STUFFED BARBECUE FLANK STEAK ROLL UPS

Name: STUFFED BARBECUE FLANK STEAK ROLL UPS
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 people
Ingredients: 2 - 3 lb flank steak; 1 Budweiser Sizzling Steakhouse Marinade; 1 Tbs vegetable oil; 1 vidalia onion; 4 cloves garlic; 1 8 oz package baby bella mushrooms; ½ Cup Budweiser Barbecue Sauce; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 4 oz baby spinach; 8 lices Provolone; 1 Tbs bacon grease

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5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
6 people
Calories
280 kcal
Course
Main Course
Cuisine
American

STUFFED BARBECUE FLANK STEAK ROLL UPS

Alina Barrett

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This is a recipe using Budweiser Premium Barbecue Sauce for a delish change up in flank steak rolls

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Ingredients

Servings

2 - 3 lb flank steak
1 Budweiser Sizzling Steakhouse Marinade
1 Tbs vegetable oil
1 vidalia onion chopped
4 cloves garlic minced
1 8 oz package baby bella mushrooms chopped
½ Cup Budweiser Barbecue Sauce Sweet and Spicy
¾ teaspoon kosher salt
½ teaspoon ground black pepper
4 oz baby spinach
8 lices Provolone
1 Tbs bacon grease

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Instructions

24 hours before you plan to serve the steak rolls, place the flank steak into the Budweiser Sizzling Steakhouse Marinade bag, seal and refrigerate.
1 hour before dinner, preheat the oven to 350
In a 9 inch skillet, heat 1 Tbs vegetable oil over medium heat and add the vidalia onion and garlic and heat until the onion is soft.
Add the baby bella mushrooms to the onion garlic mixture and continue to cook over medium heat until the mushrooms become soft and lose their water. Add the Budweiser Sweet and Spicy barbecue sauce and heat until it bubbles through and becomes thicker. Then, turn the heat off and remove the pan from the burner to cool.
Remove the flank steak from the marinade and salt and pepper both sides of the flank steak.
Use a meat pounder to pound out any part of the meat that is significantly thicker than the rest. Try for the most uniform thickness possible (plus it works out aggression to pound the heck out of that meat).
Spoon the mushroom mix across the surface of the flank steak and then lay the baby spinach on top of the mushroom mix. Place the provolone cheese even across the surface as well.
Starting at the small end of the steak, roll it up so that the grain runs horizontally. Roll the steak as tightly as you can and make sure that the cheese stays inside the roll up.
Place long skewers through the meat every 1 inch (these will become your cutting guides).
Using a very sharp knife cut through the steak between the skewers so that you have 1 inch disks. Reserve any of the mushroom and spinach that may squeeze out of your roll up.
Reheat the skillet again over medium heat using 1 Tbs bacon grease. When the oil is hot, brown the flank steak disks well on one side (about 2 minutes) and then the other side (about 1 minute) and place into a baking dish laying flat.
You know all the stuff that is on your cutting board where a bunch of the mushrooms and sauce stuff squeezed out of the roll up while you were rolling it? Spoon that delicious mess over the top of the roll ups before you bake them, there’s no point in wasting that good stuff.
Bake at 350 for 10-15 minutes until the steaks are as done as you like.