Chef Serge: Mushroom and Spinach Stuffed Flank Steak

Arkansas Today

Mushroom and Spinach Stuffed Flank Steak

  • 1 tsp. olive oil
  • 1 Tbls. unsalted butter
  • 1 1/2 cups chopped mushrooms
  • 1/2 cup diced onions
  • 1 Tbls. minced garlic
  • Kosher salt and black pepper
  • 1 lbs. butterflied flank steak
  • 1 1/2 cups fresh spinach
  • 1/2 cup seasoned bread crumbs
  • 1 Tbls. melted unsalted butter
  • 2 tsp. Montreal seasoning
  • 1/4 cup shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Cooking Twine for securing

Instructions:

In a skillet add olive oil and butter on medium heat . Saute mushrooms and onions until tender.
Season with salt and pepper to taste.

Next add the minced garlic and spinach to the mushroom mixture and cook until spinach wilts.

Set mixture aside while you prepare the steak.

Butterfly the flank steak on a cutting board and season with Montreal seasoning on both sides.

Spoon spinach mushroom mixture in an even layer across the steak.

Spread the mozzarella and parmesan on the flank steak

Carefully and tightly roll steak, secure seam with cooking twice and brush with melted butter.

Preheat a cast iron skillet over medium high heat with two tablespoons vegetable oil. Sear all
sides of the steak until golden brown.

Put the steak in the cast iron skillet in pre-heated 350 oven. Bake in oven until reaches an
internal temperature of 145 degrees F, around 25-30 minutes. Your steak will be medium to
medium.. If you prefer it well done, continue cooking until it reaches internal temperature of 155.

Remove rolled steak from oven and allow it to sit for 10 minutes. Remove the twine and then
slice, and serve with easy roasted brussel sprouts.

 

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