This Mushroom Stuffed Flank Steak with Goat Cheese and Basil has got to be on your next dinner party menu! It’s utterly delicious and easy to prepare entirely ahead to save time. Just roast before serving.
This is seriously one UNBELIEVABLE Mushroom Stuffed Flank Steak recipe! The steak in this recipe is so tender and oozing with flavor. You get mushrooms and onions sauteed together. Then they are mixed with garlic, fresh parsley and basil, then parmesan, and goat cheese!!!
When you see all of this goodness rolled up in this flank steak, you can’t believe your eyes. When you smell it, it’s all you can do from sneaking into the oven to grab a bite. And when you taste it? Well, get ready to loosen your pants and make room for seconds, friends. It’s seriously amazing. It’s seriously amazing and the whole family will love it!
Easy Stuffed Flank Steak Recipe Video
Sides to Go with this Mushroom Stuffed Flank Steak
Well, you’re more than half way there to one amazing dinner! For the side dishes, your choice whether to match the stuffed flank steak with something equally decadent or to go a little more subdued. I’ll start with some more subdued options that let the Flank Steak take the lead.
First, I have my Light & Easy Roasted Garlic Cauliflower Mash. You could certainly go with a traditional mashed potato, but I’m telling you, this version is so much creamier and silky. Sticking with the creamy theme, there is also Creamy Parmesan Polenta, which is such a wonderful side dish. Or how about these Baby Potatoes with Garlic Butter and Sage.
Now, if you want to go decadent…then hands down, I recommend this Cheesy Hash Brown Casserole!
Then there is somewhere between with this Mushroom Quinoa Risotto. This one is great because it sticks with the mushroom theme, has a luxurious creamy texture, and is so flavorful from the parmesan cheese.
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Time Saving Prep-Ahead Steps for this Stuffed Flank Steak
Make the Mushroom Stuffing
Chop the parsley, basil, and onions. Mince the garlic. TIME SAVING HACK: When you buy a head of garlic, mince all of the cloves at once and then freeze the minced garlic, so you always have it on hand! For more Freezer Hacks to make meal prep easier, download this FREE FREEZER HACK SHEET!
If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor. Pulse until rice or pea size.
To a preheated large skillet with olive oil over medium heat, add the onions and cook for 4-5 minutes, stirring so that they don’t burn.
Then add the mushrooms, salt and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color. Remove from heat and let cool.
Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg whites.
Simple Ingredients for this Mushroom Stuffed Flank Steak
- 1.5-2 pound Flank Steak
- Extra Virgin Olive Oil
- ½ cup Onions, diced
- 8 oz Mushrooms
- 2 cloves Garlic, Minced
- 1 egg, whites only
- ½ cup Italian parsley, chopped
- 10 leaves Fresh Basil
- ½ cup Parmesan, grated
- 4 oz Goat Cheese
- Salt & Pepper
Prep Your Flank Steak Roll Ahead to Save Time!
Lay the flank steak out flat on a cutting board or other clean surface and rub both sides of the meat with extra virgin olive oil, salt, and pepper.
Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.
Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.
Continue rolling gently until completely rolled. Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides. If any does come out, just push it back in.
Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan.
Cook this Mushroom Stuffed Flank Steak
Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes.
Then turn the oven to bake 350 F degrees and roast for 30 minutes. Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes. (Total cooking time = 50 minutes for medium rare).
Remove the flank steak from the oven and wrap the aluminum foil around it to cover. Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.
Remove the string, then slice and serve. ENJOY! 😍 Carrie
RECIPE FAQS
Can I replace the Goat Cheese with another cheese or filling option?
Yes, of course! Goat Cheese is a soft cheese with a creamy texture that helps to bind all of the other filling ingredients together and spread easily in the flank steak. Therefore, if you want to replace it, you will want to look for another ingredient(s) with a creamy texture. One idea is to mix 2-3 ounces of cream cheese with 2 ounces of another flavorful cheese, such as feta, blue cheese, or even just parmesan.
Can I replace the mushrooms with another filling option?
If you are not a mushroom fan, there are other options for the filling! You could replace the mushrooms with breadcrumbs and more herbs. You could also use pre-roasted chestnuts! These are amazing as they have a soft, chewy texture and add flavor and bulk to the filling. Or you could use another veggie, such as finely diced carrots, bell peppers, roasted red pepper, artichoke hearts, or spinach!
For multiple flank steak rolls, will the cooking time change?
