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Steak Roulade (01.29.16)

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Posted at 12:15 PM, Jan 29, 2016
and last updated 2016-01-29 14:23:59-05

By Chef Vaughn Hobbs

  • 2 (12-16 Ounce) Flat Iron Steaks
  • 12 Slices of Monterey Jack Cheese
  • 12 Slices of Canadian Bacon
  • 2 T Montreal Steak Seasoning
  • 1 T Onion Powder
  • 6 T A1 Sauce
  • 4 T Olive Oil
  • 1 Large Piece of Butcher Paper

Lay out the steaks on the butcher paper, and pound out meat to ¼” to ½” thickness using a meat mallet. (If you don’t have one a rolling pin will work.)

Season steaks with Montreal seasoning, and add a slice of cheese and Canadian bacon, repeat, until all of the cheese and bacon is used.

Roll Steaks horizontally and tie off with butcher string.
In a large frying pan, heat 4 Tablespoons of olive oil over medium heat. When oil is hot, brown off each side of the steak (2-3 minutes per side)

Once Steak has been browned off, place stakes in a baking dish and sprinkle with 1 T of onion Powder.

Cook at 350 for 15 for rare, 20 medium, and 25 for well-done steaks,

When done, remove from oven and cover with A1 Sauce, Enjoy!