Name: Mushroom-Stuffed Flank Steak Roll
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 beef flank steak (about 1-1/2 pounds) -; 1/2 cup lemon juice -; 1/2 cup soy sauce -; 1/2 cup honey -; 2 teaspoons ground mustard -; 1 teaspoon pepper -; 1/2 teaspoon grated lemon zest, optional -; MUSHROOM FILLING: -; 1 pound sliced fresh mushrooms -; 1 medium onion, finely chopped -; 1/4 cup butter, cubed -; 1/2 cup minced fresh parsley -; 2 tablespoons cornstarch -; 2 cups beef broth -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Stuffed Flank Steak Roll

1. 1 beef flank steak (about 1-1/2 pounds) -

2. 1/2 cup lemon juice -

3. 1/2 cup soy sauce -

4. 1/2 cup honey -

5. 2 teaspoons ground mustard -

6. 1 teaspoon pepper -

7. 1/2 teaspoon grated lemon zest, optional -

8. MUSHROOM FILLING: -

9. 1 pound sliced fresh mushrooms -

10. 1 medium onion, finely chopped -

11. 1/4 cup butter, cubed -

12. 1/2 cup minced fresh parsley -

13. 2 tablespoons cornstarch -

14. 2 cups beef broth -

How to cook deliciously - Mushroom-Stuffed Flank Steak Roll

1. Stage

Cut steak horizontally from a long side to within 1/2 inch of the opposite side. Open steak so it lies flat; cover with waxed paper. Flatten to 1/4 inch thickness.

2. Stage

In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half the marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade.

3. Stage

In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain steak and discard marinade. Open the steak; spoon filling over steak to within 1/2 inch of edges. Roll up tightly, jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak.

4. Stage

Cover and bake at 350°F for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer, or until meat reaches desired doneness. Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan and skim the fat. Bring the cooking juices to a boil. Mix the cornstarch and broth until smooth, then stir into the cooking juices. Bring to a boil; cook and stir for one to two minutes or until thickened. Slice steak and serve with sauce. Editor's Tip: For medium-rare, an internal thermometer should read 135°; for medium, 140°; for medium-well, 145°.