Mushroom Stuffed Flank Steak

5 from 1 vote

Mushroom Stuffed Flank Steak

Mushroom Stuffed Flank Steak is a thinly sliced steak filled with savory mushrooms then rolled, tied, and roasted to perfection. It makes an impressive dinner and it is easier than it looks.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Cuisine: American

Keyword: mushroom stuffed flank steak, stuffed flank steak

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Flank Steak

2-½ pound flank steak
½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons Dijon mustard

For the Filling

2 tablespoons butter
8 ounces crimini mushrooms sliced
4 tablespoons olive oil divided
3 shallots thinly sliced
2 garlic cloves grated or minced
8 ounces button mushrooms finely chopped
3 tablespoons fresh thyme leaves
½ cup Panko breadcrumbs
1 large egg

For Assembly

Butcher's twine

Instructions

Butterfly and Season the Flank Steak

Place the steak on a cutting board. Slice it horizontally, starting at the thicker side, almost all the way through; stop about 1 inch from the edge. Open it up like a book. Use a meat mallet to pound the steak to an even thickness, focusing on the thicker areas.
Season both sides with salt and pepper, then spread Dijon mustard evenly over the surface. Set aside.

Prepare the Filling

Melt the butter in a large skillet over medium heat. Add the sliced crimini mushrooms and sauté until lightly golden. Transfer to a plate and set aside.
In the same skillet, add 2 tablespoons of olive oil. Sauté the shallots until soft, then add the garlic and cook for about 30 seconds until fragrant.
Add the finely chopped button mushrooms and cook until the moisture evaporates and the mixture looks dry. Stir in the thyme. Remove from heat and let cool for 5–10 minutes.
Once cooled, stir in the breadcrumbs. In a small bowl, whisk the egg with 1 tablespoon of water, then mix it into the mushroom filling until well combined.

Assemble and Cook

Preheat oven to 425°F.
Spread the mushroom filling over the surface of the prepared steak. Top with the reserved sliced mushrooms.
Starting from the long edge closest to you, roll the steak up tightly into a log. Place it seam side down and tie with butcher’s twine in 3 to 4 places to hold it together.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef roll on all sides, using tongs to turn it.
Transfer the steak roll to a rimmed baking sheet. Roast in the oven for 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare.
Remove from the oven, tent loosely with foil, and let it rest for 10 minutes. Cut and remove the twine, then slice the steak roll and arrange on a serving platter.

Notes

Chill the steak for easier slicing: If the flank steak is a bit floppy and hard to butterfly, pop it in the freezer for 20–30 minutes. It firms up slightly, making it easier to slice cleanly without cutting all the way through.

Pound evenly but not too thin: You want it to be an even thickness, about ½ inch, so it rolls easily but still holds together during cooking.

If you’d like to marinate the beef, do it after butterflying and pounding the steak.

A simple marinade: mix ⅓ cup red wine vinegar, ⅓ cup soy sauce, and ½ cup olive oil. Marinate for up to 4 hours, then pat dry before continuing.

Don’t skip the twine: Toothpicks or skewers might seem like a shortcut, but they won’t hold the roll as evenly and can be tricky to remove after roasting.

Use a meat thermometer: Flank steak is best medium-rare or medium. Overcooking can make it tough. Pull it at 130°F for medium-rare; it’ll rise a few degrees as it rests.

Make ahead: You can prep and roll the stuffed steak a day in advance. Wrap it tightly and refrigerate. Just bring it to room temp for 30–45 minutes before browning and roasting.

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