Sensational Mushroom & Blue Cheese Stuffed Flank Steak: An Easy, Impressive Oven-Baked Recipe

Prepare to impress your guests with this magnificent Mushroom and Blue Cheese Stuffed Flank Steak. This isn’t just a meal; it’s a culinary experience that combines robust flavors with a surprisingly simple preparation. Oven-baked to tender, juicy perfection, this flank steak recipe is a guaranteed showstopper for any special occasion, from intimate dinner parties to festive holiday feasts. Forget complicated cooking methods; this elegant dish delivers maximum flavor and presentation with minimal fuss.

Elevate Your Dinner: Rolled Stuffed Flank Steak Perfection

You might look at a dish like this Mushroom and Blue Cheese Stuffed Flank Steak and think it’s reserved for professional chefs or hours of kitchen labor. Think again! This recipe is surprisingly straightforward, yet it delivers an extraordinary blend of savory flavors that will tantalize your taste buds. Imagine tender flank steak encasing a rich filling of earthy mushrooms, fresh spinach, and creamy blue cheese, all brought together with a simple, elegant red wine sauce. It’s a sophisticated dish that’s perfect for a smaller gathering or as the dazzling centerpiece for your Christmas dinner spread.

For those hesitant about blue cheese, allow me to offer reassurance. The blue cheese in this particular steak roll recipe is strategically balanced, providing a depth of flavor without being overwhelming. It melds beautifully with the other ingredients, creating a harmonious and addictive taste profile. However, if blue cheese simply isn’t your preference, feel free to substitute it with goat cheese for an equally delicious and tangy alternative. Either way, you’re in for a truly delightful culinary treat!

Why You Will Love This Stuffed Flank Steak Recipe:

• Effortlessly Impressive: Don’t let its elegant appearance fool you. This rolled flank steak is much easier to make than it looks. The steps are simple: pound the steak, roll it with a delectable filling, sear it for a perfect crust, and then bake it to juicy perfection. It’s a foolproof method that consistently yields restaurant-quality results, making you look like a culinary genius without breaking a sweat.
• Perfect for Any Occasion: Whether you’re hosting a casual dinner with friends, celebrating a special anniversary, or planning the ultimate Christmas dinner, this recipe is your secret weapon. Its sophisticated presentation and gourmet flavors make it an ideal choice for entertaining guests, guaranteeing rave reviews every time.
• Unforgettable Flavor & Texture: This stuffed flank steak is an explosion of flavor. The tender, juicy beef combined with the savory, aromatic mushroom and spinach filling, complemented by the creamy blue cheese, creates a symphony of tastes and textures. And let’s not forget the rich red wine sauce, which ties everything together beautifully, adding another layer of complex deliciousness. Every bite is an experience!
• Customizable to Your Taste: While the blue cheese offers a unique savory depth, the recipe is flexible. As mentioned, goat cheese is a fantastic alternative, allowing you to tailor the dish to different palates without compromising on flavor or elegance. This adaptability ensures everyone at your table will find something to love.

Key Ingredients for Rolled Stuffed Flank Steak:

Crafting this incredible dish starts with selecting the right ingredients. Here’s a closer look at what you’ll need and some tips for choosing them:

• Flank Steak: The star of our dish! Choose a high-quality flank steak that is relatively even in thickness. While the ends may naturally be a bit thinner, a consistent cut will help ensure even cooking. Flank steak is known for its lean, robust beefy flavor, making it excellent for stuffing and rolling as it holds its shape well.
• Butter and Olive Oil: We use both for a reason. Butter adds a rich, nutty flavor and helps achieve a beautiful golden-brown sear, while olive oil has a higher smoke point, preventing the butter from burning and ensuring a great crust on your steak.
• Mushrooms: I personally love using baby bellas (also known as cremini mushrooms) for their deep, earthy flavor. However, portobellos (sliced or chopped) or white button mushrooms (criminis) also work wonderfully. Feel free to use your favorite variety or a mix for added complexity.
• Garlic: Freshly minced garlic is always best for maximum aromatic impact. While pre-minced garlic is convenient, mincing it yourself takes just a moment and truly elevates the flavor of your filling.
• Spinach: Opt for fresh spinach that looks vibrant and isn’t wilted. It cooks down significantly, adding a lovely green hue and a touch of freshness to the rich filling. Baby spinach leaves can be used whole or roughly chopped.
• Blue Cheese: This ingredient adds a unique pungent and creamy note that pairs exceptionally well with mushrooms and beef. I often use a less expensive brand as it tends to be milder, which can be preferable for those new to blue cheese. If you’re using a stronger, more expensive variety, consider using a slightly smaller amount to balance the flavors. As a perfect alternative for those who don’t favor blue cheese, tangy goat cheese crumbles are an excellent substitution.
• Beef Broth or Stock: Essential for both the initial baking process to keep the steak moist and for forming the base of our savory red wine sauce. Choose a good quality, low-sodium broth or stock.
• Red Wine: The secret to an outstanding pan sauce! Select a dry red wine that you genuinely enjoy drinking. The flavor of the wine will concentrate as it reduces, so pick one you like. A Cabernet Sauvignon, Merlot, or Pinot Noir would be excellent choices.
• Salt and Pepper: Simple seasonings are all you need to enhance and bring out the natural flavors of the ingredients. Always season to taste!

How to Make This Impressive Stuffed Flank Steak:

Follow these step-by-step instructions to create a truly memorable meal:

Step 1: Preheat Oven. Start by preheating your oven to 375 degrees F (190 degrees C). This ensures your oven is at the correct temperature when the steak is ready for baking.

