Mushroom Stuffed Flank Steak

“For this recipe, I used three kinds of mushrooms, but you can use whatever you like. This is delicious served with roasted potatoes, and the 2010 Wine Club Reserve from Alexander Valley Vineyards.”

– Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe

1 large flank steak
3 medium white onions, peeled, quartered and thinly sliced
1 pound mixed mushrooms, sliced
1 tablespoon AVV Olive Oil
4 ounces butter
1/3 cup crème fraiche or sour cream
1 tablespoon chopped rosemary
2 tablespoons chopped parsley
Salt and pepper

Heat oil and butter in a large skillet. Add onions, and cook on low heat until they caramelize, about 45 minutes, stirring once in awhile. After they have browned nicely, add mushrooms and cook until slightly brown, about 10 minutes. Stir in rosemary and crème fraiche and remove from heat. Add salt and pepper to taste. Cool slightly.

While the onions are cooking, lay out the flank steak between two sheets of wax paper or plastic wrap, and pound with a mallet until it is evenly around ½ inch thick.

Spread the onion/mushroom mixture on the flank steak, sprinkle with parsley, and roll up length-wise. Secure the roast with string and place in a roasting pan. Bake in a 350 degree pre-heated oven for around 45 minutes. Allow to sit a few minutes before slicing and serving.

Serves 6