Spinach And Mushroom Steakrolls
From texaschef 16 years agoIngredients
- 2 lb. flank steak shopping list
- 1/2 cup diced mushrooms (measure 1/2 cup after dicing) shopping list
- 3/4 red or yellow onion diced shopping list
- 2 cups fresh spinach shopping list
- 1/2 stick of unsalted butter shopping list
- 2 cloves garlic shopping list
- garlic salt shopping list
- steak seasoning shopping list
- salt shopping list
- ground pepper shopping list
- olive oil shopping list
How to make it
- Lightly brush flank steak with olive oil
- Season flank steak in tupperware with steak seasoning, salt, pepper, and garlic salt (medium seasoning).
- Cover with plastic wrap and store in refrigerator for at least 30 minutes.
- While steak marinates, dice the onion, mushrooms, and garlic cloves.
- Heat medium sauce pan to medium heat and melt butter.
- Sautee onions for 10 minutes alone, then add garlic, and mushrooms.
- Sautee for about 10 more minutes, then remove from heat and let cool.
- While the mix cools, portion the flank steaks. The size cut you want is about 3in. by 5in. Cut as evenly as possible.
- Place inside ziplock bag (do not seal), and pound out until the steak is just about the equal dementions on the bag itself.
- After mix is cooled, lay steak flat, and add the fresh spinach, then on top add about 1 1/2 tbsp. on the onion/mushroom mix.
- Roll the steak up like a tortilla, and pinch open ends down.
- Tie the steak closed with a cooking twine, and you are ready for the grill.
- Grill should be at medium heat.
- Place steak rolls on grill, and let sit on grill for 5-6 minutes.
- Flip and let sit for another 5-6 mintes.
- Remove from heat and let sit 5 minutes before eating.
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