Description

This Mushroom Cheese Stuffed Flank Steak is a succulent and flavorful main dish featuring a tender flank steak stuffed with a savory mixture of mushrooms, sweet onions, garlic, Italian parsley, and crumbled feta cheese. The steak is seasoned with smoked paprika and garlic powder, rolled into a tight pinwheel, and baked to juicy perfection. It’s perfect for a special dinner or weekend meal, offering a beautiful presentation and rich taste.

Ingredients

Scale

Steak and Seasoning

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
10 ounces beef consommé

Stuffing

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

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Instructions

Tenderize the Steak: Use a meat mallet to butterfly and flatten the 2 pound flank steak carefully, making it thin enough to roll but without creating holes. If unsure, ask your butcher for help in butterflying the meat.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F. Lightly coat the bottom of a 9×13 inch glass baking dish with cooking spray and set aside.
Sauté the Vegetables: Heat 1 teaspoon vegetable oil in a medium skillet over medium heat. Add the finely chopped mushrooms, minced sweet onion, minced garlic, and Italian parsley. Cook for 7-9 minutes, stirring occasionally, until the mixture has reduced by about half. Remove from heat and let it cool slightly.
Season and Assemble: Lay the butterflied flank steak on a cutting board and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon white pepper. Spread the cooled mushroom mixture evenly over the steak, leaving about 1/2 inch clear around the edges. Sprinkle the crumbled feta cheese evenly over the top.
Roll and Tie: Carefully roll the steak along the grain into a tight roll. Secure the roll with cooking twine, making sure it is snug but not so tight that the filling is pushed out.
Season the Exterior: Rub the outside of the steak roll with 1 tablespoon extra virgin olive oil. In a small bowl, mix remaining 1 teaspoon salt, 1/2 teaspoon white pepper, smoked paprika, garlic powder, and onion powder. Rub this spice mixture all over the tied roast.
Prepare for Baking: Place the roast in the prepared baking dish. Pour 10 ounces of beef consommé into the bottom of the dish around the roast, but not over it.
Bake: Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 125°F for rare or up to 140°F for medium doneness.
Rest and Serve: Remove the roast from the oven and let it rest for 10 minutes before slicing into pinwheels to serve.
Enjoy and Share: If you try this recipe, leave a comment or rating to share your experience.

Notes

Butterflying the flank steak creates a thinner piece ideal for rolling; if unsure how to butterfly, consult your butcher or follow trusted online guides.
This dish is packed with umami flavors from mushrooms and feta cheese that complement the beef.
Use a digital meat thermometer to ensure perfect doneness without overcooking.
Letting the roast rest after baking helps retain juices and improves texture.
Cooking twine is essential to maintain the roll shape during baking.

Nutrition

Serving Size: 1 serving
Calories: 408 kcal
Sugar: 1 g
Sodium: 596 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 53 g
Cholesterol: 152 mg