Description
This Stuffed Flank Steak is a flavorful and succulent main dish featuring a tenderized flank steak rolled with a savory mixture of mushrooms, sweet onions, garlic, Italian parsley, and crumbled feta cheese. Seasoned with smoked paprika, garlic powder, and onion powder, then baked to perfection, it makes an impressive meal perfect for special occasions or a hearty family dinner.
Ingredients
Scale
Steak and Seasoning
- 2 pound flank steak, butterflied (see notes)
- 1 teaspoon vegetable oil
- 2 teaspoons coarse kosher salt, divided
- 1 teaspoon ground white pepper, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Stuffing
- 1 cup mushrooms, finely chopped
- 1/4 cup sweet onion, minced
- 3 cloves garlic, minced
- 2 tablespoons Italian parsley, minced
- 1/2 cup feta cheese, crumbled
Additional
- 10 ounces beef consommé
Instructions
- Tenderize the steak: Use a meat mallet to tenderize and flatten the 2-pound flank steak. The goal is to create a thinner cut without tearing the meat, making it easier to roll. Refer to notes for instructions on butterflying, or ask your butcher to prepare it.
- Preheat oven and prepare baking dish: Preheat your oven to 375°F. Lightly coat the bottom of a 9×13 inch glass baking dish with cooking spray to prevent sticking and set aside.
- Sauté the stuffing: Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Add the chopped mushrooms, minced sweet onion, minced garlic, and minced Italian parsley. Cook, stirring occasionally, until the mixture reduces in volume by about half, approximately 7-9 minutes. Remove from heat and allow to cool slightly.
- Season the steak and assemble: Lay the butterflied flank steak flat on a cutting board. Season evenly with 1 teaspoon of kosher salt and 1/2 teaspoon white pepper. Spread the mushroom mixture over the steak, leaving a 1/2 inch border around the edges. Evenly distribute the crumbled feta cheese over the mushrooms.
- Roll and secure the steak: Carefully roll the steak along the grain into a tight roll. Secure with cooking twine tightly enough to hold the shape but not so tight as to squeeze out the filling.
- Season the exterior: Rub the exterior of the rolled flank steak with 1 tablespoon of extra virgin olive oil. In a small bowl, mix the remaining 1 teaspoon kosher salt, 1/2 teaspoon white pepper, smoked paprika, garlic powder, and onion powder. Rub this spice mixture over the outside of the roast.
- Prepare for baking: Place the rolled and seasoned flank steak into the prepared baking dish. Pour the 10 ounces of beef consommé into the bottom of the dish, ensuring it surrounds the roast but does not pour over the top.
- Bake the steak: Bake in the preheated oven for 35-40 minutes or until an internal digital thermometer reads between 125°F (rare) and 140°F (medium).
- Rest and serve: Remove the roast from the oven and let it rest for 10 minutes to retain juices. Slice into pinwheels and serve warm.
- Share your feedback: If you’ve tried this recipe, come back and let us know how it turned out in the comments or star ratings.
Notes
- Butterflying the flank steak is essential for an even roll; you can do this by slicing the steak horizontally almost all the way through and spreading it open flat.
- Ask your butcher to butterfly the steak if you’re not comfortable doing it yourself.
- Use a digital meat thermometer to check the doneness accurately for best results.
- Allowing the steak to rest ensures the juices redistribute and keeps the meat moist.
- Serving size is about 4 slices or pinwheels per person depending on thickness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 408 kcal
- Sugar: 1 g
- Sodium: 596 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 53 g
- Cholesterol: 152 mg
