Mushroom-Stuffed Flank Steak Roll: A Delicious Holiday Main Course

Introduction

If you’re looking to elevate your holiday meal with something both impressive and bursting with flavor, look no further than Mushroom-Stuffed Flank Steak Roll. This elegant dish combines the savory, umami-packed flavor of mushrooms with the tender, juicy texture of flank steak, all rolled up into a beautiful, show-stopping centerpiece. It’s perfect for a festive occasion like Thanksgiving, Christmas, or any special family gathering.

Flank steak, with its rich beefy flavor and slightly chewy texture, is an excellent cut of meat for stuffing and rolling. Once filled with a flavorful mixture of sautéed mushrooms, onions, and fresh herbs, the flank steak transforms into a mouthwatering dish that is as visually stunning as it is delicious. When cooked to perfection, the steak is tender, juicy, and packed with savory goodness that will have your guests asking for seconds.

I discovered this recipe while experimenting with different stuffed meats for a holiday dinner. The combination of mushrooms, garlic, and fresh herbs makes this dish a flavor-packed sensation. The best part is that it’s much easier to prepare than it looks! It’s perfect for a special occasion, yet simple enough to make for a weeknight dinner. Whether you’re an experienced cook or a beginner, this recipe will quickly become a go-to for any celebration.

Why You’ll Love This Recipe

• Impressive Presentation: The rolled flank steak, once sliced, reveals a stunning spiral of mushroom filling that is sure to wow your guests. It looks like something you’d get in a fine-dining restaurant.
• Incredibly Flavorful: The savory combination of earthy mushrooms, aromatic garlic, and fresh herbs infuses the beef, creating a dish that’s rich and flavorful without being overwhelming.
• Juicy and Tender: Flank steak is often known for its chewiness, but when properly cooked and stuffed, it becomes tender and juicy, thanks to the slow roast and the natural moisture from the mushrooms.
• Customizable Filling: You can tweak the filling ingredients to suit your tastes. Add cheese, swap in different mushrooms, or throw in some spinach or caramelized onions for added richness.
• Perfect for Special Occasions: Whether you’re serving it for Thanksgiving, Christmas, or an intimate dinner party, this Mushroom-Stuffed Flank Steak Roll will definitely be the star of the meal.

Preparation Time and Servings

• Total Time: 1 hour 20 minutes (20 minutes prep, 1 hour cooking)
• Servings: Serves 4-6 people, depending on portion size.
• Nutrition Facts (Per Serving): Calories: 350, Protein: 40g, Carbs: 12g, Fat: 18g.

Ingredients

Flank Steak Roll:

• 1.5 lbs flank steak (trimmed): The main event! Choose a good-quality flank steak that is about 1 inch thick for easy rolling.
• 2 tbsp olive oil (for searing): Use a high-quality oil for both flavor and searing.
• Salt and freshly ground black pepper to taste: Basic seasoning that enhances the flavor of the beef.
• 2 tbsp Dijon mustard: Adds a tangy depth to the beef’s flavor.
• 1 tbsp fresh thyme (or 1 tsp dried thyme): Adds an earthy, aromatic flavor to the filling.
• 1 tbsp fresh rosemary (or 1 tsp dried rosemary): A woody herb that pairs perfectly with the richness of the beef.

Mushroom Filling:

• 2 tbsp olive oil (for sautéing): You’ll need some oil to cook the mushrooms and vegetables.
• 1 lb mushrooms (button, cremini, or a mix of wild mushrooms), finely chopped: The mushrooms are the star of the stuffing and provide a rich, earthy flavor.
• 1 medium onion, finely chopped: Adds sweetness and depth to the mushroom filling.
• 3 cloves garlic, minced: Garlic adds a wonderful aromatic flavor to the stuffing.
• ½ cup breadcrumbs (optional, for binding): This will help hold the filling together. Use gluten-free breadcrumbs if needed.
• 2 tbsp fresh parsley, chopped: Adds freshness and color to the stuffing.
• 1 tbsp fresh thyme leaves: Adds an extra layer of herbal flavor.
• ¼ cup grated Parmesan cheese (optional, for richness): Parmesan adds a salty depth of flavor to the filling.

Pan Sauce (optional):

• ½ cup dry red wine: Adds richness and depth to the sauce.
• 1 cup beef broth: For the base of the sauce.
• 2 tbsp unsalted butter: For richness and a silky finish to the sauce.
• 1 tsp fresh rosemary, chopped: Fresh rosemary enhances the sauce and complements the beef.
• Salt and pepper to taste: Season the sauce as needed to balance the flavors.

Step-by-Step Instructions

STEP 1: PREPARE THE FLANK STEAK

Start by preparing your flank steak. If your butcher hasn’t already done so, remove any silverskin (the tough membrane on the surface of the meat) from the steak. Lay the steak flat on a cutting board, and using a sharp knife, butterfly the steak by slicing it horizontally along the grain, but not all the way through. Open the steak up like a book to create a larger surface area for stuffing.

Once the steak is butterflied, season both sides generously with salt and pepper. Next, rub a thin layer of Dijon mustard over the entire surface of the steak. The mustard not only adds flavor but also helps to keep the beef tender while roasting. Sprinkle fresh rosemary and thyme over the surface of the steak to further infuse flavor.

STEP 2: MAKE THE MUSHROOM FILLING

While the steak is being prepared, make the mushroom filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent and soft.

