Description
This Stuffed Flank Steak recipe features a tenderized flank steak rolled with a savory mixture of sautéed mushrooms, sweet onion, garlic, Italian parsley, and crumbled feta cheese. Seasoned with smoked paprika and aromatic spices, then oven-baked to juicy perfection, it makes a delicious and elegant main dish that’s perfect for special occasions or a hearty family dinner.
Ingredients
Scale
Steak and Seasoning
- 2 pound flank steak, butterflied
- 1 teaspoon vegetable oil
- 1 teaspoon coarse kosher salt, divided
- 2 teaspoons coarse kosher salt, divided
- 1 teaspoon ground white pepper, divided
- 2 teaspoons coarse kosher salt, divided
- 1 teaspoon ground white pepper, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Stuffing
- 1 cup mushrooms, finely chopped
- 1/4 cup sweet onion, minced
- 3 cloves garlic, minced
- 2 tablespoons Italian parsley, minced
- 1/2 cup feta cheese, crumbled
Additional
- 10 ounces beef consommé
Instructions
- Tenderize and Butterfly Steak: Use a meat mallet to tenderize and flatten the 2-pound flank steak. Ensure the steak is thin enough to roll easily without tearing. If needed, ask your butcher to butterfly the flank steak for you. This step is crucial to achieving the proper thickness for stuffing and rolling.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F. Lightly coat the bottom of a 9×13 inch glass baking dish with cooking spray to prevent sticking and set aside for later use.
- Sauté the Filling: Heat 1 teaspoon vegetable oil in a medium skillet over medium heat. Add the chopped mushrooms, minced onion, garlic, and Italian parsley. Cook the mixture until the volume reduces by half, approximately 7-9 minutes. Remove from heat and let it cool slightly before using.
- Season the Steak: Lay the butterflied flank steak flat on a cutting board. Season evenly with 1 teaspoon of coarse kosher salt and 1/2 teaspoon of ground white pepper. This initial seasoning helps build layers of flavor.
- Assemble the Roll: Evenly spread the sautéed mushroom mixture over the steak, leaving about a 1/2 inch border along the edges. Sprinkle the crumbled feta cheese evenly on top of the mushroom layer.
- Roll and Secure: Carefully roll the steak tightly along the grain to encase the filling. Tie the roll securely with cooking twine to hold its shape during cooking. Avoid tying it too tightly to prevent the filling from spilling out.
- Season the Exterior: Rub the outside of the tied roast with 1 tablespoon of extra virgin olive oil. In a small bowl, mix the remaining 1 teaspoon of coarse kosher salt, 1/2 teaspoon ground white pepper, smoked paprika, garlic powder, and onion powder. Rub this spice blend evenly over the outside of the roast.
- Add Consommé and Bake: Pour the 10 ounces of beef consommé into the bottom of the prepared baking dish, avoiding pouring over the roast itself. Place the roast in the dish and bake in the preheated oven for 35-40 minutes, or until an internal temperature of 125°F to 140°F is reached for rare to medium doneness.
- Rest and Slice: Remove the roast from the oven and allow it to rest for 10 minutes. This helps juices redistribute, ensuring each slice remains moist. Remove the cooking twine and slice the roast into pinwheels for serving.
- Serve and Enjoy: Plate the pinwheel slices with your favorite sides and enjoy this flavorful, tender stuffed flank steak. Consider leaving a comment or rating the recipe to share your experience.
Notes
- Butterflying the flank steak is essential for even cooking and easy rolling. If unfamiliar, ask your butcher for assistance or use a sharp knife to carefully slice the steak horizontally almost through and open it like a book.
- The mushroom, garlic, and feta filling balances the savory beef with tangy and aromatic flavors.
- Use a digital meat thermometer to ensure perfect doneness without overcooking.
- Letting the roast rest before slicing helps retain juices for moist, tender bites.
- Beef consommé adds moisture and deepens flavor while baking. Do not pour it over the roast to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Sugar: 1 g
- Sodium: 596 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 53 g
- Cholesterol: 152 mg
