Beef Roulade with Bacon, Onion, and Thyme

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5 from 7 votes

Beef Roulade with Bacon, Onion, and Thyme

A beef roulade recipe that has bacon, onion, and thyme inside and is cooked until a natural meat and bacon gravy forms.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Dominique

Ingredients

2 cups water
3 1/2 lbs thin beef skirt steak /flank steak ( long and thin pieces, between ¼-½ inch thick )
1 medium onion cut into thin wedges
10 pieces of bacon ,one piece per roulade ( make sure the bacon is nitrate-free and sugar-free)
13 fresh branches of thyme
salt and pepper to taste
3 bay leaves
¼ tsp red pepper flakes
toothpicks

Instructions

Put 2 cups of water into a large ceramic dutch oven.
Take out the skirt steak/ flank steak, and cut into 8-9 inch long pieces (some can be longer than others, some 6 inches, some 11 etc.. ).
Lay a piece of bacon flat on top of one piece of skirt /flank steak. ( If the bacon is too long, fold it over back on top of the steak or cut it to fit the piece ). Sprinkle it with salt and pepper. Towards the one side/end of the steak, place a wedge of onion and a branch of thyme, and roll the steak forward onto it self, until the meat is completely rolled up. Use two toothpicks to secure the end into the roll /roulade. Put the rolled roulade into the dutch oven, tooth pick side up, with the longest side facing down ( make sure the roulade is lying flat, like in my photo, you want the meat to roast/grill while it is cooking). Repeat until all the roulades are in the pan with water in it. Then, add 3 bay leaves, 1/4 tsp red pepper flakes, and 3 branches of thyme on top of the meat in the pan.
Cook over medium heat. Once the water starts to boil, put a lid/cover on top of the pan, but make sure to leave an opening for air to still come out, about ¾ inch wide of an opening.
After 25 minutes, turn each roulade on their sides, or toothpick towards the bottom of the pan. Keep cooking with the lid almond fully on, still with a 3/4 inch opening to let air out. After 20 more minutes, turn each roulade onto their other side. Remove the lid completely and cook for 15 more minutes.
Remove the meat from pan, and increase the heat to high to evaporate the remaining liquid. Cook for 4-5 minutes, mixing often. Turn the heat off. Either put the meat back into the pan or pour the liquid on top of the meat.
This recipe yields 10 roulades total—usually the serving size is 2 per person, so this recipe should serve 5 people.

Notes

Steak size- you want the skirt steak or flank steak to be long and thin. Ideally between 1/4 and 1/2 inch thick and were about 8- 9 inches long.
- Don't worry if the steak is exactly 8-9 inches long, some of mine were 6 inches long and some were 11 inches long, but ideally 8-9 inches long is ideal.

Use two toothpicks to secure the the roll /roulade. Make sure to capture both ends of the meat with it.

Once you reduce the sauce in the pan, you can either put the meat back in or put the meat into another pan and top it with the sauce.

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