For a nutrient-dense dish, you’d be hard pressed to find one that can outperform this Paleo Beef Roulade.
This recipe takes some work, and you have to be careful when cutting and rolling the meat, but it’s well worth the effort.
If you’ve never butterflied your meat before, there’s nothing to it. All you have to do is cut the meat almost (but not quite) in two. It’s called “butterflied” because, when you open the meat, it looks like butterfly wings. This video shows you how easy it is however if you have no interest in butterflying your meat, you can always ask your butcher to do it.
The Final Pieces of Preparation
The rolling part is actually easier than you might think. Once you get started, you kind of build up a little momentum and then you’re good to go. The top of the roulade will keep the bottom in place while you tie it all up with twine.
Pump Up Your Nutrients
By stuffing grass-fed red meat with kale and other vegetables, you’ll be creating a nutritional powerhouse.
This dish comes loaded with various B vitamins, vitamins A, C and K, and minerals like calcium, iron, manganese and zinc.
Just because there are veggies included in the dish, doesn’t mean you’re done with vegetables for this meal.
A Few Servings Of Vegetables On The Side
A healthy diet has way more veggies than meat, so be sure to serve this dish with a salad or your favorite pan-fried, mashed or roasted vegetable on the side.
I prepared this dish for the Paleo Porn Family Dinner and actually prepared 8 beef roulades to serve our 24 guests. I placed this Beef Roulade over sautéed collards and served two slices for each person with a side of Mashed Rutabaga and Beet Salad. (See the image above for what that looked like.)
Paleo Beef Roulade
Ingredients
- 2 tablespoons grass-fed butter or your choice of fat
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 baby portobello mushrooms, minced
- 1 bunch organic lacinato kale
- 1.5lbs grass-fed flank steak, butterflied
- coarse ground sea salt, to taste
- 1 bunch organic collard greens, chopped
- 1 tablespoon fresh curly parsley, chopped
Directions
- Preheat the oven to 350°F.
- Melt 1 tablespoon of butter or your choice of fat in a 10-inch skillet over medium heat. Add minced garlic, mushrooms and shallot.
- Remove the leaves of the lacinato kale from the stems. Discard the stems and slice the kale leaves.
- Cook the vegetable mixture for 2-3 minutes, add sliced kale, toss to combine and sauté until kale is soft (4-5 minutes).
- Lay 2-3 pieces of parchment paper on the counter top near the skillet.
- Cut four 6-7 inch strips of butchers twine and lay them evenly across the parchment.
- Place the butterflied flank steak on top of the twine and parchment.
- Transfer the kale mixture on top of the flank steak and spread evenly across.
- Starting from the long edge, roll as tightly as possible. Use the butchers twine to tie the meat together in four different locations across the meat.
- Carefully transfer the meat to a rimmed baking sheet or glass baking dish, place in the oven and bake for 25-35 minutes or until the internal temperature is 125-130°F for medium-rare.
- Remove cooked Beef Roulade from the oven and let rest.
- In the same skillet used to sauté the kale, melt the last tablespoon of butter, sauté the collard greens and parsley. Season with sea salt.
- Slice pieces of the Beef Roulade, being careful not to unravel the roll while slicing.
- Split the sautéd collards between two plates, add 2-3 slices of beef on top and season with a pinch of sea salt on top. Serve with Mashed Rutabaga or your favorite vegetable side-dish.
- Enjoy! :)
