Bacon Wrapped Steak and Pickle Sushi Roll

Joey MeatballsBeef, Cuts of Meat, Oven, Types of Heat, Watch & Learn2 Comments

Sharing is caring!

Click here to get the video transcription
- I'm Joey and today east meets west We're using beef bacon and pickles in our version of bacon sushi. So let's mix some ying with some yang and roll up something tasty. Today we'll be making bacon sushi. What is bacon sushi? Well we didn't know ourselves either until we were inspired by a traditional German dish called Rouladen. In traditional Rouladen they roll pickle, bacon, mustard and onions inside a slice of beef. However the one thing we don't like about traditional Rouladen is the one thing that we should like the most, the bacon because it's soggy because it's rolled inside the beef. I don't know about you but I don't like soggy bacon. However I wasn't ready to give up on Rouladen just yet, I saw its potential so instead of rolling the bacon inside of the beef we decided to roll the beef inside the bacon. I'll show exactly what I mean in just a moment but before we get started you need to know that there are two keys to making perfect bacon sushi. First is, of course the beef. You need to buy either thinly sliced top or bottom round. I think both work equally well. You'll find the top to be a little more tender but the bottom is just perfect. Also, the beef needs to be cut thinly, typically about a quarter of an inch thick. In my local grocer thinly cut bottom round is pre sliced and packaged and sold as breakfast steaks, there's no need to do anything else, just put it in the cart and you're ready to go. The second key to making great bacon sushi is of course the bacon. Don't buy the cheap stuff. Fatty cheap bacon will produce a cheap result. To begin I pre chopped some onions but I like them cut really fine, I mean really just a step above pureed. So to help you with that I'm going to use this food processor now that the onions are cut we're ready to make our mustard sauce. Let's go ahead and get these in a bowl. We're gonna mix three tablespoons of mustard to create a delicious mustard sauce that will help balance the tartness of the pickle. So again, three tablespoons of mustard we're gonna use a tablespoon of garlic I buy pre minced garlic, it's just easier. Next we're also going to use a tablespoon of Worcestershire Sauce, or as I sometimes say Worcestershire shire sauce, and we're gonna mix that up. Add a little bit of salt and a little bit of pepper. Now that we have our mustard sauce ready to go we need to go ahead and get it on the beef. So we're going to lay the beef out flat and I bought about a pound of these which will make about ten sushi rolls. So now that the beef is laid out flat what we wanna do is we wanna take this mustard sauce and just spoon it right on top of the beef. Now that you have your beef ready to go it's time to get this Gherkin workin. The core of this tasty little meat treat and some ways the star of the show is this kosher sliced pickle. Now you can buy them whole and slice them yourself but it's just so much easier to buy them pre sliced. We're gonna place them at the bottom where the beef comes to a point. This will help it all stay together as we roll up our bacon sushi. So now let's roll. Take this and roll beef, roll it end over end again starting with the small end and finishing with the wider end. See that there? It's just what it should look like. You're gonna get some of the mustard sauce that falls out but that's okay, don't worry about it. If you've never made these before you're in for a great surprise. Take a little bit of work but the result is just outstanding. Now we're ready to add the bacon. So what we wanna do is pull off one slice of bacon, pull up our delicious little meat treat, and roll the bacon around. I guess you could say this is just a substitute for the seaweed wrap that they would use in sushi. We're gonna wanna do this for each of them. There's no need to use pickles or anything extra. Some of the mustard sauce will leak out and it will help actually pull everything together. One thing you wanna be careful is you wanna try not to double wrap the bacon, double wrapping it will make it harder to cook but also make it a little bit soggy. So we're just gonna go ahead and wrap each one of these up and once we're done we'll get them in the oven. Now that your bacon sushi is ready there's many different ways that you can cook it from here. You can cook it on the grill over indirect heat, you can cook it in a cast iron skillet or as I like to do put it in the oven. Putting it in the oven is a great way to feed a lot of people at once with very little mess. So we're gonna transfer these to an oven safe dish and you don't want these touching, you just want a little bit of space to allow that bacon to cook evenly. From here you're almost done. If you have a little extra mustard sauce what I like to do is go ahead and just spoon that over the top. Now it's time to pop these in the oven. We're gonna put them in at 450 degrees and cook them for about 25 or 30 minutes or until the top of this bacon is a rich golden brown color. So these took about ten minutes longer than we thought. We had them in there about 40 minutes but can you see the rich brown color and the crispiness of the bacon? Also can you see that these look incredibly delicious? The pickle, the beef and bacon combine for a unique flavor that is hard to find anywhere else. The bacon serves as a little sleeping bag for the pickle and the beef. These will make a great appetizer at your next party or the main course at your next family dinner. Simply put the more you make them the more people will want you to make them. Our motto at Red Meat Lover is any cut of meat, any type of heat, which reflects our belief that there are many right ways to cook and prepare meat. We would love your feedback in the comments below or to joey@redmeatlover.com if you like our videos please subscribe to our You Tube channel for future updates. In the words of Homer Simpson "I'd be a vegetarian if bacon grew on trees." I have to say I agree. We'll see you next time. Brutal


You might be looking at the title of this post and wondering, “What exactly is Bacon Sushi?”

