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Recipes

Recipe: Calvin Wineland’s Chuck Wagon Steak Roll

This is a summer crowd-pleaser. Firing up the grill is optional.

Calvin Wineland, retired Army helicopter pilot and current butcher, serves a grilled version of this roulade at farm-to-table dinners that he hosts at his restaurant, Beyond the Butchers, in the Dallas Farmers Market. Although he usually uses skirt steak, Wineland says that backstrap steaks or butterflied sirloin work just as nicely.

Ingredients:

    • 2 9-inch flank steaks
  • 1 cup fresh spinach (if using frozen, let it thaw)
  • 1/2 cup fresh mushrooms, chopped (canned also works)
  • 1/4 cup diced onions (red, white, or green)
  • 1/4 cup bread crumbs
  • 3 tbsp. minced garlic
  • 3 tbsp. regular or herb butter
  • Butcher twine

Directions:

The end goal of this roulade is to take the meat, lay it flat, spread the fixings across the top, and then roll it up like a sleeping bag. Once rolled, it gets tied up nice and tight. After cooking, you will cut it into 1–1½-inch slices or pinwheels. Usually each person gets 3 pinwheels, so that helps y’all figure out how many  steaks you need to roll, cut, and serve.

Preheat oven to 350 degrees.

Tenderize the flank steak with a mallet and flatten to 2/3-inch thick. In a cast iron skillet or pan, melt ½ tbsp. of regular or herb butter. Take each flank steak and brown one side of the meat. (This will be the outside of the roll, so we want it golden brown. The roll will be baked, so the other side and the stuffing will be cooked later.) Remove steak from skillet and place browned side down on cutting board to let cool.

Using the same skillet, melt the remaining herb butter. Add mushrooms, onions, and minced garlic and sauté until the mushrooms are browned and onions are translucent. Add only enough breadcrumbs to make the ingredients bind into a nice stuffing, and sauté for an additional 5 minutes. You can add more butter and a little oil if it gets too dry. (Again, this will all be baked or grilled so there is no need to overcook.) Remove stuffing from pan and set aside.

Take the spinach, remove the stems, and lay the leaves across the top of each steak, overlapping slightly, until the entire steak is covered with a nice layer of spinach. Spoon the stuffing in a layer over the spinach so that it is covered.

Start to roll the first steak from the long edge. As you roll, use your fingers to help poke in the stuffing. Once rolled, place the roll seam-side down on a baking sheet. Continue with the rest.

Take the twine and cut into pieces at least 8-inches long. Tie the pieces around the roll at 2-inch intervals. Tuck in the ends of the roll and tie down to help hold in the stuffing.

Once the roll is tied and secure, place it on a baking sheet and cover with foil. Roast for 20–25 minutes, or until the interior of the meat is 130 degrees when tested with a meat thermometer for medium rare. Let rest for at least 5 minutes before slicing.

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