. Remove the string and cut across the grain to make spirals.
  • While the meat is resting, finish the gravy. Bring it to a simmer over medium heat and allow it to reduce slightly. Add the cornstarch slurry, a bit at a time until it thickens to your desired consistency. Serve the meat with the gravy spooned on top.

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