INGREDIENTS – 1.5 Flank Steak – 1 tsp Salt & Ground Pepper – Oven Safe Kitchen Twine Stuffing – 1 tbsp EVOO – 1/2 cup Onions – 8 oz Mushrooms – 2 cloves Garlic – 1 tsp Salt & Ground Pepper – 1 Egg, Whites only – 1/2 cup Italian Parsley – 10 leaves, Fresh Basil – 1/2 cup Parmesan – 4 oz Goat Cheese
Easy to prepare ahead of time/ Is an impressive dish for the holidays but perfect for dinner during the week. The steak is so tender and the stuffing mixture is oozing with flavor.
A FOOD PROCESSOR MAKES QUICK WORK OF MAKING PEA SIZED MUSHROOMS NEEDED FOR THE STEAK STUFFING.
saute the onions to a nice soft color, then add in the mushrooms with some salt and pepper. Stir until the moisture is cooked away.
SCOOP THE MUSHROOM MIXTURE INTO A MIXING BOWL AND LET IT COOL. ADD IN YOUR GARLIC, HERBS, CHEESES AND EGGS.
SEASON THE STEAK WITH EVOO AND SALT AND PEPPER, THEN SCOOP THE MUSHROOM MIXTURE OVER IT EVENLY. BEGIN TO ROLL THE STEAK UP AS TIGHT AS YOU CAN WHILE KEEPING THE MIXTURE CONTAINED.
TIE THE STEAK UP TOGETHER WITH KITCHEN TWINE AND BROIL YOUR STEAK 10 MIN THEN TURN IT DOWN TO 350 AND LET IT ROAST AN ADDTL 30 MIN.