Spice up your stuffed flank steak dinner by filling a fine cut of meat with spinach, mushrooms, and Parmesan. It's easy to make.
45 mins 4 servings 440 cals
1 (2 lb) beef flank steak
1 small shallot, chopped
2garlic gloves, chopped
3 tbsp pine nuts
1/4 cup olive oil
3 whole mushroom, chopped
1 cup spinach frozen, chopped
In a medium hot pan satue the mushroom, shallot, and garlic with olive oil for 5 minutes until softened. Season, then add the pine nuts and fry for 1 minute until get golden then add the spinach in the pan, tossing to mix well, remove from the heat.
Lay the flank steak open butterfly on a cutting board, flesh side up, season with salt and black pepper, spoon the mushroom-spinach mixture along of the meat, add parmesan cheese on top of mixture.
Roll the meat around and tie at intervals with string.
Season the outside of the roll all over add olive oil too. Then chill roll steak for at least 30 minutes or over night to help firm it up and make it easier to brown.
Pre heat the oven to 325˚F. Put the roll in grill pan in the oven and cook 40 minutes, depending on the weight of roll and how pink you like it. When cooked set aside to 5-7 minutes to rest.
Serve with chimichurri sauce.
TO HELP YOU WITH THIS RECIPE
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.