Mushroom-Stuffed Flank
INGREDIENTS REQUIRED
1 beef flank steak (about 1-1/2 pounds)
1/2 cup soy sauce
2 teaspoons ground mustard
1/2 teaspoon grated lemon zest
1 pound sliced fresh mushrooms
1/4 cup butter, cubed
2 tablespoons cornstarch
1/2 cup lemon juice
1/2 cup honey
1 teaspoon pepper
MUSHROOM FILLING:
1 medium onion, finely chopped
1/2 cup minced fresh parsley
2 cups beef broth
START COOKING
STEP 1
Cut steak horizontally from a long side to within 1/2 in. of the opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
STEP 2
In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest.
STEP 3
Pour half of the marinade into a large shallow dish; add beef and turn to
coat; cover and refrigerate overnight. Cover and refrigerate the remaining
marinade.
STEP 4
In a large skillet, saute mushrooms and onion in butter until tender. Remove
from the heat; stir in parsley. Drain and discard marinade.
STEP 5
Open steak, spoon filling over steak to within 1/2 in. of edges. Roll up tightly
jelly-roll style, starting with a long side.
STEP 6
Tie with kitchen string. Place in a greased shallow roasting pan. Pour
reserved marinade over steak.
STEP 7
Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings.
Bake 30 minutes longer or until meat reaches desired doneness.
STEP 8
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.
sTEP 9
Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until
thickened. Cut steak into slices; serve with sauce.