I’ve combined and changed a few different recipes to come up with this one. It was inspired by my daughter Ashley and her love for blue cheese mushrooms. This is a great dish when you just don’t feel like barbequing.
Usually I marinate and cook flank steak quickly at high heat on the barbeque. Then slice it thinly and it tastes very good. I’ve changed it all up. This recipe calls for you to sear the steak in a frying pan (cast iron works great) and finish it off in the oven.
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. I added the fresh rosemary to the mixture. It is optional. The mushroom mixture will just as good without it. I would suggest you make rosemary roasted baby potatoes with this dish. That way you will have the rosemary. FLANK STEAK STUFFED WITH BLUE CHEESE MUSHROOMS by Jayne Holgate
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Ingredients
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!
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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