What’s better than a tender steak garnished with perfectly sautéed onions and mushrooms, and topped with creamy, melted cheese? Tender steak stuffed with perfectly sautéed onions and mushrooms, melted cheese, and prosciutto (prosciutto makes everything better). The only way this could be better is if we wrapped it in bacon. Hmm… maybe next time…
Mushroom-Stuffed Flank Steak
Serves 4
INGREDIENTS:
1 flank steak (1 ½ to 2 pounds)
1 teaspoon flaked sea salt
½ teaspoon black pepper
3 tablespoons butter, divided
1 small yellow onion
4 white mushrooms, cleaned and trimmed
5 or 6 slices of provolone cheese
6-8 slices of prosciutto
2 cloves garlic
Special equipment:
Meat tenderizer (or a Marinade Turbocharger – either one will help tenderize the meat and speed cooking)
Butchers twine
INSTRUCTIONS:
Step 1: Assemble your ingredients and preheat your grill to medium-high. Place a cast-iron pan on the grill while it preheats.
Step 2: Take out your meat (get your mind out of the gutter… geez.) and place it on a cutting board. Use a very sharp knife to cut into it horizontally to butterfly it.
Step 3: Beat the meat with a tenderizer or a fancy-pants Marinade Turbocharger (our weapon of choice).
Step 4: Season the meat with the salt and pepper; set aside. This is clearly the most complicated step.
Step 5: Heat 2 tablespoons of the butter in a medium-sized sauce pan over medium-high heat. While the butter is melting, dice your onion.
Step 6: Cook the onions until they start to become translucent, about 5 minutes.
Step 7: While the onions are cooking, chop up your mushrooms. They are literally fungus that grows out of manure, so you don’t have to make them pretty. Just chop ‘em. Add the mushrooms to the pan with the onions, and continue to cook until the mixture is all soft and a little bit creamy. Damn, for a sautéed pan of fungus, it smells pretty good.
Step 8: Chop up your parsley and set it aside. Okay, maybe this is the hardest step of all.
Step 9: Lay the prosciutto slices out over top of the butterflied steak.
Step 10: Cut 5 or 6 long pieces of butchers twine and place them lengthwise on a cutting board. Transfer the meat to the cutting board and place it over the twine. Break up the cheese and spread it over the prosciutto.
Step 11: Stir the parsley into the cooked onions and mushrooms, and then pour the mixture over the meat and cheese; spread it out evenly.
Step 12: Grate the garlic over top of everything, and spread it around. Admire your work. Come on. Look how pretty it is!
Step 13: Roll the meat up, carefully tucking in any of the stuffing that falls out as you roll, until you have a nice log. Tie it tightly with the twine that is underneath, starting from the centre, then tying the ends, and then tie up any remaining twine.
Step 14: Melt the remaining tablespoon of butter in the cast-iron pan on the grill. Place the wrapped up meat log (that’s the technical term) on the pan and reduce the heat to medium. Let it cook for a few minutes, and then turn. Repeat until you’ve browned the meat on all sides, and then close the lid of the grill.
Step 15: Continue to cook for about 40 minutes, turning occasionally, until a meat thermometer placed in the centre reads 145 degrees Fahrenheit. Transfer it to a serving plate. Cover the meat with aluminum foil and let it rest for 5 minutes.
Step 22: Remove the foil, slice between the twine, and you’re good to go! Actually, cut off the twine before you serve it. It has no nutritional value, and kind of adds a weird texture to the meat.
