Wednesday, February 15, 2012

Stuffed Flank Steak

Picture via Google Images. We were too excited to eat and forgot
to take a picture!
I decided to step up my cooking game for Valentine's Day this year and try doing something different. I have been making steak (or watching someone prepare it) since I could stand eye level to the countertops, but I have never "stuffed" anything besides a Thanksgiving turkey. So I knew this was going to be one for the books.

The recipe that I based my version off of seemed bland, so I took the liberty of adding some of my own extra ingredients. Needless to say, this meal was outstanding. It was relatively easy to prepare and with the hour long roasting time, it left just the right amount of time to clean up a little bit and enjoy a glass of champagne with my Valentine.

I highly recommend this for anyone who is trying to make a meal to impress. As easy as it was, it's presentation makes it look like you spent days preparing it.

Stuffed Flank Steak
Serves 4

1.5-2 pound flank steak
1 (5 oz) can of sliced mushrooms
1 (10 oz) package of chopped spinach, cooked and drained
1/3 medium onion, thinly chopped
1 cup Italian breadcrumbs
minced garlic (to taste)
red pepper flakes (to taste)
3 tbsp. olive oil
1 can cream of mushroom soup
1/4 cup of water

  1. Preheat oven to 350 degrees
  2. Pound flank steak to be 1 inch thick
  3. Cook spinach per package instructions and drain canned mushrooms (save the liquid)
  4. Combine mushrooms, spinach, onions, salt, garlic, red pepper flakes and breadcrumbs
  5. Spread mixture on flank steak and roll as a jelly roll
  6. Tie steaks with string and brown in oil
  7. Combine mushroom soup, mushroom liquid and water
  8. Pour over steaks
  9. Cover with foil and cook slowly for 1 hour or until tender
  10. Remove string, slice and serve
I also made beef flavored rice, grilled asparagus, and biscuits to accompany the steak.

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