Stuffed Flank Steak Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Extra Virgin Olive Oil 2 lb Flank Steak 1 cup Sweet Vidalia onion 3 clove Garlic 2 cup, pieces or slices Mushrooms, fresh 2 cup Spinach, fresh 8 slice (1 oz) Provolone Cheese 1 tsp Salt 1 tsp Pepper, black
Preheat oven to 350.
Heat 1 Tbsp oil in a pan over medium-high heat. Saute garlic, onions and mushrooms until almost all of the moisture has evaporated and onions have caramelized. (Approx 15 minutes) Add salt and pepper to taste. Set aside.
Lay flank steak on cutting board. Spoon mushroom mixture on top, spreading evenly. Layer provolone cheese over the whole surface and top with chopped spinach.
Starting at the narrowest end of the steak, roll it up tightly making sure the grain of the meat if running horizontally. Tie with butcher's string. Slice the steak into eight equal portions.
In remain oil in a pan over high heat. Sear the steak rolls on boths sides for 2 minutes. Place in a shallow casserole and bake for 10-15 minutes or until done medium-rare.
Serving Size: Serves 8
Heat 1 Tbsp oil in a pan over medium-high heat. Saute garlic, onions and mushrooms until almost all of the moisture has evaporated and onions have caramelized. (Approx 15 minutes) Add salt and pepper to taste. Set aside.
Lay flank steak on cutting board. Spoon mushroom mixture on top, spreading evenly. Layer provolone cheese over the whole surface and top with chopped spinach.
Starting at the narrowest end of the steak, roll it up tightly making sure the grain of the meat if running horizontally. Tie with butcher's string. Slice the steak into eight equal portions.
In remain oil in a pan over high heat. Sear the steak rolls on boths sides for 2 minutes. Place in a shallow casserole and bake for 10-15 minutes or until done medium-rare.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 319.2
- Total Fat: 19.6 g
- Cholesterol: 76.3 mg
- Sodium: 629.3 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.8 g
- Protein: 31.4 g
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