Stuffed Flank Steaks

Where do I start there has been a whirlwind of emotions over this last week...Thanksgiving was wonderful we had a total of 15 people which made for a very cheerful time.  The food was excellent and my stuffing (which I will share soon) turned out fabulous, although I realized for the first time I am in need of a large tall stock pot so I am able to mix very large batches of food.  Thanksgiving was also hard because it was the first one without my grandfather so I made sure to make a toast to him and we all shed some tears.  Another sad event happened in my life recently, my family dog Dominic was diagnosed with cancer just a little over a week ago and went downhill so fast that we had to euthanize him last Saturday the 29th.  He was 14 which means he was 98 in dog years and he had a wonderful full life but it is never easy to say goodbye.  Dom Dom (his nickname) was always rambunctious, he would chase deer and coyotes in the tree farm below my parent's house and he was constantly jumping the 5ft + fence of the backyard where he was suppose to stay during the day.  Dom Dom thought he was a person and definitely made sure that he was in fact my parent's 4th child, I sure will miss that wonderful old pup but I must remember now he no longer has pain and we were all there by his side till the end.  This recipe came about after I decided I had a lot of semi random things to use up, so please enjoy!  Also below is a picture of Dom Dom and I,  I sure will miss him.

Serves 2

The Ingredients

4 thin slabs of flank steak

2 oz goat cheese

1/2 cup mozzarella, shredded

1 cup fresh spinach

6 cremini mushrooms, finely chopped

1 small yellow onion, finely chopped

1 teaspoon oregano

4 tablespoons pesto

1 tablespoon tamari

2 cloves garlic, minced

Olive Oil

Salt and Pepper

Toothpicks


The Process

1.  Heat olive oil in frying pan over medium-high heat add onions, cook for about 5 minutes then add mushrooms, garlic, tamari, oregano, and salt and pepper to taste.  Cook for about another 5 minutes or until both mushrooms and onions are soft.

2.  Preheat oven to broil and grease a baking sheet with edges.  Layout flank steak pieces and tenderize with a mallet.  Then spread 1 tablespoon of pesto over each slab, sprinkle each slab with goat cheese, and divide the mushroom/onion mixture between the 4 pieces of meat.  Then layer on spinach and sprinkle each piece with a thin layer of mozzarella.

3.  Roll each meat piece up like a pinwheel and secure the seams with toothpicks so they doesn't unravel while cooking.  Next place meat pinwheels in the oven and broil for about 10 minutes each side or until steak is cooked to your liking (8 minutes a side would give you rare steak).  When meat is cooked take out toothpicks and serve.  I paired mine with a nice simple salad.  Enjoy!