Stuffed Flank Steak with a mushroom & bacon filling is an all-time family favourite. It’s rich, full of flavour and tender. It’s an impressive dinner meal and can easily be prepared the day before.
I stumbled upon beef flank steak many years ago in Australia. It’s a deliciously tender cut of meat suitable for grilling like the London Broil, cut into pieces for stews or stuffed as in this recipe. I’m sure you’re going to fall in love with it just as much as we have.
Most recipes get you to cut open the piece of flank and then roll it up with the filling. You’ll find that my recipe is slightly different and easier. No messing around with cooking string, etc.
HOW TO STUFF YOUR FLANK STEAK
You lay the piece of flank steak on your work surface. Hold a sharp knife parallel to the work surface and meat. Start cutting 2cm(3/4”) in from each side, slowly working your way into the flank steak. Careful not to cut all the way through the meat. You basically need to cut a pocket into your flank steak. The pocket will then be stuffed with a delicious mix of mushrooms, onions and bacon.
It’s that simple!
WHAT TYPE OF MUSHROOMS?
I usually use champignons or button mushrooms. You can use fresh mushrooms or frozen.
For simplicity I used frozen mushrooms in this recipe. I always sauté mushrooms in extra virgin olive oil together with some freshly crushed garlic. Once cooked, season with salt, pepper and add a handful of finely chopped parsley.
Once cool the mushrooms will be finely chopped and mixed together with the rest of the stuffing ingredients.
To speed things up you can place your onion and bacon into a food processor. Chop finely and then sauté until the onion is transparent and the bacon is cooked and just slightly crispy.
Then all you need to do is mix the ingredients together, add salt and pepper. Stuff the flank steak and close the opening with a skewer.
Now it’s ready to be braised.
So let’s take a closer look at the recipe.
Did you make this Stuffed Flank Steak recipe?
Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives. I’d really love to see what you make.
Stuffed Flank Steak with a mushroom & bacon filling is an all-time family favourite. It’s rich, full of flavour and tender. It’s an impressive dinner meal and can easily be prepared the day before. Heat 3 tablespoons of extra virgin olive oil in a pan with 1 finely chopped garlic clove. Add the sliced mushrooms. Sauté until cooked through. Season with salt and pepper Take off heat and stir the parsley through. Set aside to cool in a bowl large enough to accommodate the cooked onion and bacon. Don’t wash the pan, we’re going to sauté the onion and bacon in it. Place peeled onions cut in quarters and bacon pieces into the bowl of a food processor. Process until finely chopped. Heat 2 tablespoons of extra virgin olive oil in the pan, add the finely chopped onion and bacon. Cook on medium heat until the onion is transparent and slightly coloured and the bacon is just crispy. Set aside to cool and then add it to mushrooms. Mix well and adjust the seasoning if needed. Let’s get the flank steak ready by making a deep slit in the meat so that we end up with a pocket: Lay the piece of flank steak on your work surface. Hold a sharp knife parallel to the work surface and meat. Keeping 1.5cm (1/2”) in from each side, insert the knife and slowly start cutting and working your way into the flank steak. Be careful not to cut all the way through the meat. You basically need to cut a pocket into your flank skirt keeping 1.5cm (1/2”) away from the edges Place the mushroom, onion and bacon mix into the pocket you have just made. Close the pocket opening with a large skewer*. In a small bowl add 4 tablespoons of extra virgin olive oil, 2 cloves finely chopped garlic, 2 heaped teaspoons of Dijon mustard, salt, pepper and the finely chopped fresh herbs Mix well Brush the stuffed flank steak with some mustard herb mix (keep aside the rest for later) Heat 3 tablespoons of extra virgin olive oil in a pan add the stuffed flank steak. On medium to high heat, sear the meat well on both sides. This is essential to form a rich brown crust on the surface of the meat. This browning intensifies the colour and flavour of the finished dish. Turn the heat down, add the wine and 1 cup of broth. Cover and allow to simmer slowly. Add extra broth if the liquid starts to dry up before the meat is cooked through. You'll want it to be saucy for the gravy. Once the meat is cooked through, take it out of the pan. Add the rest of the mustard herb mix to the pan and reduce on medium heat. The liquid should be creamy but not too dry. It needs to have a saucy consistency. Return the meat to the pan, coating it with the gravy. Turn off the heat. Slice and serve with gravy sauce. *NB. If you’re using a non-stick or enamel pan for cooking then use a bamboo skewer to avoid scratching.STUFFED FLANK STEAK
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