Mushroom & Spinach Stuffed Steak

Celebrate Easter this year with a new tradition by making a stuffed steak, this one is sure to please your whole family. Settle in for the perfect family dinner and add the delicious number to your arsenal.

In this recipe, you can use any steak of medium thickness such as the flank steak I used here. Just make sure it is butterflied so it cooks evenly and quickly. You can either butterfly it yourself or ask your butcher to do it, which is totally what I did!

The stuffing is sensational. A mix of sautéed mushrooms, onions, garlic and rosemary combines with fresh spinach, seasoned bread crumbs and butter. All of these flavours come together like a dream, and really provide balance to the tender steak.

Speaking of tender steak, I loved using the roast mode on the Wolf Gourmet Countertop Oven for this recipe because it browned the outside of the steak while making sure the inside was the right temperature and kept the wonderful, tender texture. I was blown away at the ease of using it, and can’t wait to use it for more holiday recipes. I also cooked the brussels sprouts in the oven using bake mode. To make these, I simply drizzled them with a little olive oil, balsamic vinegar and salt and pepper and baked until they were browned and tender. They were sensational, and the ideal side dish for this steak.

Mushroom and Spinach Stuffed Steak

Ingredients

  • 1 teaspoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped mushrooms
  • 1/2 cup diced onions
  • 1 teaspoon rosemary
  • 2 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  •  kosher salt and black pepper
  • 1 lb butterflied flank steak
  • 1 1/2 cups fresh spinach
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup melted unsalted butter
  •  toothpicks for securing

Instructions

  • Turn Wolf Gourmet Countertop Oven mode to Roast and preheat to 350 degrees.

  • Add olive oil and butter to medium sized pan over medium high heat. Once melted, add mushrooms, onions, rosemary, and salt & pepper to taste, stir and cook until tender. 

  • Next add the minced garlic and cook for an additional minute, making sure not to burn it. Add in Worcestershire sauce, stir together and cook for an additional 1-2 minutes, then set mixture aside while you prepare the steak.

  • Lay butterflied steak on a cutting board and season with salt and pepper on the outside of the steak then turn over. Spoon mushroom mixture in an even layer across the steak.

  • Next arrange spinach and sprinkle breadcrumbs evenly over the surface of the mushroom mixture. Drizzle half of the butter over the breadcrumbs. 

  • Starting at the very bottom of the steak, carefully and tightly roll steak, and secure seam with toothpicks to hold it together.

  • Place the rolled steak in the centre of the Wolf Gourmet baking pan and brush the top of it with the remaining butter. 

  • Bake until the probe inserted into the steak reaches an internal temperature of at least 145 degrees F, around 40 minutes. Your steak will be medium to medium well around this temperature. If you prefer it well done, continue cooking until it reaches internal temperature of 155. 

  • Remove rolled steak from oven and allow it to sit for 10 minutes. Cut the steak into 1 inch thick slices, remove toothpicks, and serve with easy roasted brussels sprouts if desired.

  • Jocelyn Delk Adams-Sub-Zero and Wolf Gourmet *Blog Credit

The Wolf Gourmet Countertop Oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.