Flank steak is inexpensive and versatile, it makes great fajitas, stir fries or even cheese steak. It picks up flavors from a marinade easily, and can be grilled, pan seared, baked or broiled. Although, my favorite is a stuffed flank steak, by pulling together whatever sounds good from the fridge and pantry, there really isn’t a wrong way to “stuff” the steak.
I’ve used leftover sauteed mushrooms, caramelized onions, asparagus, tomato paste, sliced ham, various cheeses the list just goes on. However, my personal favorite is mushrooms, sauteed spinach and sun dried tomatoes. It’s savory and a little sweet, add in provolone or mozzarella coupled with a balsamic glaze- perfect.
I promise next time flank steak is on sale you will want to try this.
Stuffed Flank Steak with Balsamic Glaze
Stuffed flank steak is probably the most flexible recipe I have right now, and it's simple. The glaze is optional, but it's delicious, I like to make it ahead of time so I can be attentive while it cooks down.
Balsamic Glaze (optional)
In a skillet with a lid, heat the olive oil over medium heat. Add the mushrooms and saute until they are golden, about 5 minutes.
Add the shallots and cook for an additional 2 min while string.
Reduce the heat to low and add the spinach, a little more olive oil if you need to and the garlic salt. Stir to mix and put the lid on allowing the spinach to wilt. Pull this off the heat, stir in the sun dried tomatoes and move on to stuffing the steaks (see notes).
Place the steak on a cutting board with the grain of the meat parallel to the edge of the counter. Pound the meat thinner to make it easier to roll, or if it's really thick/uneven butterfly it and then pound it flat.
Starting with the edge closest to you begin to plop the filling on the meat. Evenly spread it out avoiding the top third of the steak.
Starting with the edge closes to you roll the steak like a big meaty jelly roll.
Secure with toothpicks and slice into 2 inch thick pinwheels.
Heat an oven proof (I like cast iron for this) skillet over medium heat with a drizzle of olive oil.
Lay the pinwheels cut side down and sprinkle with half the herb seasoning, then place them seasoning side down in the hot skillet. Sprinkle the rest of the seasoning over the pinwheels while they sear.
Once they are nice and brown on the bottom (about 1 min) flip the pinwheels over and sear the other side for about two minutes.
Sprinkle the Parmesan cheese over the steaks.
Place them in the oven for 7-10 min until the desired doneness is reached. If the cheese hasn't browned I like to give them a min under the broiler before I pull them out.
Allow the steaks to rest for a few min before plating them and drizzling the glaze across the tops (if using it which you really should).
While the pinwheels are in the oven and resting it's time to make the glaze, if you are using it that is. In a small sauce pan mix the balsamic and brown sugar.
Bring to a gentle simmer while stirring. Reduce the heat slightly and allow it to reduce by half. It's really that simple. Drizzle over the finished pinwheels. Sometimes I make a double batch the day before and use it on other stuff too.
This can stand alone with a very simple side like rice to catch the extra juices. Myself, I'm a veggie lover and so I make a simple side salad or steamed carrots.
Note about the balsamic vinegar, you don't have to break the bank but do pick one that has a nice well rounded flavor. In making the glaze those flavors will be concentrated and made a little sweet, so it's best to start out with a decent quality vinegar.
Note about the filling, this can be made up to two days ahead of time. Just store in the fridge in a airtight container until you are ready to stuff the steak. Any longer than two days and I find it loses it's bright flavor and color.
Stuffed mushrooms are these little squishy juicy flavor packets of happiness, that will burn the mess out of your tongue if you’re impatient and greedy. I use herb cheese spread to do the heavy lifting for big flavor and easy prep. Start with one container of mushrooms, whatever kind you like as long as they are stuffable. There are two kinds of people when it comes to using mushrooms, those who wash them and those who don’t, I’m a don’t. Sorry all you washers, I just assume take a towel and wipe them clean. Either way once you are satisfied with the state of your mushrooms, pop the stems out, and set the caps aside. Roughly chop the stems, onion and mince the garlic. This is a good point to go ahead and start pre heating the oven to 350C. This is just saying “stuff me” Next grab your favorite oven proof skillet, personally I’m still super happy to reach for the cast iron one I blabbed about here. Heat over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Just as this concoction gets a little bubbly add onion and saute until lightly browned, about 2 min or so. Follow with the chopped mushroom stems, continuing to saute until everything is golden, an additional 3-5 depending on your pan and heat. If you are so inclined; this is a good spot to add a splash of wine, waiting for it to cook off before moving on. Add the minced garlic, stirring constantly until fragrant. Don’t burn the garlic – keep it moving and cook for a min or less. Scrape everything out into a small bowl to cool. Blurry action shot! Once the mushroom/onion/garlic mixture of golden goodness has cooled a bit add half a container of herb cheese spread, about 4 oz. Stir until combined, the trick here is you want the mixture to be warm enough that the cheese melts but isn’t runny. Sometimes I add a little grated Parmesan cheese too. Now stuff those waiting patiently on the side lines mushrooms with a heaping pile of cheesy goodness. In the same skillet you were using to saute, melt the last of the butter and add the stuffed mushrooms. Heat them over a med heat until the bottoms are just turning golden. You really don’t have to do this, I just think it gives them a running start before they go in the oven. Carefully add a bit of white wine, or chicken broth – water will do just fine to. Just enough to cover the bottom of the skillet. Then if desired (you really should desire this part) sprinkle the tops of the ‘shrooms with panko crumbs and/or Parmesan cheese. If you look close you can see an extra bit of butter I felt like they needed, hehe. Put them in the oven for about 5 – 7 min making sure the tops don’t burn. Let them stand for a few min when they come out of the oven or you will experience an inferno of epic proportions and burn your lips, tongue mouth fingers etc. Once cool consume freely. Gracious me, look at that toasted cheesy goodness.
Herb Cheese Stuffed Mushrooms
Mushrooms stuffed with creamy herb cheese and sauteed onions.
Wipe the mushrooms clean and remove the stems. Set the caps aside and chop the stems.
In a heavy oven proof skillet melt the butter and olive oil until bubbly. Once this is ready saute the onion for 2-3 min, then add the mushrooms stems and saute until golden. about another 3 - 5 min.
optional - If you have a little white wine or chicken broth add it to the skillet and let it reduce before moving on.
Working quickly saute the garlic with out burning it. Just a quick swoosh around the hot pan then scrape it all into a bowl and let it cool.
Once cooled add the cheese spread, and mix until combined. Using a spoon carefully stuff the mushrooms with the cheese filling.
In the same skillet melt the remaining butter and add the stuffed caps. Heat them for a few min over medium heat until there bottoms are golden.
With out spilling on the caps add a little white wine, chicken broth or even just water. You want enough to just cover the bottom of the skillet.
Top with a sprinkling of panko bread crumbs or Parmesan cheese.
Bake in the oven at 350 C for about 5 - 7 min. You want the mushrooms to be soft, a little shriveled around the edges and the cheese to be slightly brown on top. Let them suckers cool before you dig in.