Stuffed Flank Steak

At Eckerlin Meats, stuffed flank steak is one of our specialties.  They are easy to prepare and make for a great dinner presentation.

We take choice flank steak and place it through the cuber for extra tenderness.  After that we lay the flank steak flat and pound it thinner.  After layering in freshly sliced provolone cheese and sliced portabella mushrooms, the flank is rolled up.

We tie strings around the flank steak and cut it down into individual portions that weigh about 8 ounces each.

Cooking them is easy.  We suggest whether baking or sauteing that you use red wine.  You can either:

1. Place them in a baking dish with a little red wine (or beef stock if you don't want wine) in the bottom of the pan.  Roast them in a 350 degree, preheated oven for 30-40 minutes.

2. Heat a non-stick or cast iron skillet to medium high.  Place the stuffed flank in and cook about 8 minutes.  Flip the steak and add the wine or stock.  Cook another 8 minutes.

Whichever way you choose to make our stuffed flanks, the cheese will melt, the mushrooms will absorb some of the liquid in the pan and you'll end up with using the drippings in the pan as a nice sauce to serve on top of the stuffed flank steak.