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
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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.
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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.
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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.
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Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.
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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.
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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.
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Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan. Trim the string ties as needed.
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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).
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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 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.