Mushroom-Stuffed Flank Steak Roll
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, Illinois
Total TimePrep: 25 min. + marinating Bake: 1-1/4 hours + standing
- 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
- 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 zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and 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 135°, medium, 140°, medium-well, 145°). 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.