Mushroom-Stuffed Flank Steak Recipe

Written by: Editor In Chief
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Why You’ll Love This Stuffed Flank Steak Recipe

You’ll absolutely adore this stuffed flank steak recipe for its rich flavors and satisfying textures.

The combination of savory mushrooms, crispy bacon, and fresh herbs creates a mouthwatering filling that elevates the dish. When it cooks, the juices meld beautifully with the steak, resulting in a tender, flavorful experience.

I love how easy it’s to prepare, yet it feels like a restaurant-quality meal. Plus, the delightful aroma wafting through my kitchen makes it even more enticing.

Every bite is a celebration of taste, and I can’t wait for you to enjoy this delicious dish as much as I do!

Ingredients of Stuffed Flank Steak

When it comes to making a delicious stuffed flank steak, having the right ingredients is key. This dish combines a medley of flavors and textures that come together beautifully, and you’ll want to make sure you’ve got everything on hand before you start.

Trust me, once you smell that savory goodness wafting through your kitchen, you’ll feel like a culinary genius. So, let’s gather those ingredients and get ready to impress!

Ingredients for Stuffed Flank Steak:

  • 2 lbs flank steaks
  • 1 (4 ounce) can mushroom stems and pieces
  • 1/2 cup onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 slices bacon, finely chopped
  • 2 tablespoons vegetable oil
  • 2 (8 ounce) cans tomato sauce
  • 1 beef bouillon cube
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper

Now that we’ve our ingredients lined up, let’s talk about a few things to keep in mind.

First off, don’t be afraid to play around with the filling. If mushrooms aren’t your thing, you could try spinach or even bell peppers. Just make sure to chop them finely, so they fit nicely inside the steak.

Also, fresh herbs like parsley really do make a difference; they brighten up the flavors and make your dish feel fresh and vibrant.

And bacon? Well, let’s just say it makes everything better.

How to Make Stuffed Flank Steak

mushroom stuffed flank steak recipe

Making a delicious Mushroom-Stuffed Flank Steak is easier than you might think, and trust me, it’s worth every minute spent in the kitchen. To kick things off, grab your 2 lbs of flank steak and trim off any excess fat. Then, take a sharp knife and score the steak on one side in a diamond pattern, about 1/8 inch deep. This little trick helps the flavors penetrate and adds a nice touch to the presentation.

Now, let’s talk about that luscious filling. In a large skillet, combine the contents of one 4-ounce can of mushroom stems and pieces (don’t forget to drain them first), 1/2 cup of chopped onion, 1/4 cup of fresh parsley, and 4 slices of finely chopped bacon. Cook this mixture over medium heat until the onion is tender. The smell will be divine, and you might even find yourself wondering why you don’t cook with bacon more often.

Once your filling is ready, spread it evenly over the unscored side of the steak, leaving about an inch around the edges. Now, roll the steak up jellyroll fashion, starting from the short side. This might feel a bit like trying to wrap a present that doesn’t want to cooperate, but don’t stress—just be gentle. Tie the roll securely with some heavy string at 2-inch intervals. This is where you can envision yourself as a culinary magician, transforming a simple piece of meat into something spectacular.

Next, heat 2 tablespoons of vegetable oil in a large Dutch oven and brown your steak roll on all sides. Once it’s golden and beautiful, reduce the heat to low, and stir in the reserved mushroom liquid, 2 (8-ounce) cans of tomato sauce, along with 1 beef bouillon cube, 1 teaspoon of sugar, 1 teaspoon of prepared mustard, 1/2 teaspoon of Worcestershire sauce, and 1/4 teaspoon of pepper. Bring this bubbling concoction to a boil, then cover and let it simmer for 2 to 2 1/2 hours. Just imagine this rich, savory aroma filling your kitchen as the meat becomes tender. It’s pure magic!

And there you have it. After all that simmering and waiting (which, let’s be honest, can feel like an eternity), you’ll have a stunning Mushroom-Stuffed Flank Steak that’s sure to impress anyone lucky enough to sit at your table.

Just remember, as you slice into that juicy roll, to take a moment to savor not only the flavor but also the sense of triumph that comes with creating such a culinary delight. Who knew cooking could feel so rewarding? Enjoy every bite, and try not to let anyone catch you sneaking in seconds.

Stuffed Flank Steak Substitutions & Variations

While the classic Mushroom-Stuffed Flank Steak is a delicious dish on its own, experimenting with substitutions and variations can elevate it even further.

For instance, swap mushrooms for spinach or kale for a fresh twist. You could also replace bacon with prosciutto for a richer flavor.

If you want a bolder taste, add feta cheese or sun-dried tomatoes to the stuffing. For a lighter option, use turkey or chicken breast instead of flank steak.

Don’t hesitate to try different herbs, like thyme or rosemary, to personalize your dish. It’s all about making it your own!

Additional Tips & Notes

Experimenting with substitutions can lead to some exciting variations on the Mushroom-Stuffed Flank Steak, but there are also important tips to keep in mind for the best results.

Always make sure to trim excess fat from the steak; this helps it cook evenly. When scoring, don’t cut too deep – just enough to create a surface for flavor.

If you’re short on time, consider using pre-cooked bacon for a quicker prep. Finally, let the steak rest after cooking; this helps retain juices and improves tenderness.

Trust me, these small tweaks can elevate your dish considerably! Enjoy your cooking adventure!