Mushroom and Blue Cheese Stuffed Flank Steak

This oven baked Mushroom and Blue Cheese Stuffed Flank Steak is the perfect meal for serving to guests. It’s full of savory flavors and baked until juicy and tender. This recipe is easy to prepare and guaranteed to impress!

You guys…..this mushroom and blue cheese stuffed flank steak is an easy recipe – I promise! But it looks and tastes so impressive. It’s full of savory flavors from mushrooms, spinach, blue cheese, and a simple red wine sauce. This is absolutely the perfect meal for a smaller party or for Christmas dinner!

For those of you who don’t like blue cheese, let me take a minute to assure you that you can easily swap it out with goat cheese. It will still taste just as delicious! But also know that the blue cheese in this recipe isn’t overpowering (like it often can be), so you may just fall in love with it!

Why you will love this stuffed flank steak:

• This recipe really is easy to make! If you can pound out a flank steak, roll it up with some delicious ingredients and sear this in a pan, you can make this.
• It’s elegant and impressive every time, which makes it great for parties, dinner guests, or Christmas dinner.
• The best part – this flank steak is crazy delicious! It’s perfectly tender and juicy with a flavorful filling and amazing red wine sauce. SO good!

Ingredients for this recipe:

Flank steak: Try to choose a flank steak that is relatively even in thickness, although the ends will be a little thinner than the center.

Butter and olive oil: Using both adds flavor while searing and baking the flank steak.

Mushrooms: I like to use baby portabella, but you can also use portabellos or criminis.

Garlic: You can buy it pre-minced or mince it fresh.

Spinach: Use fresh spinach that isn’t wilted.

Blue cheese: I used a less expensive brand so that it wouldn’t be as strong. If you use a more expensive brand, cut back on how much you use. If you don’t like blue cheese, you can substitute goat cheese instead.

Beef broth or stock: You will need some for the flank steak and some for the sauce at the end.

Red wine: Choose any red wine you like to drink, since the sauce will take on that flavor.

Salt and pepper: Just a bit at the end to bring out all the flavors.

How to make mushroom and blue cheese stuffed flank steak:

Preheat oven to 375 degrees F.

Prep the flank steak: Start by place the flank steak on a large cutting board. Using a meat tenderizer, pound it out to roughly a 10×13 size. Season with salt and pepper and set aside. 

Make the filling: In a large skillet heat the butter and olive oil over medium to medium-low heat. Add the mushrooms and cook 5-7 minutes or until browned. Then add the garlic and cook for 2 minutes. Last, stir in the spinach and remove from heat.

Stuff and roll the flank steak: Spread the filling over the seasoned beef, then sprinkle it with cheese. With the long side facing you, carefully and tightly roll up the flank steak. Secure with toothpicks. (Use plenty of toothpicks 🙂 )

Sear the meat: Heat the remaining butter and oil in a skillet over high-heat. When the oil starts to ripple, carefully place the meat in and sear until lightly browned on all sides (about 2-3 minutes on each side). Remove from heat and add the beef broth. 

Bake in the oven: Bake for 25 minutes or until a meat thermometer reads 145 degrees F (medium rare) or to your desired degree of doneness. Remove from the pan and let rest for 15 minutes before slicing.  

Make the red wine sauce: While the meat is resting, add the drippings, broth, and red wine into a medium saucepan. Boil for 10 minutes or until it is reduced by half. Then remove from the heat and whisk in the butter. Season with salt and pepper as needed.

Slice and serve: Slice the meat, then drizzle with red wine sauce. Serve and enjoy!

Tips for making this recipe:

• I don’t recommend cooking this until well done because the meat is too tough. Use a meat thermometer to know when the meat is done.
• Feel free to sub out the blue cheese with goat cheese if you prefer.
• Use plenty of toothpicks to hold the flank steak closed before searing.
• This recipe is a very rich and filling – a little g
• oes a long way, in my opinion. So, I think you could feed 6 adults with sides just fine.

FAQs:

Other great recipes:

• Apple Cranberry Stuffed Turkey Breast
• Bacon Wrapped Pork Loin
• Butterflied Roasted Herb Turkey
• Spinach Apple and Pomegranate Salad
• Slow Cooker Mashed Potatoes
• Easy Potatoes au Gratin (Dauphinoise)

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5 from 2 votes

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Mushroom and Blue Cheese Stuffed Flank Steak

Prep Time

30 mins

Cook Time

25 mins

Total Time

1 hr 40 mins

 

This oven baked Mushroom and Blue Cheese Stuffed Flank Steak is the perfect meal for guests! It's easy to prepare and guaranteed to impress!

Course: Beef, Main

Cuisine: American

Keyword: beef recipe, Christmas dinner, flank steak recipe, stuffed flank steak

Servings: 6

Calories: 217 kcal

Author: Malinda Linnebur

Ingredients

• 1 (2 pound) flank steak
• 2 tablespoons butter divided
• 2 tablespoons olive oil divided
• 8 ounces (226g) mushrooms chopped (I like baby portabella)
• 5 clove garlic minced
• 2 cups (60g) spinach roughly chopped
• ½ cup (60g) blue cheese crumbles
• 1 cup (240ml) beef broth or stock
• toothpicks

Red Wine Sauce

• 3 tablespoons drippings from pan
• ¾ cup beef broth
• ¾ cup red wine (choose a wine you like to drink)
• ½ tablespoon butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F.

2. Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10×13 size. Season with salt and pepper; set aside. 

3. In a large skillet heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium to medium low heat. Add mushrooms and cook 5-7 minutes or until browned. Add garlic and cook and stir for 2 minutes. Stir in spinach and remove from heat. Spread over seasoned beef. Sprinkle with cheese.

4. With the long side facing you carefully and tightly roll up flank steak.  Secure with toothpicks. (Use plenty of toothpicks)

5. In a large oven proof skillet heat the remaining butter and oil over high heat. When the oil starts to ripple carefully place the meat in and sear until lightly browned on all sides. About 2-3 minutes on each side. Remove from heat and add the beef broth.  Bake for 25 minutes or until a meat thermometer reads 145 degrees F (medium rare) or to your desired degree of doneness. Remove from pan and let rest 15 minutes before slicing.  

6. Meanwhile, make the red wine sauce. In a medium saucepan add in drippings, broth and red wine. Bring to a boil and boil for 10 minutes or until reduced by half. Remove from heat and whisk in the butter.  Season with salt and pepper.  Serve over sliced meat.

Recipe Notes

1. I don’t recommend cooking this until well done because the meat is too tough. Use a meat thermometer to know when the meat is done.
2. I used an inexpensive brand of blue cheese so it wasn’t very strong. If you are using a more expensive brand you may want to cut back on the amount of cheese you use.
3. Feel free to sub out the blue cheese with goat cheese if you prefer.
4. Use plenty of toothpicks to hold the flank steak closed before searing.

CHRISTMAS MENU OPTION:

Mushroom and Blue Cheese Stuffed Flank Steak, Spinach, Apple, and Pomegranate Salad, Skillet Garlic Green Beans, Slow Cooker Mashed Potatoes, or Slow Cooker Baked Potatoes.  Dessert options: Fruit Tray, Bread pudding or Easy Pumpkin Cake with Cream Cheese Frosting. 

Nutrition Facts

Mushroom and Blue Cheese Stuffed Flank Steak

Amount Per Serving

Calories 217 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 27mg9%

Sodium 511mg22%

Potassium 792mg23%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 2g2%

Protein 9g18%

Vitamin A 7691IU154%

Vitamin C 23mg28%

Calcium 189mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.