Stuffed Flank Steak with Wine Sauce

Stuffed Flank Steak with Wine Sauce



For the Flank Steak:

  • 1 (2 pound) flank steak
  • salt & pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 onion, finely diced
  • 8 ounces mushrooms, chopped
  • 1 clove garlic, minced
  • 2 cups chopped kale (1 1/2 inches or so)
  • 1/4 cup dried cherries, roughly chopped
  • 2 to 3 ounces goat cheese (or about 1/2 cup Feta or Bleu cheese, crumbled)

For the Sauce:

  • 1 cup beef broth
  • 1 cup red wine
  • 1 tablespoon butter
  • Salt and pepper to taste


For the Flank Steak:

Preheat oven to 375 degrees F.

Cut and pound steak as directed in above text. Place string on work surface, lay the prepared steak on top.

In a large oven proof skillet heat one tablespoon of butter and one tablespoon of olive oil over medium-high heat. Add onions and mushrooms and heat through. Add 1/4 cup water and add lid, allowing to cook for 3 to four minutes. Remove lid and stir. Continue to cook until mushrooms and onions are softened and picking up a little color stirring as needed.

Add garlic and cook for a minute longer, until fragrant. Add the kale and mix together. If cooking the steak right away, add mixture to the steak, leaving edges as directed above. Sprinkle with dried cherries and cheese. If preparing to cook later, cool the mixture before placing it on the steak. Working with the side closest to you and rolling towards the far edge, tightly roll up flank steak. Secure with the twine as directed.

Give the skillet a wipe and heat the remaining tablespoon each of butter and oil over medium-high heat. Sear the meat on all sides, about two to three minutes, then place in oven and cook until desired temperature, about 20 to 25 minutes. Flank can be tough if overcooked; I’d recommend not going past medium. Watch that the drippings don’t burn as it cooks in the oven. If it looks dry or smokes, add a little water.

  • rare: 125 degrees (dark purple-red, just warm, tender)
  • medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)
  • medium: 145 degrees (rich pink, yielding, slightly tender, juicy)
  • medium well: 155 degrees (tan with slight pink, firm, some juice)
  • well: 160 (tan to brown, no pink, chewy, little if any juice)

Let rest as you make the sauce, and once the sauce is finished, slice into spirals and serve with the sauce:

In the skillet, pour off any excess drippings or add butter to make three tablespoons. Over medium heat, add the wine and broth. Bring to a simmer, stirring now and then or until reduced to half, about 10 to 12 minutes. Remove from heat and add butter, slowly stirring in. Season to taste with salt and pepper.

Keywords: Alcohol, Beef, beef broth, Cheese, flank steak, Goat Cheese, Kale, Steak, Vinegar, Wine

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