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This Mushroom and Blue Cheese Stuffed Flank Steak is the perfect meal for a small scaled party. It's full of flavor, easy to prepare, and guaranteed to impress!

Mushroom and Blue Cheese Stuffed Flank Steak

Course: Beef, Main
Cuisine: American
Keyword: beef recipe, Christmas dinner, flank steak recipe, stuffed flank steak
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Calories: 217kcal
Author: Malinda Linnebur
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!
Print Recipe

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

  • 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.

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

Calories: 217kcal | Carbohydrates: 8g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 511mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7691IU | Vitamin C: 23mg | Calcium: 189mg | Iron: 3mg