FLANK STEAK STUFFED WITH BLUE CHEESE MUSHROOMS
I’ve used a basic marinade that will enhance the flavor of the steak and when combined the creamy smooth blue cheese mushrooms, it’s a combination you can’t beat.
FLANK STEAK STUFFED WITH BLUE CHEESE MUSHROOMS
Ingredients
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 3 Tbsp red wine vinegar
- 1/2 cup soy sauce
- 1/4 tbsp honey
- 3/4 tsp black pepper
- 2 kg flank steak
- 1 tbsp coconut oil
- 1 tbsp butter
- 2 onions, chopped
- 2 cups mushrooms, thinly sliced
- Garlic powder
- sea salt
- black pepper
- 2 tbsp fresh garlic, minced
- ¼ to ½ cup blue cheese, crumbled
- 1/3 cup ½ & ½ or whipping cream
- 1 tsp chopped fresh rosemary (optional), if you have it
- 1 (4-ounce) package baby spinach
Instructions
MARINADECombine the marinade ingredients in a large ziplock bag.
Completely coat the meat with the marinade.
Chill and marinate for at least 2 hours or overnight.
You can freeze the steak in the marinade at this point. Pull it out of the freezer, thaw and it will taste even better.
FILLINGHeat the oil and butter in a pan over medium high heat.
Combine onions, mushrooms, salt, and pepper in the pan. Cook until onions are caramelized. Add fresh garlic and continue to cook for a few minutes.
Add cream and blue cheese. Continue cooking until the cream reduces to almost nothing. Taste the mixture and if you want a strong blue cheese flavour, don’t be afraid to add more.
Remove from heat and set aside.
ASSEMBLE & COOKLay 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, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six 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 at 400 degrees for 10–15 minutes until medium rare.
Remove the toothpicks, and serve!