Well, we didn’t know either until we were inspired by a German dish named, Rouladen.  In traditional Rouladen, they roll a pickle (so good), mustard, onion, and bacon inside a thinly sliced cut of beef.

However, the one thing I don’t like about traditional Rouladen, is the one thing I should like the most – the bacon.  The bacon is soggy because it’s wrapped inside the beef. It just does not get crispy….and REALLY, who like soggy bacon?

But we saw the potential of this dish….Rouladen is almost perfect EXCEPT for the bacon….

So instead of putting the bacon inside the beef, we decided to put the beef inside the bacon….or what we call Bacon Sushi – Rouladen Roll.  Watch our video and let me show you what I mean!




Before you begin, you need to know that there are 2 keys to making this Rouladen Roll.   Don’t mess these up.

1. THE BEEF: You need to select the right cut of beef. This is critical.  There may be other cuts that work well, but I use thinly sliced top or bottom round.  The top round will be more tender but the bottom round works just fine.

Also, it needs to be thinly sliced.  Really, No more than .25” inch.

In my local grocer, I can find thinly cut bottom round on the shelf labeled as a breakfast steak.  It is already cut perfectly for this dish – no need to ask the butcher to do anything extra.

If you cannot find thinly cut steaks, you can always pound your meat when you get home.   However, as with buying any steak, look for the steaks which have the best marbling…they will be the most tender.

2.  THE BACON:  The second key to making delicious bacon sushi, is of course, the bacon.  Cheap fatty bacon will produce a cheap result.  Buy the good stuff, you’ll be glad you did.  Also, I prefer to use thin cut bacon because, it cooks faster.

We include instructions on how to make the dish in the video with the recipe details below

Once you’ve prepare the Bacon Sushi, there’s many ways you can cook it….On the grill, over indirect heat, or in a skillet or an oven.  Since I often make many of these at one, I prefer to use the oven….not to mention, the oven is just hassle free.  You can cook a lot of them in a short amount of time.

When baking, the pickles will release moisture as it cooks, so be sure to drain any excess liquid after about 15 – 20 minutes.  If you don’t drain the liquid, the bacon will not get crispy…..ahhh!

While the Rouladen Roll is baking in the oven, go ahead and make your side dishes.  I think mashed potatoes and brussels sprouts are the perfect sides for your Bacon Sushi.  You’ll know when it’s done because you can see the rich brown color of the bacon.

The pickle, the beef, bacon and mustard combine for a mellow flavor that melts together in a unique way.  The result is crispy, fully cooked bacon which serves as a little sleeping bag for the delicious pickle stuffed beef!

This unique item can be the main course for your next dinner or the perfect party appetizer because you can slice them up just like sushi, and serve each slice on toothpicks.   Your guests will be amazed that you cooked up some Bacon Sushi.  FOREALZ!  No matter the crowd, the more you make this, the more people will want you to make it.

If you like our videos, please subscribe to our youtube channel to get future updates.

All the best,

Joey

Here’s some ways to find us around the web:

Red Meat Lover YouTube channel: http://bit.ly/2bS4dCm

Twitter: https://twitter.com/red_meat_lover

Facebook: https://www.facebook.com/redmeatlover

Insta: https://www.instagram.com/redmeatlover





Print Friendly, PDF & Email
Print Recipe
Bacon Sushi - The Rouladen Roll
We're using bacon, beef, pickles, onions and mustard to make some Bacon Sushi. We call it the Rouladen Roll because it was inspired by a traditional German dish with the same name
Bacon Sushi
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Bacon Sushi
Instructions
  1. Make the mustard sauce by combining the onions, mustard, worcestershire sauce, salt and pepper and mix together. Set aside.
  2. Lay thinly cut beef onto foil lined cookie sheet. With spoon, liberally apply the mustard sauce to one side of the beef - the side that is facing up.
  3. Place a pickle on top of the mustard covered beef steak. If there is a smaller / more narrow end of the beef, place the pickle there.
  4. Starting from the smallest end of the beef (where pickle is placed), begin to roll the beef around the pickle. Repeat for every slice of beef. You might lose some mustard sauce, no big deal.
  5. Once the beef is wrapped around the pickle, not you can wrap the bacon around the beef. Use 1 slice of bacon to wrap. See video for more details.
  6. Place every bacon wrapped roll into an oven safe cooking pan. Be sure to leave space in between each one. If you have any leftover mustard sauce, place on top of rolls.
  7. Preheat oven to 435 degrees and place in oven for about 25 minutes.
  8. Check pan after 25 minutes. If there is a lot of pickle juice in the bottom of the pan, drain.
  9. Turn oven up to 450 degrees and finish cooking for another 10 minutes or until bacon is golden brown.
  10. Let cool and enjoy! Perfect as an appetizer when served, sliced on tooth-picks or also as a dinner, served whole.
Recipe Notes

2 Comments on “Bacon Wrapped Steak and Pickle Sushi Roll”

  1. I made these today for Easter brunch. Put them in my cuisinart toasteroven/air fryer. On air fry 350, 15 minutes. Turned em once. Came out perfect!

    1. Thank you for the feedback and we’re very happy to hear they turned out great! We appreciate your support!

Leave a Reply

Your email address will not be published. Required fields are marked *