Stuffed flank steak

Name: Stuffed flank steak
Total time: 900 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 butterfly cut flank steak; 1 oz finely chopped spinach; 1 oz finely chopped parsley; 3-4 slices provolone cheese; some baby portobello mushroom; 1 tsp onion powder; 1 tsp freshly chopped ginger; 1 tsp Coriander powder; 2 tbsp olive oil; 4-6 oz beef stock; to taste salt and pepper; 1 tsp paprika

John M Jackson-Tree @cook_4702264

Stuffed flank steak

John M Jackson-Tree @cook_4702264

Saved

Ingredients

15 mins

5 servings

1butterfly cut flank steak
1 ozfinely chopped spinach
1 ozfinely chopped parsley
3-4 slicesprovolone cheese
some baby portobello mushroom
1 tsponion powder
1 tspfreshly chopped ginger
1 tspCoriander powder
2 tbspolive oil
4-6 ozbeef stock
to tastesalt and pepper
1 tsppaprika

Saved

Steps

15 mins

1

Blend the spinach and parsley with 1 tbsp of olive oil and dry spices together and then spread the mixture over the meat. Add mushroom and then the cheese leave about 1 inch at the top, roll up the meat and bid off.
2

Salt and pepper outside to taste. In a oven proof pan place the rest of the oil in it. Brown the meat on all sides, add the beef stock and place in a preheated oven. Cook for 10 to 15 minutes flip once in the middle of cooking.
3

Cut and serve, can use the juice that you cook with and make a gravy. Enjoy