If you are cooking 2 flank steaks on a sheet pan and they are at least 3-4 inches apart from each other, then the cooking time will be the same. Be sure to check the internal temperature of the roast to ensure that it has reached the desired doneness. Here are temperatures before any resting time: Rare: 115 to 120°F. Medium-Rare: 120 to 125°F. Medium: 130 to 135°F.
What is the internal temperature that the Flank Steak Roast should be?
Here are temperatures before any resting time: Rare: 115 to 120°F. Medium-Rare: 120 to 125°F. Medium: 130 to 135°F.
Mushroom Stuffed Flank Steak with Goat Cheese and Basil
This Mushroom Stuffed Flank Steak with Goat Cheese and Basil is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
Ingredients
Flank Steak
- 1.5 lb Flank Steak Raised without antibiotics
- Oven Safe Kitchen Twine
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
Mushroom Stuffing
- 1 Tablespoon Extra Virgin Olive Oil
- ½ cup Onions, diced
- 8 ounces White Button Mushrooms whole or sliced
- 2 cloves Garlic, Minced
- 1 teaspoon salt
- 1 teaspoon Ground Black pepper
- 1 egg, whites only
- ½ cup Italian parsley, chopped
- 10 leaves Fresh Basil
- ½ cup Parmesan, grated
- 4 ounces Goat Cheese
Instructions
Make Stuffing
-
Rough chop the parsley and Basil. Finely dice the onion. Mince the garlic.
-
If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor. Pulse until rice or pea size.
-
To a preheated large skillet, add the onions and cook for 4-5 minutes, stirring so that they don’t burn.
-
Then add the mushrooms, salt, and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color. Remove from heat and let cool.
-
Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg white. Mix thoroughly.
Make Flank Steak
-
Lay the flank steak out flat and rub both sides of the meat with extra virgin olive oil, salt, and pepper.
-
Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.
-
Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.
-
Continue rolling gently until completely rolled. Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides. If any does come out, just push it back in.
-
Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan. Trim the string ties as needed.
-
Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes. Then turn the oven to bake 350 F degrees and roast for 30 minutes. Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes. (Total cooking time = 50 minutes for medium rare).
-
Remove the flank steak from the oven and wrap the aluminum foil around it to cover. Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.
-
Slice, serve, and enjoy!
Recipe Video
Recipe Notes
- Servings – You can get about five 1-inch slices from the flank steak roll, which is about 4-5 servings.
- To replace the goat cheese, you will want to look for another ingredient(s) with a creamy texture. You can mix 2-3 ounces of cream cheese with 2 ounces of another flavorful cheese, such as feta, blue cheese, or even just parmesan.
- If you are not a mushroom fan, there are other options for the filling! You could replace the mushrooms with breadcrumbs and more herbs. You could also use pre-roasted chestnuts! These are amazing as they have a soft, chewy texture and add flavor and bulk to the filling. Or you could use another veggie, such as finely diced carrots, bell peppers, roasted red pepper, artichoke hearts, or spinach!
- If you are cooking 2 flank steaks on a sheet pan and they are at least 3-4 inches apart from each other, then the cooking time will be the same. Be sure to check the internal temperature of the roast to ensure that it has reached the desired doneness. Here are temperatures before any resting time: Rare: 115 to 120°F. Medium-Rare: 120 to 125°F. Medium: 130 to 135°F.
- Internal temperature for Rare or Medium – temperatures before any resting time: Rare: 115 to 120°F. Medium-Rare: 120 to 125°F. Medium: 130 to 135°F.
Nicole says
Hi! I would love to make this for Christmas Eve dinner. Wondering if you add the stuffing and roll the flank steak can you keep it in the fridge for a while until ready to put in oven. Wanting to do the main prep before guests come over then be able to pop in the oven when we are gearing up for dinner. Thanks!
Carrie Tyler says
Hi Nicole, Thanks for reaching out! Yes, absolutely! You can make the stuffing, roll it, and tie it the day before or the morning of and store it in the fridge. When you cook the meat, just be sure to check the internal temp by sticking a thermometer into the thickest part and making sure it reads the desired temp: Rare: 115 to 120°F. Medium-Rare: 120 to 125°F. Medium: 130 to 135°F. Well: 145.
Please let me know how it goes! I hope you love it as much as we do in my house 🙂
Happy Holidays!!! Carrie
Bianca says
Did you butterfly the steak before stuffing it?
Chef Mimi says
this is very nice. I usually only get flank steak for fajitas, but shouldn’t forget how versatile it is! Thanks for the reminder!
Mimi Rippee says
Oh my goodness this sounds wonderful. I never seem to stuff meats – I guess I’m too lazy to even think about it! Although one day I will make porchetta… And hopefully this, too!