Mushroom-Stuffed Flank Steak Roll
TOTAL TIME: Prep: 25 min. + marinating Bake: 1-1/4 hours + standing
YIELD: 6 servings.
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
Ingredients
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1 beef flank steak (about 1-1/2 pounds)
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1/2 cup lemon juice
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1/2 cup soy sauce
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1/2 cup honey
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2 teaspoons ground mustard
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1 teaspoon pepper
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1/2 teaspoon grated lemon zest, optional
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MUSHROOM FILLING:
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1 pound sliced fresh mushrooms
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1 medium onion, finely chopped
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1/4 cup butter, cubed
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1/2 cup minced fresh parsley
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2 tablespoons cornstarch
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2 cups beef broth
Directions
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1.
Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with waxed paper. Flatten to 1/4-in. thickness.
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2.
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.
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3.
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 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.
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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 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. Slice steak and serve with sauce.
Nutrition Facts
4 ounces cooked beef with stuffing: 358 calories, 16g fat (8g saturated fat), 74mg cholesterol, 1345mg sodium, 26g carbohydrate (21g sugars, 2g fiber), 28g protein.
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