I don’t think I need to say much to convince you to make this roast flank steak roll with porcini and herbed butter and that it is the most delicious meat dish in the entire universe! This has been in my recipe queque for a long time and the majority of the reason is because I have felt pretty intimidated by having to butterfly the meat. I was mainly afraid of not cutting it to the same thickness and also afraid of cutting a hole in it. There were a few holes but nothing that kept the stuffing from falling out nor altering the flavor. The rest was super easy, just a bit time consuming…but it was all worth it in the end as I took each and every bite. The butter really puts a nice finish to this meat dish..so much so I could eat the butter alone. Hahahah!

Roast Flank Steak Roll with Porcini and Herbed Butter

Ingredients

Stuffing

8 ounces porcini mushrooms, cleaned, stems trimmed and broken into rough pieces
1/2 tablespoon unsalted butter
1 1/2 teaspoons olive oil
1 medium onion , halved and sliced 1/4 inch thick
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1/2 cup sweet Marsala wine
1 beef flank steak , 2 to 3 pounds, trimmed of fat and silver skin
Kosher salt and ground black pepper
1/2 cup lightly packed baby spinach
3 tablespoons olive oil

Herb Butter

4 tablespoons unsalted butter , softened
1 tablespoon chopped fresh parsley leaves
3/4 teaspoon chopped fresh thyme leaves
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon whole grain mustard
1/8 teaspoon table salt
1/8 teaspoon ground black pepper

Prepare

FOR THE STUFFING

1. Process mushrooms in food processor until coarsely chopped, about six 1-second pulses.
2. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides.
3. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes.
4. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes.
5. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes.
6. Stir in garlic and cook until fragrant, 30 seconds.
7. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes.
8. Transfer onion-mushroom mixture to plate and cool to room temperature.

FOR THE ROAST

1. Butterfly roast making sure to leave both sides with even thickness.
2. Season cut side of roast liberally with kosher salt and pepper.
3. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing.
4. Roll flank lengthwise and tie.
5. In a small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper.
6. Rub roast with oil mixture and let stand at room temperature for 1 hour.
7. Adjust oven rack to middle position and heat oven to 450 degrees.
8. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
9. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total.
10. Transfer beef to wire rack set in rimmed baking sheet and place in oven.
11. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.

FOR THE BUTTER

1. While meat roasts, combine butter ingredients in small bowl.
2. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast.
3. Loosely tent roast with foil; let rest for 15 minutes.
4. Cut roast between pieces of twine into thick slices.
5. Remove twine and serve with remaining butter passed separately.

Roast Flank Steal Roll with Porcini and Herbed Butter

2015-09-08 19:05:31

Serves 4

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Prep Time

15 min

Cook Time

1 hr 5 min

Total Time

1 hr 20 min

Prep Time

15 min

Cook Time

1 hr 5 min

Total Time

1 hr 20 min

Ingredients

1. Stuffing
2. 8 ounces porcini mushrooms, cleaned, stems trimmed and broken into rough pieces
3. 1/2 tablespoon unsalted butter
4. 1 1/2 teaspoons olive oil
5. 1 medium onion , halved and sliced 1/4 inch thick
6. 1/4 teaspoon table salt
7. 1/8 teaspoon ground black pepper
8. 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
9. 1/2 cup sweet Marsala wine
10. 1 beef flank steak , 2 to 3 pounds, trimmed of fat and silver skin
11. Kosher salt and ground black pepper
12. 1/2 cup lightly packed baby spinach
13. 3 tablespoons olive oil
14. Herb Butter
15. 4 tablespoons unsalted butter , softened
16. 1 tablespoon chopped fresh parsley leaves
17. 3/4 teaspoon chopped fresh thyme leaves
18. 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
19. 1 tablespoon whole grain mustard
20. 1/8 teaspoon table salt
21. 1/8 teaspoon ground black pepper

Instructions

1. FOR THE STUFFING
2. 1. Process mushrooms in food processor until coarsely chopped, about six 1-second pulses.
3. 2. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides.
4. 3. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes.
5. 4. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes.
6. 5. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes.
7. 6. Stir in garlic and cook until fragrant, 30 seconds.
8. 7. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes.
9. 8. Transfer onion-mushroom mixture to plate and cool to room temperature.
10. FOR THE ROAST
11. 1. Butterfly roast making sure to leave both sides with even thickness.
12. 2. Season cut side of roast liberally with kosher salt and pepper.
13. 3. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing.
14. 4. Roll flank lengthwise and tie.
15. 5. In a small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper.
16. 6. Rub roast with oil mixture and let stand at room temperature for 1 hour.
17. 7. Adjust oven rack to middle position and heat oven to 450 degrees.
18. 8. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
19. 9. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total.
20. 10. Transfer beef to wire rack set in rimmed baking sheet and place in oven.
21. 11. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.
22. FOR THE BUTTER
23. 1. While meat roasts, combine butter ingredients in small bowl.
24. 2. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast.
25. 3. Loosely tent roast with foil; let rest for 15 minutes.
26. 4. Cut roast between pieces of twine into thick slices.
27. 5. Remove twine and serve with remaining butter passed separately.

Notes

1. You'll need cooking twine to wrap the steak roll.

By Teresa Gonzalez

Florida Girl Cooks https://floridagirlcooks.com/