FLANK STEAK ROLL WITH MUSHROOMS

This Flank Steak Roll with Mushrooms might look fancy, but it is easy enough to make for a weeknight dinner. In my busy everyday routine, I usually try to avoid time-consuming recipes, I’m sure you do too. But good food doesn’t always mean it is time-consuming. With the hands-on time about 20 minutes, and the rest is done in the oven, the delicious dinner will be on your table for everyone to enjoy in no-time.

Ingredients:

• 2 pounds flank steak, trimmed of visible fat
• 1 pound mushrooms, sliced
• 1 medium onion, diced
• 2 tablespoons oil
• 1 teaspoon garlic salt (you can use sea salt instead)
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon coriander
• kitchen string

Preheat the skillet, and saute onions until transparent.

Add mushrooms, season with a pinch of salt, and black pepper, and continue cooking over high heat until mushrooms are reduced in size, and browned. Set aside to cool.

With the sharp knife, cut steak almost in half horizontally, so it opens like a book. (Sorry I don’t have a picture of this. I was doing it by myself, and there was no one around to assist me with capturing the process) Spread steak open with the “spine of book” parallel to you. Spread mushroom’n’onion mixture evenly over steak, leaving a one-inch border along the farthest edge.

Roll the steak up, gently pressing down on filling.

Brush oil over steak, then rub it with the spices. Rotate steak roll so its vertical to you. Tie crosswise with kitchen string. (I did a horrible job cutting the steak, but it turned out just fine 😉

Line the baking pan with foil, coat with cooking spray. Place steak on a baking pan, and bake at 400 degrees F. until the thickest part of steak reaches 150 degrees F for medium doneness, about 35 minutes. Add 10 more minutes for a well-done steak.

Transfer steak roll to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Remove foil, and string, and carefully cut steak crosswise into half-inch slices.

I served Flank Steak Roll  with Pan-Roasted Potatoes.

Enjoy!

FLANK STEAK ROLL WITH MUSHROOMS

• Time: 1 hour
• Difficulty: moderate
• Print

Ingredients:

• 2 pounds flank steak, trimmed of visible fat
• 1 pound mushrooms, sliced
• 1 medium onion, diced
• 2 tablespoons oil
• 1 teaspoon garlic salt (you can use sea salt instead)
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon coriander
• kitchen string

Directions:

1. Preheat the skillet, and saute onions until transparent.
2. Add mushrooms, season with a pinch of salt, and black pepper, and continue cooking over high heat until mushrooms are reduced in size, and browned. Set aside to cool.
3. With the sharp knife, cut steak almost in half horizontally, so it opens like a book.
4. Spread steak open with the “spine of book” parallel to you. Spread mushroom’n’onion mixture evenly over steak, leaving a one-inch border along the farthest edge.
5. Roll the steak up, gently pressing down on filling.
6. Brush oil over steak, then rub it with the spices. Rotate steak roll so its vertical to you. Tie crosswise with kitchen string.
7. Line the baking pan with foil, coat with cooking spray. Place steak on a baking pan, and bake at 400 degrees F. until the thickest part of steak reaches 150 degrees F for medium doneness, about 35 minutes. Add 10 more minutes for a well-done steak.
8. Transfer steak roll to a cutting board, cover loosely with foil, and let rest for 10 minutes.
9. Remove foil, and string, and carefully cut steak crosswise into half-inch slices.

Enjoy!