Mushroom-Stuffed Flank Steak Roll

If you’re a steak lover looking for a versatile cut of meat that’s not too expensive, flank steak is the way to go. It can be broiled, seared, grilled or braised and doesn’t take too long to cook, thanks to the thinner cut. It’s a lean cut of meat without a lot of fat or marbling running through it, so it also makes a great option for a ton of different steak recipes—like steak sandwiches or steak salads. If you’re hosting a dinner party and looking for an elegant dish to really wow your guests, stuffed flank steak is an impressive dish that’s easy to master with a few simple steps.

In this recipe, mushrooms and onions get sauteed with butter and parsley to create the moist and savory filling for stuffed flank steak pinwheels. The flank steak gets marinated beforehand in a mix of soy sauce, honey, lemon juice and ground mustard, so every bite is packed with sweet and savory flavor.

Ingredients for Stuffed Flank Steak

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• Flank steak: A versatile cut of meat, flank steak is on the thinner side, which makes it easier to stuff and roll than some other types of steak.
• Lemon juice: The acidity in lemon juice helps cut through the richness of the meat with bright, citrusy flavor. It can also help tenderize the meat and make it less tough or chewy.
• Soy sauce: The savory umami flavor in soy sauce complements the mushrooms in this recipe perfectly, which is why it serves as the backbone of the meat marinade.
• Honey: Soy sauce can taste a bit salty, especially if the meat sits in it for too long. Adding a bit of honey is necessary to add sweetness and balance out the savory flavor of the soy sauce.
• Ground mustard: The tangy flavor from mustard powder makes a great addition to marinades like this one. Be sure to whisk it into the soy sauce and honey so it’s not too clumpy.
• Lemon zest: Much like lemon juice, lemon zest adds bright, acidic flavor. Lemon zest holds more concentrated flavor, but it’s not as tart or bitter as the juice, so it’s a great way to add lots of lemon flavor without the sour, puckering aftertaste.
• Fresh mushrooms: When cooked down with butter and parsley, mushrooms make an earthy, tender filling for the stuffed flank steak. Fresh mushrooms can release a lot of liquid, so make sure to cook them down until most of the moisture has evaporated.
• Onion: Onions combine with mushrooms in this recipe to create the savory filling. When cooked in butter over low to medium heat, they get tender, juicy and perfectly sweet.
• Butter: We use butter instead of oil to cook the mushrooms and onions because of the rich flavor and creamy texture it imparts to the vegetables.
• Fresh parsley: The bright herbal flavor of fresh parsley helps cut through the richness of the butter and beef in this recipe. Clean and slightly peppery, the earthy flavor is a great way to add balance to the hearty meal.
• Cornstarch: Adding cornstarch is a quick and easy way to thicken up pan drippings to create a thick, silky gravy.
• Beef broth: Beef broth combines with any pan drippings and a sprinkle of soy sauce for a perfectly spoonable gravy that’s packed with meaty flavor.

Directions

Step 1: Butterfly the steak

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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.

Step 2: Prepare the marinade

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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.

Step 3: Saute and stuff

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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.

Step 4: Bake the meat and simmer the sauce

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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°.

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Stuffed Flank Steak Variations

• Stuff with spinach and feta: The great thing about stuffed flank steak pinwheels is that they can be made with a variety of fillings. For a tangy, cheesy iteration that’s easy to whip up, try making a mixture of sauteed spinach and feta.
• Cook it on the grill: Our recipe for stuffed flank steak gets cooked in the oven, which allows it to sit in its juices and marinade a little longer. But if you love the flavor of grilled steak, this recipe can also be cooked on a grill. Be sure to save some marinade to baste the meat with during the grilling process.

Can you store stuffed flank steak?

Yes, you can absolutely store your stuffed flank steak. Once your meat is finished cooking, allow it to come to room temperature, then transfer it to a refrigerator-safe dish that has an airtight seal. Store it in the refrigerator for three to four days, and reheat in a warm oven as needed (or enjoy the leftovers cold!). Alternatively, you can also wrap the cooked and cooled meat in plastic wrap and store in the refrigerator. Take note that wrapping it is considerably easier to do when the meat is still in the log shape, before slicing it into pinwheels.

Can you make stuffed flank steak ahead of time?

While you’ll want to cook the meat as close to serving time as possible, you can certainly go ahead and prep the meat and marinade in advance. If you’d like to prepare this dish a few days early, cut and marinate the meat ahead of time, then stuff the meat a day before you plan to cook it. Roll the stuffed meat into the log shape, then wrap it in plastic wrap and store it in the refrigerator overnight before cooking.

Stuffed Flank Steak Tips

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How do you cut flank steak for stuffing?

In this stuffed beef flank steak recipe, we cut the steak horizontally from one end to the other and open it up so that it lays flat. Be sure to leave about 1/2 inch of the meat intact (don’t slice all the way through) so the filling doesn’t spill out. This method leaves you with thin, consistently sized steak that’s easy to stuff and roll.

Do you have to pound flank steak before rolling it?

Flank steak is on the thinner side, so you won’t necessarily have to pound it before rolling it. However, pounding flank steak so that it’s one consistent thickness can help it cook more evenly and efficiently. If you’re working with a thinner piece of meat, there’s no need to pound it. But if you’re working with a steak that has a really thick center with thin ends, pounding out the meat to be a bit more even can be helpful.

How can you make flank steak more tender?

Marinating flank steak for a few hours or overnight can help it become much more tender after cooking. Salt helps draw moisture out of meat, so even sprinkling the flank steak with a bit of salt and pepper a few hours in advance will help the finished product taste more flavorful and tender.