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

Shiitake Mushrooms
SHIITAKE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Niacin, an essential nutrient

With a rich and woodsy flavor, shiitakes work as well with seafood as with beef, lamb or pork. Great in Asian and many other ethnic cuisines. Remove and discard stems before use.