Mushroom Stuffed Flank Steak
Elevate your dinner table with this show-stopping Mushroom Stuffed Flank Steak, a flavorful dish that’s perfect for special occasions or a satisfying weeknight meal. This recipe features tender flank steak butterflied and rolled with a savory filling of sautéed cremini mushrooms, garlic, shallots, fresh parsley, and Parmesan cheese. The steak is carefully tied and roasted to perfection, creating a visually stunning pinwheel effect when sliced. With just 20 minutes of prep time and easy-to-follow steps, this dish is as practical as it is impressive. Perfectly seasoned and packed with umami, this stuffed flank steak pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad for an unforgettable meal that’s sure to impress family and guests alike.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 to 2 lbs) flank steak
- 8 ounces cremini mushrooms
- 3 pieces garlic cloves
- 1 piece shallot
- 2 tablespoons (chopped) fresh parsley
- 0.25 cup (grated) Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 roll (for tying the steak) kitchen twine
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
Lay the flank steak on a cutting board. Using a sharp knife, butterfly the steak by carefully slicing it horizontally, being cautious not to cut all the way through. Open it up like a book and gently pound it with a meat mallet to even out the thickness.
Clean and finely chop the cremini mushrooms. Mince the garlic and shallot, and chop the fresh parsley.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot and garlic, cooking until fragrant, about 1 minute.
Add the chopped mushrooms to the skillet and sauté until the moisture has evaporated and the mushrooms are lightly browned, about 5-6 minutes. Stir in the parsley and grated Parmesan cheese. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and allow the mixture to cool slightly.
Spread the mushroom mixture evenly over the opened flank steak, leaving a 1-inch border around the edges.
Starting from one long edge, tightly roll the flank steak into a log shape, keeping the filling inside. Secure the roll with kitchen twine, tying it at 1-2 inch intervals.
Brush the outside of the rolled steak with the remaining 1 tablespoon of olive oil and season with the remaining 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the rolled steak seam-side down in the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the steak from the oven and let it rest for 10 minutes. Carefully cut and remove the kitchen twine before slicing the rolled steak into 1-inch thick pieces.
Serve the mushroom stuffed flank steak with your favorite sides and enjoy!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
