Pesto Mushroom Stuffed Flank Steak

A wonderful change for stuffed flank steak. After marinating the steak for an hour, it took another hour prep to table.

Steak Marinade Ingredients

• 1/2 cup olive oil

• 1/2 cup balsamic

• 2 T brown sugar

• 1 T B&G

Stuffing Ingredients

• 1/2 cup Pesto

• 1 Onion - Large Chop

• 2 cups sliced mushrooms

• 1 cup Ricotta

• 1 T B&G

Other Ingredients

• Flank Steak

Score the flank steak about 40% into the top to allow marinade to get further into the meat.

Mix the Marinade ingredients in a Baggie or container, add steak. Let it sit at least an hour in the refrigerator.

Sautee onions in a large skillet until they start to caramelize. Mix in the mushrooms to slightly soften. Remove from heat, place in bowl to the side.

Mix 1 T of B&G into the ricotta

Place the flank steak, scored side down in the skillet on medium heat. Pre-cook it for about 4 minutes.

Lay out Kitchen string for wrapping about 2 inches apart on a cutting board. Placed the flank steak scored side up on top of the kitchen string. Spread Pesto, the ricotta, followed by the sautéed veggies evenly across the steak Used the kitchen string to encase the ingredients.

Cooked the Flank steak on the grill or in the oven at ~400 degrees, maybe 12-15 minutes. Slice between the kitchen strings so it will hold together. Serve

Cooked side up!

Add onions and mushrooms, then tie it up!