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Morel Mushroom Stuffed Flank Steak

May 16, 2008 | Posted by admin

In my last blog I mentioned I had a few morel mushroom recipes. Below is
another that I enjoy. I made this one evening and combined it with a
fabulous orzo salad. The salad is super served either hot or cold.
Enjoy!!!

This recipe for flank steak I adapted from a recipe in the cookbook
“Hollyhocks & Radishes” by Bonnie Stewart Mickelson. I found this cookbook
in of all places San Angelo, Texas. I say “of all places” because the
cookbook contains recipes from the Upper Peninsula of Michigan. It is more
than a cookbook, it is an almanac and contains letters from a woman, Mrs.
Chard, who operated a produce stand in the UP. It is a wonderful read as
well as a great cookbook.

Morel Mushroom Stuffed Flank Steak

1 1/2 lb flank steak
1 med onion chopped
2 cloves garlic, minced
2 tbsp butter
2-3 cups morel mushrooms, cleaned and sliced
1/4 cup fresh Italian parsley
2-3 leaves fresh basil (1/2 tsp dried)
2 thin slices of bread, cubed

Butter-Wine Marinade and Sauce

2 cups chopped green onions
2 cup dry red wine
2-3 tbsp butter
4 tbsp chopped Italian parsley

In a large, non-stick skillet saute the green onions, transfer to a large
mixing bowl and add red wine and remaining ingredients. Use half of the
wine sauce and marinade the flank steak for one-hour. Set-aside remaining
sauce.

Preheat oven broiler to 375 degrees
Place marinated flank steak on a cutting board and make a pocket with a
sharp knife. Start in the center and work parallel to the board about
mid-thickness. Work the knife through without cutting through the opposite
sides or ends.

In a large non-stick skillet, on med heat, melt the butter, saute the onion
and garlic until soft. Add mushrooms and cook until they have just begun to
soften. Stir in seasoning and bread, stirring for 1 minute. Fill the flank
steak pocket with the stuffing. Secure with toothpicks.

Fill the bottom of a broiler pan with 1/2 inches of water. Put top of
broiler pan over the bottom and place the steak on the broiler pan. Broil the
flank steak for approx 7-8 minutes. Turn and broil an additional 7-8
minutes for medium to medium rare. Do not overcook. Salt and pepper to
taste.

Remove and place on carving board. Carefully remove the toothpicks. Cover
loosely with foil and let sit for 5 minutes. Carve diagonally across the
grain.

Return the remaining wine sauce to a saucepan and bring to a boil Serve
warm over steak.

Typically you’d pair this with a hearty red wine, but it could go equally
well with a refreshing glass of red raspberry juice or 100% blueberry juice.

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