Description
Stuffed Flank Steak is a flavorful main dish featuring a tenderized flank steak rolled with a savory mixture of mushrooms, sweet onions, garlic, Italian parsley, and crumbled feta cheese. Seasoned and baked to perfection, it makes an impressive meal.
Ingredients
Scale
- 2 pound flank steak, butterflied
- 1 teaspoon vegetable oil
- 2 teaspoons coarse kosher salt, divided
- 1 teaspoon ground white pepper, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup mushrooms, finely chopped
- 1/4 cup sweet onion, minced
- 3 cloves garlic, minced
- 2 tablespoons Italian parsley, minced
- 1/2 cup feta cheese, crumbled
- 10 ounces beef consommé
Instructions
- Tenderize and flatten the flank steak using a meat mallet.
- Preheat your oven to 375°F and prepare a baking dish.
- Heat vegetable oil in a skillet, add mushrooms, onion, garlic, and parsley, and cook until reduced.
- Lay the flank steak flat and season with salt and pepper.
- Spread the mushroom mixture over the steak and add crumbled feta.
- Roll the steak tightly and secure with cooking twine.
- Rub the exterior with olive oil and season with spice mixture.
- Place the steak in the baking dish and add beef consommé.
- Bake for 35-40 minutes until desired doneness.
- Let rest for 10 minutes, slice, and serve warm.
Notes
- Butterflying the steak can be done by your butcher if you prefer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 408
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 53 g
- Cholesterol: 90 mg