Flank Steak Pinwheel with wild mushrooms
Try this flank steak recipe the next time you entertain.
- 1 1 1/2 pound to 2 pound Flank Steak pounded
- 2 cloves garlic finely chopped
- 2 tbsp extra virgin olive oil
- 2 cups wild mushrooms finely chopped
- 1/4 cup grated parmesan cheese
- 10 basil leaves
- 20 organic spinach leaves
- salt and pepper to taste
- 6 pieces of cotton string
This recipe is special enough for company as it looks beautiful ! The look and flavor makes a statement and is fairly simple to put together. Flank steak is easy on the pocketbook as well so plan on trying this recipe out the next party you throw. What makes this recipe so good? I like the texture of flank steak. If cooked and cut correctly it is tender, has a nice chew, and the flavor factor is rich and delicious. What doesn’t go better with steak than mushrooms and basil? In the summer my garden is full of basil and living in the pacific northwest I have easy access to some of the most wonderful mushroom varieties. In this recipe I used different types of wild mushrooms, but really any type of mushroom will work. To make the flank steak tender you need to pound the steak on both sides with a meat mallet and stretch the steak out a bit so that your surface area is as large as you can make it. Using plastic wrap over the steak is the best way to pound the meat. Plastic wrap allows you to easily move it around the meat and the meat does not stick to the wrap. Pound the steak for 5 minutes per side, it’s also a nice way to get out your frustrations of the day as well! Now let’s tackle the filling of the meat. In a hot skillet add two tablespoons of extra virgin olive oil. Add your finely chopped mushrooms. Cook on a medium high heat until you get some brown color on the mushrooms. This should take just a couple of minutes in a hot pan. Add the two cloves of minced garlic once your mushrooms are brown. Salt and pepper to taste and cook for just about 1 minute longer. Pull the pan off the heat and let the mushroom mixture cool down a bit . At this point you can start pounding your flank steak with a meat mallet. Place your meat on a cutting board and pound the steak on both sides with a meat mallet. As you are pounding it out, stretch the steak out a bit so that your surface area is as large as you can make it. Using plastic wrap over the steak is the best way to pound the meat. Plastic wrap allows you to easily move it around the meat and the meat does not stick to the wrap. Pound the steak for 5 minutes per side. Pounding is a nice way to get out your frustrations of the day as well! Lightly salt and pepper the meat once you are done. Next, spread the cooled mushrooms evenly on the entire steak, keeping away from the edges. Next layer your parmesan cheese, basil leaves, and spinach nicely on the meat. Layer the ingredients like if you were making a lasagna. Next, you will begin to roll the meat up. Start at the narrow end and roll the meat tightly as you go to make your log. When the meat is rolled you will need to secure the roll with string. Cut 6 pieces of cotton string and starting with the narrow end, evenly secure the strings around the log. Heat your grill to 400 degrees and place your flank steak directly on the grill. It takes about 20 minutes to cook the meat to medium rare. Keep turning the meat so that the meat is grilled on all sides. Use a meat thermometer to check your temperature. Pull off the flank steak at 130 degrees if you want your meat pink in the middle. Cook longer for more well done steak. When it’s done to your liking, pull it off the grill and rest the flank steak for 15 minutes under a piece of foil. Resting the meat lets all the juices go back into the meat and keeps it nice and juicy. Next cut all the strings off the roll and slice. Place the slices on a pretty platter and serve.
Grill each side of the roll.