Stuffed Rolled Flank Steak

“This is a throwback dish but it is very versatile. You can add all sorts of ingredients to the stuffing, including cheese, other vegetables, even scrambled egg—a very colorful presentation! I slow cooked the onions for caramelization but you can speed the process up to save time, and if you’re having guests over you can prep this dish ahead of time and keep refrigerated until ready to cook.”

Katie Wetzel Murphy – Winery Ambassador and Family Partner

Serves: 4


4 Tbsp vegetable oil, divided
2 large white onions, sliced
8 oz Swiss chard, chopped
1/4 tsp fresh thyme, chopped
Juice from 1/2 a lemon
1 lb button mushrooms, cleaned and halved
Salt, to taste
Pepper, to taste
1 1/2 – 2 lbs flank steak, butterflied
Kitchen twine

Method of Preparation:

Heat 2 Tbsp oil in a large sauté pan over low heat. Add the onions and cook approximately 45 minutes, stirring occasionally, until nicely caramelized.

Meanwhile, rinse the Swiss chard, remove and discard the large ribs, then chop. Once the onions are caramelized, add chard, thyme, lemon juice and mushrooms; stir until chard is just wilted. Add salt and pepper to taste.

Lay your flank steak out on a cutting board or sheet pan and slice horizontally, being careful not to cut all the way through. Leaving the butterflied flank steak open, spread the filling over the meat. Starting from one of the longer sides, roll the steak, and tie firmly with kitchen twine. Push any errant stuffing that might have escaped back in the roll.

Preheat oven to 400°. In a cast iron skillet, heat the remaining 2 Tbsp oil over high heat, then sear the rolled steak on all sides, approximately 2 minutes per side. Place the skillet in the oven and cook for about 20 minutes or until internal temperature reaches 140°. Move to a cutting board and let rest about 10 minutes before serving.