Stuffed Flank Steak with Mushroom Sherry Cream Recipe

Stuffed Flank Steak with Mushroom Sherry Cream Recipe
Stuffed Flank Steak with Mushroom Sherry Cream Recipe photo by Taste of Home
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Stuffed Flank Steak with Mushroom Sherry Cream Recipe

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The flavor of this stuffed flank steak is just fabulous. It looks impressive, but is actually easy to do.—Anthony Dolby, Howland, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min. + standing

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1/3 cup garlic-herb spreadable cheese
  • 2 tablespoons prepared pesto
  • 3/4 pound whole fresh mushrooms, thinly sliced, divided
  • 2 cups fresh baby spinach
  • 1 jar (7 ounces) roasted sweet red peppers, drained and julienned
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 shallot, sliced
  • 2 cups reduced-sodium beef broth
  • 1 cup sherry
  • 1 cup heavy whipping cream

Directions

Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic.
Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-in. intervals. Rub with 1 tablespoon oil.
In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan; cover and keep warm.
In the same skillet, saute shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef. Yield: 6 servings (1-1/2 cups sauce).
Originally published as Stuffed Flank Steak with Mushroom Sherry Cream in Taste of Home Christmas Annual Annual 2011, p54

Nutritional Facts

1 serving: 489 calories, 36g fat (18g saturated fat), 127mg cholesterol, 681mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 27g protein.

  • 1 beef flank steak (1-1/2 pounds)
  • 1/3 cup garlic-herb spreadable cheese
  • 2 tablespoons prepared pesto
  • 3/4 pound whole fresh mushrooms, thinly sliced, divided
  • 2 cups fresh baby spinach
  • 1 jar (7 ounces) roasted sweet red peppers, drained and julienned
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 shallot, sliced
  • 2 cups reduced-sodium beef broth
  • 1 cup sherry
  • 1 cup heavy whipping cream
  1. Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic.
  2. Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-in. intervals. Rub with 1 tablespoon oil.
  3. In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan; cover and keep warm.
  4. In the same skillet, saute shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef. Yield: 6 servings (1-1/2 cups sauce).
Originally published as Stuffed Flank Steak with Mushroom Sherry Cream in Taste of Home Christmas Annual Annual 2011, p54

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