Step 2: Prepare the Flank Steak. Lay the flank steak on a large cutting board. To tenderize the meat and create a uniform canvas for rolling, use a meat tenderizer or the flat side of a heavy mallet to pound it out. Aim for a rectangular shape, roughly 10×13 inches and about 1/4 to 1/2 inch thick. This process breaks down tough muscle fibers, making the steak more tender and easier to roll. Season both sides generously with salt and freshly ground black pepper, then set it aside.

Step 3: Make the Savory Filling. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium to medium-low heat. Add your chopped mushrooms and cook them for about 5-7 minutes, stirring occasionally, until they are beautifully browned and have released their moisture. This browning step adds depth of flavor. Next, stir in the minced garlic and cook for another 2 minutes until fragrant. Finally, add the fresh spinach. Stir until it wilts, which will happen quickly. Remove the skillet from the heat.

Step 4: Stuff and Roll the Flank Steak. Evenly spread the cooked mushroom and spinach filling over the seasoned flank steak, leaving a small border around the edges. Then, sprinkle the blue cheese crumbles generously over the filling. With the longer side of the steak facing you, carefully and tightly roll up the flank steak. The tighter you roll, the better it will hold its shape. Secure the roll with plenty of toothpicks, spacing them about an inch apart, to ensure the filling stays inside during searing and baking.

Step 5: Sear the Meat. In a large oven-safe skillet (preferably cast iron), heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over high heat until the oil begins to ripple. Carefully place the rolled flank steak in the hot skillet and sear it on all sides until it develops a beautiful golden-brown crust. This typically takes about 2-3 minutes per side. Searing locks in juices and adds a rich, caramelized flavor. Once seared, remove the skillet from the heat and pour in 1 cup of beef broth around the steak.

Step 6: Bake in the Oven. Transfer the skillet with the seared flank steak and beef broth to your preheated oven. Bake for approximately 25 minutes, or until an internal meat thermometer inserted into the center of the roll (avoiding the filling) reads 145 degrees F (63 degrees C) for medium-rare. Adjust baking time for your desired degree of doneness (see tips below). Once cooked, carefully remove the pan from the oven. Transfer the rolled steak to a clean cutting board and let it rest for a full 15 minutes before slicing. This resting period is crucial for the juices to redistribute, ensuring a tender and moist steak.

Step 7: Make the Red Wine Sauce. While the steak is resting, prepare the accompanying red wine sauce. Pour the pan drippings from the skillet into a medium saucepan. Add an additional ¾ cup of beef broth and ¾ cup of red wine. Bring the mixture to a boil and let it simmer vigorously for about 10 minutes, or until the sauce has reduced by half and thickened slightly. Remove from heat and whisk in ½ tablespoon of butter until it’s fully incorporated, adding a luxurious sheen and richness. Taste the sauce and season with salt and pepper as needed.

Step 8: Slice and Serve. Once the resting time is complete, remove the toothpicks from the rolled flank steak. Slice the steak into 1-inch thick rounds, revealing the beautiful spiral of filling. Arrange the slices on a serving platter or individual plates, then generously drizzle with the luscious red wine sauce. Serve immediately and enjoy this truly exceptional dish!

Expert Tips for Making Perfect Rolled Flank Steak:

• Doneness Matters: Flank steak is a lean cut, so I highly recommend cooking it to medium-rare (130-135°F / 54-57°C after resting) or medium (135-140°F / 57-60°C after resting) at most. Cooking it to well-done will result in a tough, dry texture that diminishes the overall experience. Always use a reliable meat thermometer to accurately check the internal temperature.
• Cheese Swap: As mentioned, if blue cheese isn’t your favorite, a soft, tangy goat cheese is an excellent substitute, offering a similar creamy texture and complementary flavor profile. You could also experiment with other semi-hard cheeses like provolone or Gruyère for a different twist.
• Toothpick Tactic: Don’t be shy with the toothpicks! Use plenty of them to securely hold the rolled flank steak together before searing. If you’re concerned about them burning in the hot skillet or oven, you can soak wooden toothpicks in water for about 30 minutes prior to use.
• Generous Portions: This dish is surprisingly rich and satisfying. While the recipe suggests 6 servings, I’ve found that with a few hearty side dishes, it can comfortably feed 6 adults, or even 8 with smaller portions. A little goes a long way when the flavors are this intense and satisfying.
• Pounding for Perfection: When pounding the flank steak, place it between two sheets of plastic wrap. This prevents any mess and allows for easier, more even pounding without tearing the meat. Aim for an even thickness throughout for consistent cooking.
• Rest is Best: Do not skip the resting step! After removing the steak from the oven, let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a significantly more tender and juicy final product.
• Slice Against the Grain: When slicing the cooked and rested flank steak, always cut against the grain. This is crucial for flank steak, as it has long muscle fibers. Cutting against the grain shortens these fibers, making each slice much more tender and enjoyable to chew.

Frequently Asked Questions (FAQs):

Other Great Recipes to Explore:

• Apple Cranberry Stuffed Turkey Breast: A festive and flavorful alternative to a whole turkey.
• Bacon Wrapped Pork Loin: A savory and juicy pork dish, perfect for a hearty meal.
• Butterflied Roasted Herb Turkey: For a faster, more evenly cooked turkey.
• Spinach Apple and Pomegranate Salad: A refreshing and vibrant side.
• Slow Cooker Mashed Potatoes: Creamy, dreamy mashed potatoes made easy.
• Easy Potatoes au Gratin (Dauphinoise): A cheesy, comforting potato casserole.

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