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Keto Dinner

Steak and Bacon Tournedos

There’s something undeniably satisfying about a meal that combines juicy steak with crispy bacon, especially when it fits perfectly into a keto lifestyle. These steak and bacon tournedos are a weeknight wonder, turning simple flank steak into elegant pinwheels bursting with smoky flavor. I find that a quick roll and a few toothpicks transform basic ingredients into a dish that’s as impressive as it is effortless. Fire up the grill, and let’s get rolling—literally!

20 min Prep time 15 min Cook time 35 min Total time 4 Servings 420 Calories
Steak and Bacon Tournedos

Ingredients

  • /2 pounds flank steak, pounded to 1/2 inch thickness
  • unseasoned meat tenderizer to taste
  • slices bacon, cooked but still soft
  • /2 teaspoon freshly ground black pepper
  • /2 teaspoon garlic powder
  • /2 teaspoon seasoned salt
  • tablespoons chopped fresh parsley

Instructions

  1. Step 1

    Begin by preheating your outdoor grill to a medium-high heat. While it warms up, prepare the steak. Lay the flank steak on a sturdy cutting board and pound it evenly to about half an inch thick—a meat mallet works best for this. Score one side with diagonal cuts to help the meat absorb flavors and cook evenly. Season both sides generously with tenderizer, black pepper, garlic powder, and seasoned salt. Place the steak scored side down, then scatter the chopped parsley over the surface. Arrange the precooked bacon strips lengthwise, leaving a small border at one end to prevent slippage. Roll the steak tightly from the longer side, just like a jelly roll, and secure it with wooden toothpicks spaced evenly apart. With a serrated knife, slice between each toothpick to create eight individual tournedos. Transfer them to the hot grill and cook for about 15 minutes, flipping them once halfway through for even charring. I like to pull them off when they reach an internal temperature of 135°F for a perfect medium-rare. Let them rest a couple of minutes before serving—this keeps the juices sealed inside.

Chef's Tip

For extra-crispy bacon inside the roll, I briefly cook the bacon ahead but leave it slightly underdone. It finishes crisping during grilling without burning. Also, if your steak is uneven after pounding, focus on the thicker areas to ensure uniform rolling.

Storage Tips

Store leftover tournedos in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the steak tender and avoid overcooking.

Variation Tips

Swap the flank steak for flat-iron steak if you prefer a more tender cut. For a dairy-free twist, stuff the roll with sliced avocado or dairy-free cheese before grilling. Serve alongside roasted asparagus or a crisp arugula salad to complete the meal.

Frequently Asked Questions