Best Mushroom Stuffed Flank Steak Recipes

MUSHROOM-STUFFED FLANK STEAK ROLL

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

MUSHROOM STUFFED FLANK STEAK

Steps:

• Lightly salt and pepper both sides of the flank steak.
• Spread one side with mustard.
• To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
• Add mushroom pieces and cook for 5 minutes.
• Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
• Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
• To prepare gravy, saute bacon in a Dutch oven until partially done.
• Add the meat roll and brown on all sides, approximately 10 minutes.
• Add the finely chopped onions and saute for 5 minutes.
• Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
• Transfer meat to a preheated platter.
• Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
• Serve the gravy separately.

SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK

Steps:

• Lightly score steak with a knife in a diamond pattern.
• Make sure that you do not cut through the meat.
• With a meat mallet, pound steak into a rectangle, as large as possible.
• Sprinkle with salt and pepper.
• Arrange bacon lengthwise on steak.
• Spread spinach over bacon.
• Top spinach with mushrooms and parmesan cheese.
• Roll up steak from short side.
• This will give you a long stuffed flank steak.
• Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
• Cut between picks into 8 or more slices.
• Place steaks on a broiler pan.
• Broil 3 inches from the heat for 6 to 8 minutes.
• Turn.
• Broil other side, until medium doneness.
• Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).

STUFFED FLANK STEAK WITH MUSHROOM SHERRY CREAM

Steps:

• Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic., Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-in. intervals. Rub with 1 tablespoon oil., In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan; cover and keep warm., In the same skillet, saute shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.