Stuffed Steak | Grandbaby Cakes | Wolf Gourmet

With the holiday season officially in full swing, my family is spending quite a bit of time deciding on big holiday menu recipes! From the turkeys and prime ribs to the richest side dishes, each recipe must be utterly delicious and insanely memorable to make it on our table. That’s where this Mushroom and Spinach Stuffed Steak comes in. A beef dish, such as this, is truly a showstopper during the holiday season.

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 flavors come together like a dream, and really provide balance to the tender steak.

Wolf Gourmet countertop oven

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 (definitely use the magical probe here!) 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 the 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.

Stuffed steak | Wolf Gourmet

This steak will become a holiday classic for you and your family. The flavors come together magically, and this is truly the dish you put on your holiday table when you are craving compliments galore. Trust me, you will be overwhelmed by the praise.

 

Jocelyn Delk Adams

Jocelyn Delk Adams is the founder, author, national television expert and brand ambassador behind the award-winning and best-selling cookbook Grandbaby Cakes and the food website Grandbaby-Cakes.com, which gives her family’s, particularly her grandmother’s, cherished generational recipes her modern spin while preserving the most important ingredient- tradition. Jocelyn is a cast member on the Cooking Channel Show “Unique Sweets” season 7 and has been featured regularly on the TODAY Show and The Rachael Ray Show and has also been seen on Food Network’s The Kitchen, The Cooking Channel, ABC World News Now, Hallmark Channel, Better Homes and Gardens, O (The Oprah) Magazine, The Thanksgiving Day Parade on CBS, Essence Magazine, Southern Living Magazine, and The New York Times Online.

Stuffed Steak | Grandbaby Cakes | Wolf Gourmet
Mushroom and Spinach Stuffed Steak
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Stuffed Steak | Grandbaby Cakes | Wolf Gourmet
Mushroom and Spinach Stuffed Steak
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 20
Rating: 3.65
You:
Rate this recipe!
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 both melt together, add mushrooms, onions, rosemary, and salt and 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 center 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.

Wolf Gourmet Countertop Oven #PredictDelicious

 

 

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

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