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Tuesday, April 11, 2017

Stuffed Flank Steak Rolls

This one has sauted Mushrooms and Onions
with Provolone Cheese!


These have onions and Swiss cheese.

I saw one of those videos out there that showed something like this, but prettier and very easy and simple looking. So I gave it a shot. It is NOT simple or easy or pretty! They leave out a lot of steps as always. I changed a few ingredients. (Only because I did not have them on hand. It didn't make a difference in the difficulty.)
I tried to get a step-by-step photo shoot. The quality isn't that great on the poor old camera I'm using, but you'll get the idea! 

 No mushrooms or spinach this time, but it will next time.
Spread out the vegetable mix.

Slice the cheese into strips so it will roll easier.
I used Swiss this time.

 Carefully roll from the narrow end 
holding the stuffing in and keeping it even.

Secure with skewers. I had to use two per roll.
Slice into rounds. I got 6 out of this one.

 Over high heat, sear for 1-2 minutes per side.

 Then into the oven for 10-15 minutes.

 All done! Oops, the flash was on!

Wonderful taste! I will be making it again!

Stuffed Flank Steak Rolls
Marinade:
1/4 cup Soy Sauce
1/4 cup Teriyaki Sauce
1/4 cup Worcestershire Sauce

Stuffing:
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper

2 pounds flank steak, pounded to an even thickness, if needed
9 slices Provolone, Swiss or Colby-Jack Cheese 1 bunch of baby spinach leaves (optional)
2 tablespoons canola oil, divided


Preheat oven to 350°F. In a large bowl combine the ingredients for the marinade. Coat meat and remove resting it on a plate. Combine stuffing ingredients in the bowl with remaining ingredients.
Heat one tablespoon of the oil in a pan over medium-high heat. Saute the stuffing mixture until just starting to soften. Do not overcook. They will continue to cook in the steak. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top (optional), followed by the slices of provolone. Starting at the bottom, or the narrowest end, of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use skewers to secure the steak roll. Slice the steak roll into equal rolls.

Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.





Shared on Meal Plan Monday 

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