Next, add the minced garlic and cook for another 1-2 minutes until fragrant. Add the chopped mushrooms to the skillet and cook for about 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown. If needed, increase the heat slightly to get a nice caramelization on the mushrooms.

Once the mushrooms are cooked down, season with a pinch of salt, pepper, and fresh thyme. If you want to add a little more richness, sprinkle in the Parmesan cheese and stir until melted and incorporated. Remove the skillet from the heat and let the filling cool for a few minutes. Then, stir in the fresh parsley and breadcrumbs (if using) to help bind the filling together.

STEP 3: STUFF AND ROLL THE FLANK STEAK

Now that your steak and mushroom filling are ready, it’s time to stuff the steak. Spoon the mushroom mixture evenly over the entire surface of the butterflied steak, leaving a small border around the edges so that the filling doesn’t spill out.

Once the steak is filled, carefully roll it up from one end to the other, ensuring the filling stays inside. You can use kitchen twine to tie the roll together at 1-2 inch intervals to hold it in place during cooking. If you don’t have twine, toothpicks can also work to secure the ends. Be sure to tuck in the sides of the steak as you roll to keep the filling from falling out.

STEP 4: SEAR THE FLANK STEAK

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the stuffed and rolled flank steak into the pan. Sear the steak on all sides for 3-4 minutes until it develops a beautiful brown crust. This step helps to lock in the juices and enhance the flavor of the beef.

STEP 5: ROAST THE STEAK

Once the steak is seared, transfer the skillet to the preheated 400°F (200°C) oven. Roast the steak for 20-25 minutes for a medium-rare finish, or until the internal temperature reaches 125°F (52°C). For medium, roast for an additional 5 minutes until the internal temperature reaches 135°F (57°C). Keep in mind that flank steak is best served medium-rare to medium for tenderness, so use a meat thermometer to ensure perfect doneness.

STEP 6: MAKE THE PAN SAUCE (OPTIONAL)

While the steak is roasting, you can make a simple pan sauce to drizzle over the finished dish. After removing the steak from the skillet, pour out any excess fat, leaving just a little bit in the pan. Add the red wine and let it reduce by half over medium heat, scraping up any brown bits left from the steak. Once the wine has reduced, add the beef broth and bring it to a simmer. Let the sauce reduce again for about 5-7 minutes, or until it thickens slightly.

Finish the sauce by whisking in the unsalted butter and fresh rosemary, and season with salt and pepper to taste. Keep the sauce warm while you slice the steak.

STEP 7: REST AND SERVE

Once the steak has finished roasting, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when you slice it.

After the steak has rested, slice it into 1-inch thick slices. Arrange the slices on a platter and serve with the pan sauce drizzled over the top. Garnish with additional fresh parsley for a pop of color.

How to Serve

• Pair with sides: Serve your mushroom-stuffed flank steak with roasted vegetables, mashed potatoes, or a fresh green salad. The richness of the beef pairs wonderfully with roasted carrots, Brussels sprouts, or sautéed spinach.
• Serve with a wine pairing: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with this beef dish, complementing the richness of the steak and the savory mushrooms.

Additional Tips

1. Be Gentle with the Rolling: Flank steak is a bit fibrous, so be gentle when rolling it to prevent the meat from tearing. The Dijon mustard and herbs also help keep the roll intact.
2. Resting is Key: Letting the beef rest is crucial for retaining its juiciness. If you slice it too soon, the juices will run out, leaving the meat dry.
3. Make-Ahead Option: You can prepare the stuffed steak a day in advance. Simply stuff and roll the steak, wrap it tightly, and refrigerate until you’re ready to roast it.
4. Use a Meat Thermometer: To get the steak cooked perfectly, use a meat thermometer. It’s the best way to ensure your steak is exactly how you want it without overcooking.

Recipe Variations

• Cheese Stuffing: For an indulgent twist, add goat cheese or gruyère to the mushroom mixture. The creamy cheese will melt beautifully inside the steak.
• Add Spinach: For some added greens, sauté some fresh spinach and add it to the mushroom filling for an extra layer of flavor.
• Bacon: For a smoky depth of flavor, add some crispy, crumbled bacon to the mushroom filling.

Freezing and Storage

• Storage: Leftover stuffed flank steak can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stove to prevent it from drying out.
• Freezing: If you have leftovers, wrap the steak tightly in plastic wrap and foil, and store it in the freezer for up to 3 months.
• Reheating: To reheat, thaw the steak overnight in the fridge and gently warm it in the oven at 300°F (150°C) until heated through.

FAQ Section

Can I use a different cut of beef?
While flank steak is ideal for rolling, you could substitute with a skirt steak or even a top sirloin, though these cuts may require slightly different cooking times.

How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 125°F (52°C), and for medium, 135°F (57°C).

Can I prepare the mushrooms ahead of time?
Yes, you can sauté the mushrooms and onions the day before and store them in the fridge. Just allow them to cool before stuffing the steak.

Conclusion

This Mushroom-Stuffed Flank Steak Roll is a beautiful and delicious dish that will make any holiday gathering or special dinner unforgettable. With its tender beef, flavorful mushroom filling, and rich pan sauce, it’s a meal that combines elegance with comfort. Try it for your next celebration, and don’t forget to share your results—I’d love to see how it turns out for you!

Happy cooking!

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