Home » # Unleash Your Inner Chef: Savory Mushroom and Spinach Stuffed Flank Steak That Will Impress Anyone

# Unleash Your Inner Chef: Savory Mushroom and Spinach Stuffed Flank Steak That Will Impress Anyone

There’s something incredibly satisfying about a perfectly cooked flank steak, but when you stuff it with a savory mixture of wild mushrooms and fresh spinach, you elevate an already delicious cut of meat into a showstopping dinner that looks like it came straight from a high-end restaurant. Don’t let the elegant spiral of meat and filling intimidate you – this Mushroom and Spinach Stuffed Flank Steak is surprisingly manageable for home cooks and guaranteed to impress your dinner guests or family.

The beauty of this recipe lies in its perfect balance of flavors and textures. The earthy mushrooms provide a meaty umami depth, while the spinach adds a fresh contrast and beautiful color. When sliced and served, each piece reveals an attractive pinwheel pattern that makes this dish as visually stunning as it is delicious. Paired with a robust red wine and some roasted potatoes, this stuffed flank steak transforms an ordinary dinner into an extraordinary culinary experience worth savoring.


The secret to making this recipe truly exceptional lies in properly butterflying the flank steak to create maximum surface area for the filling. This technique might seem intimidating at first, but with a sharp knife and a bit of patience, you’ll master it in no time. The key is to cut the steak horizontally, opening it like a book to create a larger, thinner piece of meat that will roll beautifully around your mushroom and spinach stuffing.

Another tip for success is allowing your meat to come to room temperature before cooking and, crucially, letting it rest after cooking. This rest period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Trust me, rushing this step might leave you with a less-than-perfect result, so exercise patience and you’ll be rewarded with a restaurant-quality dish.

Mushroom and Spinach Stuffed Flank Steak

A beautifully presented flank steak stuffed with a savory mixture of wild mushrooms and fresh spinach, rolled and roasted to perfection for an impressive dinner that’s surprisingly easy to make.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Ingredients:

  • 1 flank steak (about 2 pounds), butterflied
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 8 ounces mixed mushrooms (cremini, shiitake, oyster), finely chopped
  • 4 cups fresh spinach, roughly chopped
  • 1/4 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh thyme leaves, divided
  • 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • Butcher’s twine for tying

Instructions:

  1. Preheat your oven to 375°F (190°C). Butterfly the flank steak by placing it on a cutting board and, with a sharp knife, slice it horizontally from one long side to the other, stopping about 1/2 inch before you cut all the way through. Open the steak like a book. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.

  3. If using, add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until most of the liquid has evaporated. Add the chopped spinach and cook just until wilted, about 1-2 minutes. Remove from heat and stir in the Parmesan cheese, 1 tablespoon of thyme, and all of the rosemary. Season with salt and pepper to taste. Allow the mixture to cool slightly.

  4. Lay the butterflied flank steak flat on your work surface with the grain of the meat running horizontally. Spread the mushroom and spinach mixture evenly over the steak, leaving about a 1-inch border around the edges. Starting from the bottom (the edge closest to you), tightly roll up the steak like a jelly roll, rolling with the grain so that when you slice it, you’ll be cutting against the grain.

  5. Secure the roll with butcher’s twine, tying it at 1-inch intervals. Brush the outside of the roll with the remaining tablespoon of olive oil and season generously with salt, pepper, and the remaining thyme.

  6. Heat an oven-safe skillet over high heat until very hot. Sear the stuffed flank steak on all sides until browned, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast for 25-30 minutes for medium-rare (internal temperature of 135°F/57°C), or until desired doneness is reached.

  7. Remove from the oven and transfer the stuffed steak to a cutting board. Tent loosely with foil and let rest for 10-15 minutes. This step is crucial for redistributing the juices throughout the meat.

  8. Remove the butcher’s twine and slice the roll crosswise into 1/2-inch thick slices. Arrange on a serving platter and spoon any accumulated juices over the top. Garnish with additional fresh herbs if desired.

This stuffed flank steak pairs wonderfully with roasted potatoes, a simple green salad, or steamed vegetables. For a truly memorable meal, serve it with a robust red wine like Cabernet Sauvignon or Malbec that can stand up to the rich flavors of the beef and mushrooms. The combination creates a dining experience that feels special enough for celebrations but is straightforward enough for a weekend family dinner.

One of the greatest advantages of this recipe is its versatility. Don’t have spinach on hand? Substitute with kale or Swiss chard. Prefer a different cheese? Try provolone or fontina for a more melty texture, or blue cheese for a bolder flavor. You can even experiment with different herbs or add a layer of prosciutto before rolling for an extra dimension of flavor. The possibilities are endless, making this a recipe you can return to again and again with delicious variations each time.

If you’re planning ahead, you can prepare this stuffed flank steak up to the point of cooking and refrigerate it for up to 24 hours. Just bring it to room temperature before searing and roasting. This make-ahead capability makes it perfect for entertaining, allowing you to spend more time with your guests and less time in the kitchen. You can even slice any leftovers thinly for incredible sandwiches the next day – that is, if there are any leftovers to be had!

The art of stuffing and rolling meat might seem like a technique reserved for professional chefs, but with this approachable recipe, you’ll discover it’s well within your grasp. Not only will you create a meal that looks and tastes impressive, but you’ll also expand your culinary skills in a way that opens the door to countless other rolled and stuffed dishes. So gather your ingredients, sharpen your knife, and prepare to amaze yourself and your dinner companions with this outstanding Mushroom and Spinach Stuffed Flank Steak.

Nutrition Information (per serving):

Calories: 320

Protein: 35g

Fat: 18g

Carbohydrates: 6g

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