Mushroom-Stuffed Flank Steak, Peppered

2 Lb. flank steak
1 Lb. sliced mushrooms
3 garlic cloves, thinly sliced
2 tbs. cracked black pepper
2 tsp. chopped fresh rosemary
2 tsp. chopped Italian parsley
1/2 cup dry red wine
1/4 cup soy sauce
3 tbs. butter
5 shallots, chopped
1 cup beef broth

Place steak, fat side down on 13x9 inch baking pan. Scatter garlic slices over meat and sprinkle with 1 tbs. of pepper and all of the rosemary and parsley. Rub seasonings into meat. Mix wine and soy sauce and pour over steak. Cover and marinate at least 1 hour at room temperature or overnight in refrigerator.

Preheat oven to 350° F. In large skillet, melt butter over medium-high heat. Add mushrooms and shallots and cook, stirring frequently, 8-10 minutes or until liquid has evaporated and mushrooms are brown.

Lift meat from marinade and lay flat. Spread mushrooms over meat to within 1 inch of edges. Roll meat up and tie in 3 places with kitchen string. Rub surface with remaining pepper. Return to pan with marinade, cover with foil, and bake 2 hours or until meat is tender when tested with fork. Transfer from liquid in pan. Pour liquid into saucepan and stir in beef broth. Bring to boil and cook until reduced to 1 cup.

To serve, remove string from meat and slice. Serve with hot sauce.

Serves 6

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.