Mushroom-Stuffed Flank Steak Roll Recipe

Mushroom-Stuffed Flank Steak Roll Recipe
Mushroom-Stuffed Flank Steak Roll Recipe photo by Taste of Home
Publisher Photo

Mushroom-Stuffed Flank Steak Roll Recipe

Be the first to add a review
Publisher Photo
My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. —Ethel Klyasheff, Granite City, IL
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 1-1/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 1-1/4 hours + standing

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 peel, 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

Directions

Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon peel. Pour half of marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. 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.
Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°, medium, 160°, well-done, 170°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce. Yield: 6 servings.
Originally published as Mushroom-Stuffed Flank Steak Roll in Taste of Home Christmas Annual Annual 2016, p132

  • 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 peel, 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
  1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
  2. In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon peel. Pour half of marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  3. In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. 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. Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°, medium, 160°, well-done, 170°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce. Yield: 6 servings.
Originally published as Mushroom-Stuffed Flank Steak Roll in Taste of Home Christmas Annual Annual 2016, p132

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom-Stuffed Flank Steak Roll

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review