Stuffed Flank Steak With Mushroom Sherry Cream Recipes

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STUFFED FLANK STEAK WITH MUSHROOM SHERRY CREAM



Stuffed Flank Steak with Mushroom Sherry Cream image

The flavor of this stuffed flank steak is just fabulous. It looks impressive, but is actually easy to do.-Anthony Dolby, Howland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 13

1 beef flank steak (1-1/2 pounds)
1/3 cup garlic-herb spreadable cheese
2 tablespoons prepared pesto
3/4 pound whole fresh mushrooms, thinly sliced, divided
2 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained and julienned
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 shallot, sliced
2 cups reduced-sodium beef broth
1 cup sherry
1 cup heavy whipping cream

Steps:

  • Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic., Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-in. intervals. Rub with 1 tablespoon oil., In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan; cover and keep warm., In the same skillet, saute shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.

Nutrition Facts : Calories 489 calories, Fat 36g fat (18g saturated fat), Cholesterol 127mg cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

MUSHROOM STUFFED FLANK STEAK



Mushroom Stuffed Flank Steak image

Make and share this Mushroom Stuffed Flank Steak recipe from Food.com.

Provided by Julesong

Categories     Steak

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs flank steaks
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/3 cup chopped onion
1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 strips bacon, chopped
3/4 cup finely chopped onion
1 cup hot beef broth, or more, to desired consistency
1 teaspoon Dijon mustard
2 tablespoons catsup

Steps:

  • Lightly salt and pepper both sides of the flank steak.
  • Spread one side with mustard.
  • To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
  • Add mushroom pieces and cook for 5 minutes.
  • Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
  • Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
  • To prepare gravy, saute bacon in a Dutch oven until partially done.
  • Add the meat roll and brown on all sides, approximately 10 minutes.
  • Add the finely chopped onions and saute for 5 minutes.
  • Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  • Transfer meat to a preheated platter.
  • Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
  • Serve the gravy separately.

MUSHROOM ONION FLANK STEAK



Mushroom Onion Flank Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 18

1 fresh lemon
1 fresh lime
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 garlic cloves, lightly crushed with the side of a knife blade and quartered
1/4 teaspoon ground cloves
1 tablespoon fresh rosemary leaves, stripped from about 2 or 3 sprigs
1 tablespoon fresh thyme leaves, stripped from 3 or 4 sprigs
1/2 teaspoon black pepper
2 pounds flank steak
1/2 cup barbecue sauce of your choice
1 tablespoon grapeseed oil
1 red onion, minced
1 cup white mushrooms (about 3 ounces), cleaned and sliced
1 cup dry red wine
1 cup water
1 teaspoon beef base
Salt and freshly ground black pepper

Steps:

  • Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
  • Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
  • Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
  • Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
  • Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
  • Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.

FLANK STEAK WITH SAUCEY MUSHROOMS



Flank Steak with Saucey Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

One 1 1/2-pound flank steak, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1 clove garlic, smashed
1/2 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
Kosher salt
2 tablespoons unsalted butter
1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large
1/2 teaspoon kosher salt plus more
2 cloves garlic, minced
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup dry red wine
2 tablespoons heavy cream
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely sliced fresh chives

Steps:

  • Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
  • Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
  • Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

FLANK STEAK WITH MUSHROOM SAUCE



Flank Steak with Mushroom Sauce image

Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 beef flank steak
2 tablespoons butter
8 ounces mushrooms, sliced
1 shallot, diced
1 clove garlic, minced
1 tablespoon chopped fresh rosemary leaves
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
¼ cup water

Steps:

  • Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
  • Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
  • Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 492.7 mg, Sugar 1.3 g

STUFFED FLANK STEAK



Stuffed Flank Steak image

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

Provided by BarbiAnn

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 ½ pounds flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
¼ cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
  • Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
  • In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g

MUSHROOM-STUFFED FLANK STEAK ROLL



Mushroom-Stuffed Flank Steak Roll image

My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. -Ethel Klyasheff, Granite City, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (about 1-1/2 pounds)
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup honey
2 teaspoons ground mustard
1 teaspoon pepper
1/2 teaspoon grated lemon zest, optional
MUSHROOM FILLING:
1 pound sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup butter, cubed
1/2 cup minced fresh parsley
2 tablespoons cornstarch
2 cups beef broth

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

Nutrition Facts :

STUFFED FLANK STEAK



Stuffed Flank Steak image

Make this stuffed steak for a new outdoor grilling favorite. Yes, it's more work than a steak seasoned on the outside, but it's so worth it.

Provided by Mark Bittman

Categories     Steak     Summer     Grill     Grill/Barbecue     Meat     Wheat/Gluten-Free     Beef     Garlic     Cheese     Dinner

Yield 4-6 servings

Number Of Ingredients 5

1 (1 1/2-to 2-pound) flank steak
Salt and pepper
1 cup grated queso asadero
1/2 cup chopped fresh oregano
4 cloves garlic, minced

Steps:

  • Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
  • With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
  • Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you'll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
  • Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
  • Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
  • Variations
  • Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you'll need 1 cup or more.
  • Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
  • Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.

SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK



Spinach, Mushroom & Bacon Stuffed Flank Steak image

This is an altered version of a flank steak recipe from the Betty Crocker Cook book. I serve mine with my red potato recipe, (Seasoned Baked Red Potatoes) and Hollandaise Sauce.

Provided by STK FD WIFE

Categories     One Dish Meal

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) package bacon, cooked until done, but not crisp
1 1/2-2 lbs flank steaks
1 (10 ounce) package frozen spinach, thawed and drained
1/2 cup thinly sliced mushroom
1/2 cup parmesan cheese
salt
pepper

Steps:

  • Lightly score steak with a knife in a diamond pattern.
  • Make sure that you do not cut through the meat.
  • With a meat mallet, pound steak into a rectangle, as large as possible.
  • Sprinkle with salt and pepper.
  • Arrange bacon lengthwise on steak.
  • Spread spinach over bacon.
  • Top spinach with mushrooms and parmesan cheese.
  • Roll up steak from short side.
  • This will give you a long stuffed flank steak.
  • Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
  • Cut between picks into 8 or more slices.
  • Place steaks on a broiler pan.
  • Broil 3 inches from the heat for 6 to 8 minutes.
  • Turn.
  • Broil other side, until medium doneness.
  • Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).

Nutrition Facts : Calories 880.5, Fat 69.4, SaturatedFat 25.3, Cholesterol 157.9, Sodium 1286.7, Carbohydrate 4.9, Fiber 2.5, Sugar 0.9, Protein 57.4

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MUSHROOM STUFFED FLANK STEAK RECIPE - FOOD NEWS
Mushroom Stuffed Flank Steak Recipe Spread the onion/mushroom mixture on the flank steak, sprinkle with parsley, and roll up length-wise. Secure the roast with string and place in a roasting pan. Bake in a 350° pre-heated oven for around 45 minutes. Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
From foodnewsnews.com
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64 EASY AND TASTY STUFFED STEAK RECIPES BY HOME COOKS
Double 8 Cattle Company Fullblood Wagyu Flank Steak • Grapeseed Oil (plus additional for griddle) • Large Yellow Onion (julienned) • Dry Sherry • Fresh Baby Spinach (stems removed) • Feta Cheese • Parmesan Cheese (shredded) • Sun …
From cookpad.com
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CHEESE STUFFED FLANK STEAK WITH MUSHROOM SAUCE - PITMASTERX
Fire up your grill for direct heat and place a pan on the fire while it’s heating up. Put in some olive oil and add the mushrooms and shallot and fry them till the shallot dices soften. When the pan threatens to run dry, add some olive oil. Ad the cooking creme, beef broth, and some fresh ground black pepper. Bind the sauce with a little ...
From pitmasterx.com
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GARLIC ROSEMARY STEAK WITH SHERRY CREAM SAUCE {VIDEO}
2019-11-22 Combine garlic, rosemary, salt, and pepper, then rub the mixture into the steak. Heat butter and oil in a skillet until it bubbles, and then cook the steaks for 2-3 minutes on each side. Add in cooking sherry and cook steaks another 2 1/2 minutes on each side. Then remove the steaks from heat and let them rest for 5 minutes.
From thecookierookie.com
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STUFFED FLANK STEAK WITH MUSHROOMS, SPINACH AND BLUE CHEESE
In a shallow pan, heat 1 tbsp olive oil on medium heat, and add mushrooms with garlic powder, and a pinch of salt and pepper. Cook and stir continuously for 5 minutes. Add spinach, and cook for 3 more minutes. Remove from heat and let cool for 10 minutes. Wipe pan clean and set aside. Remove top layer of Saran Wrap.
From laughingspatula.com
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MUSHROOM STUFFED FLANK STEAK - ALL INFORMATION ABOUT HEALTHY …
Lightly salt and pepper both sides of the flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned. Add mushroom pieces and cook for 5 minutes.
From therecipes.info
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ITALIAN STUFFED FLANK STEAK - THE CHUNKY CHEF
2018-05-20 Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper. Skewer each pinwheel with a toothpick. Preheat oven to 350. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so.
From thechunkychef.com
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Top Asked Questions

What is cheesy stuffed flank steak?
Cheesy Stuffed Flank Steak is a flank steak wrapped around a cream cheese and onion mixture, grilled and cooked to perfection for a delicious meal. Made in partnership with KitchenAid in my new Smart Oven+ with Powered Attachments, this is a recipe you won’t want to miss.
How to cook flank steak in the oven?
Spread the cream cheese mixture over the flaps of the steak and top it with the cooked onions. Then, roll it up, tying it with cooking twine. Bring that oven-safe skillet back over medium heat, add oil, and sear the flank steak on all sides.
How to cook steak in stuffing mix?
Directions. In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper. Roll from the long edge of the steak and secure with wooden toothpicks.
How to cook flank steak pastrami with gravy?
Directions. In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak. Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing. In a few hours and with virtually no effort, you can have flank steak pastrami.

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