Beef Flank Steak with Mushroom Stuffing

This is the kind of dish that looks like it came out of a European bistro but comes together in a home kitchen with straightforward technique.

Flank steak gets spread with Dijon mustard, then layered with a stuffing of sauteed mushrooms, onions, parsley, chives, tomato paste, and breadcrumbs seasoned with paprika. Roll it up tight like a jelly roll, tie it with kitchen string, and it’s ready for the pot.

Bacon renders in a Dutch oven first, then the rolled steak browns on all sides in that smoky fat. Onions and beef broth go in, the lid comes on, and everything simmers gently until the meat is fork-tender.

The pan juices get finished with a touch more mustard and ketchup for a tangy, savory gravy that ties every element together.

Chef Tips

• Ask your butcher to butterfly the flank steak if it’s too thick. You want an even, flat surface for rolling.
• Tie the roll with kitchen string at 1-inch intervals so it holds its shape during braising. Remove the string before slicing.
• Let the braised roll rest for 10 minutes before cutting. Clean, round slices show off that beautiful stuffing spiral.
• This reheats beautifully the next day. The flavors deepen overnight, making leftovers even better than the first round.