Flank Steak Roll-Ups stuffed with mushrooms, onions, spinach and provolone cheese. Slicing the steak into individual roll-ups allows a cheesy crust to form and locks the juices into the meat.
Buzzfeed is the source of some of my experimenting with recipes that I do, and these flank steak roll-ups. A few months ago they featured a video on how to roll up your steak and make it taste really good. Seemed easy enough to saute some diced mushrooms and onions then to stuff it with raw spinach and provolone. That part was easy. The hard part was wrapping up the flank steak tight enough so it stayed together. This is definitely worth a try!
I try to only eat red meat once a week. Each person has their own opinion on whether you should be eating red meat or not, my advice is try to limit it to once a week if you crave a steak. I save a dish like this for a weekend meal or when I have a lot of time to take make sure I don’t rush and can enjoy the flank steak roll-ups when I am done.
I know I have been MIA for about a month but I was finishing up college and just had graduation so I promise to get back to posting at least once a week very soon. 🙂
Flank Steak Roll-Ups
- 1 tablespoon olive oil
- 1 sweet onion, small dice
- 3 cloves garlic, finely diced
- 6 ounces button mushrooms, diced (about 2 cups)
- 1 teaspoon dried thyme
- 2-3 pound flank steak, sliced in half
- 1 (4 oz) package baby spinach
- 1/4 pound thinly sliced provolone, about 9 slices
- 1 tablespoon canola oil
- tooth pics
- Heat 1 tablespoon olive oil in a large heavy bottom pan over medium-high heat. Add the onion, mushrooms, garlic, thyme, pinch of kosher salt, and pinch of pepper to the pan. Allow to cook until the the mushrooms begin to caramelize about 15-20 minutes watching to make sure mixture does not burn. Remove from pan and set aside.
- Most flank steak is on the thicker side. Run your knife through the middle of the flank steak to get 2 thin pieces if this is the case. If your flank steak is thin enough to roll up then leave alone. Careful not to rip through the flank steak. Place thinly cut flank steak on to the cutting board, season both sides generously with salt and pepper. If using two pieces then season the other steak and follow directions for both pieces.
- Lay flank steak flat after seasoning. Add the mushroom mixture, sprinkle the top with spinach and lightly press down, then add the provolone slices. Starting at the bottom of the flank steak roll up tightly, making sure the grain of the meat is against running horizontally. Put in tooth picks to secure each roll, about 6-8. With a sharp knife slice each roll into identical pieces.
- Preheat the oven to 350 degrees. Heat the same pan as before over medium-high heat with 1 tablespoon canola oil. Once hot brown 2-3 minutes per side and transfer to a sheet pan. You may have to work in batches to brown each roll up, once done browning place the sheet pan in the oven for 10 minutes.
- Remove from oven and enjoy with arugula salad.
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