Individual Steak Roulades with Pesto (Paleo)

Somethings look easer than they are (and I'm not talking about pie). Using the Voice Recognition feature of a GPS? Yea. Not that easy. In my imagination, using Voice Recognition is pretty straight forward: 1) press VR button on steering wheel, 2) listen to Robot Woman's instructions, 3) Speak, 4) Go. In my imagination, the Voice Recognition feature in the car gets me to where I want to go. In reality, when I press the VR button, the following conversation ensues:

Robot Woman: "Activating Voice Recognition. Please say: Name of Destination, Street Address, Name PIO, Search by City, Search By Type, or Favorite Places"

Me: "uh... Search by City" 

Robot Woman: "Ok." Pause. "Please name your city in Colorado."

Me: "Denver."

Robot Woman: "Did you say Denver or Stapleton?"

Me: Stapleton? How did that sound like Stapleton? "Denver."

Robot Woman: Tabulating. "Please choose a location in Denver. Say place name or line number."

Me, reading list of options: Eurobank? (There are 6 options. All six of them are Eurobank.) What the heck is Eurobank anyways? 

Robot Woman: "Are you still here?" Please select your destination."

Me: Ok, ok, uh, "Writer's Square!"

Robot Woman: "I'm sorry, that was not one of the options." Pause. Goodbye."

Waaaaiit! No! I'm Still lost. 

This recipe is nothing like that. It looks fancy -- it may even look intimidating, but it's all a front. This recipe is easier than pie, and certainly easier than the Voice Recognition of my GPS. See: 

Steak. Pesto. Roll. Throw 'em in the skillet and let everyone think you're a pro. Making these roulades really only calls for two ingredients (pesto and steak). Jarred pesto would work fine (read the label and fine one that uses extra virgin olive oil instead of canola), but fresh pesto is more flavorful and is a breeze to make in a blender or food processor. 

No Voice Recognition required. 

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Individual Steak Roulades with Pesto

1 pound grass-fed thin cut sirloin beef steaks, cut into 4 equally sized rectangles

1/4 cup pesto sauce

Salt and pepper (skip the pepper for an AIP-friendly meal)

1 tablespoon coconut oil

Optional: Worcestershire sauce for marinading

Other: Twine or other string, 4 pieces about 4 inches long each

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1. Lay the steaks out flat on a cutting board and season with salt and pepper. 

2. Spred 1 tablespoon of pesto across the top of each steak.

3. Work on one stake at a time, start at one end of the steak and roll the steak up, trying not to squish too much pesto out of the middle. (Ideally, you want to be rolling with the grain of the meat so that when cut into slices, the cuts go against the grain. However, since these are individual sized, it is not a big deal. Simply start rolling from one of the shorter sides of the rectangle). 

4. Tie one of the strings around the steak, securing the roll in place. 

5. Optional: Place the rolls in an airtight container and drizzle with Worcestershire sauce. Season with salt and pepper, and place in the fridge until ready to cook. 

6. Melt the coconut oil in a skillet over medium heat. Once the oil is melted, swirl it around the pan, and then place the steaks in the pan. Continue to cook on medium until the bottom is seared and brown. Reduce the heat to medium-low, and turn the roulades, cooking for a few minutes on each of the remaining sides. Serve immediately. The outer later of the roulade will be seared while the inner part will be more rare. (If you like your meat well-cooked, low the temperature to low and leave in the skillet for a few minutes longer. Alternatively, if you're into really raw steak, leave the flame at medium and shorten the cooking time).