Cast Iron Nation…I’m in! I’m a huge fan of cooking with cast iron. It is extremely versatile, retains heat well, cooks precise and even, and is so easy to clean. My go-to cast iron pan is my Lodge 12-inch skillet. We cook with it nearly every day. And I love the fact that it goes straight from stove-to-oven and is also the perfect pan for camping!
Lodge has an impressive family history; they have been making timeless cookware in the U.S. since 1896. They also have several cookbooks that offer great ideas and serve as the perfect companion for cooking with their products. Their most recent, Cast Iron Nation is a beautiful cookbook! It is filled with a wonderful collection of recipes from professional cooks and chefs from around the country and also includes favorites from the Lodge-Kellerman family. From pizza, soups, sandwiches, cakes and casseroles, this cookbook offers simple timeless recipes for everyone.
After combing through Lodge Cast Iron Nation, I chose to go with the Garlic-Topped Flank Steak Roulade first. Grass-fed flank steak filled with bacon, spinach, sun-dried tomatoes, mushrooms and topped with garlic. Browned in my 12-inch Lodge skillet and then put directly in the oven, this meal was done in less than 30 minutes. I must admit, I was slightly intimidated at first, but this recipe turned out to be so simple yet presented elegantly and tasted terrific. I can’t wait to try several other recipes and add to my collection of Lodge cast-iron cookware!
****Great news…you have a chance to win the 12-inch lodge skillet and the Cast Iron Nation cookbook. Actually you have several chances to win. Lodge has teamed with Virtual Potluck and each of us is giving you a chance to win!!****
Garlic-Topped Flank Steak Roulade
2 pounds grass-fed flank steak
Sea salt and freshly ground black pepper
4 strips pork bacon, cooked (but not crispy) and chopped
2 cups loosely packed organic spinach leaves, chopped
1/3 cup chopped organic sun-dried tomatoes
1 cup chopped organic button mushrooms (7 or 8 whole mushrooms)
2 tablespoons coconut oil
5 organic garlic cloves, minced
1. Preheat the oven to 425
2. With a meat mallet or rolling pin, pound the flank steak to an even 1/3-inch thickness. This will give you more surface area to work with when stuffing it.
3. Season the steak with salt and pepper on both sides, then lay it out flat in front of you. Sprinkle the chopped bacon over it in a single layer, then evenly layer on the spinach, tomatoes, and mushrooms, in that order. Roll the steak up lengthwise tightly into a log (roulade), then tie it with kitchen twine in 2 or 3 places to hold it together. (At this point, you can wrap the roulade in plastic wrap and refrigerate overnight, if you like. Bring to room temperature before cooking.)
4. Heat the oil in a Lode 12-inch cast iron skillet over medium-high heat. When the pan is really hot, sear the roulade until browned on all sides, 2 to 3 minutes total.
5. Remove the pan from the heat, and sprinkle the garlic all over the roulade. Place the skillet in the oven until the stuffing is hot but the meat is still pink in the center, 10 to 15 minutes.
6. Remove from the oven, and let the roulade stand for 10 minutes. Remove the twine, slice into pinwheels, and serve. Serves 4 to 6
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