Mushroom and Blue Cheese Stuffed Flank Steak is a super easy recipe that is guaranteed to impress!
Preheat oven to 375 degrees F.
Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10x13 size. Season with salt and pepper; set aside.
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.
With the long side facing you carefully and tightly roll up flank steak. Secure with toothpicks. (Use plenty of toothpicks :) )
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.
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.
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.