This is seriously one UNBELIEVABLE STUFFED FLANK STEAK! The steak in my recipe is so tender and oozing with flavor. Ready for it? Ok, here we go! First, you get mushrooms and onions sauteed together. Then they are mixed with garlic, fresh parsley and basil, then parmesan, and goat cheese!!! (Picture the cartoon character that levitates with eyes bulging in and out of his head with a horn screaming.) 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.
In my family there is always the debate of Turkey vs. Beef Roast for Christmas Dinner. When I have hosted over the past several years, I have opted for Turkey. However, friends, I have changed my tune! I am a beef-for-Christmas convert! But, it needs to be over-the-top, super decadent Stuffed Flank Steak.
Here are some ideas of what else to serve with this amazing Stuffed Flank Steak:
- Cheesy Hash Brown Casserole
- Super Cheesy Cauliflower Rice
- Mushroom Quinoa Risotto
- Creamy Parmesan Polenta
- Roasted Carrots with Cumin & Avocado Crema
- Gluten Free Cheddar Honey Cornbread
- Green Salad with Honey Shallot Vinaigrette and Herb Parmesan Crisps
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
PREP-AHEAD TO MAKE YOUR STUFFED FLANK STEAK COOKING KIT
Make Stuffing
Chop the parsley, basil, and onions. Mince the garlic. 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, 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.
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.
COOK YOUR 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.
SLICE, SERVE & ENJOY!
😍 Carrie
Mushroom, Goat Cheese, & Basil Stuffed Flank Steak
This is no ordinary Stuffed Flank Steak, it 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
- 1.5 lb Flank Steak Raised without antibiotics
- Oven Safe Kitchen Twine
Stuffing
- 1 tbls Extra Virgin Olive Oil
- 1/2 cup Onions, diced
- 8 oz White Button Mushrooms whole or sliced
- 2 cloves Garlic, Minced
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 egg, whites only
- 1/2 cup Italian parsley, chopped
- 10 leaves Fresh Basil
- 1/2 cup Parmesan, grated
- 4 oz Goat Cheese
Instructions
Make Stuffing
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Rough chop the parsley and Basil. Finely dice the onion. Mince the garlic.
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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.
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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
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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.
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Slice, serve, and enjoy!
Recipe Notes
You can get about five 1-inch slices from the flank steak roll, which is about 4-5 servings.
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!
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
Did you butterfly the steak before stuffing it?