Tonight’s Dinner: Flank Steak with Mushroom-apricot stuffing

Grilling is to Father’s Day like Breakfast in Bed is to Mother’s Day. But if you wanna cook for your husband or father this year, why not skip the charcoal and make him something special that won’t leave you covered in soot?

Steak is always wonderful no matter what kind of cut or sauce you have on it. The only key is that it’s cooked well: medium-rare to be specific. And since most men I know like their steaks thick and juicy, that means not leaving it on the grill for too long. But what if instead of the standard grilled steak for Father’s Day, you made steak… in the oven? No one would have to get dirty and you wouldn’t run the risk of having a piece of meat that’s charred on the outside and rare (or even worse, raw) on the inside. You’d have a wonderfully delicious cut of meat with a fruity surprise in the middle.

Now I know stuffing a flank steak sounds like hard work, but it’s really very simple. All you need to do is saute your fruits and vegetables together, spread them over the flat steak, roll it up, tie it off and bake. 45 minutes later you have a dinner that’s fit for a king… or a dad.

Flank Steak with Mushroom-Apricot Stuffing

Ingredients

• 1 cup sliced cremini mushrooms
• 1/3 cup onion, chopped
• 1/3 cup celery, chopped
• 2 tablespoons of butter
• 1/2 cup dried apricots, chopped
• 1 tablespoon fresh rosemary, minced
• 1 1-1/2 pound flank steak, tenderized
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a large skillet sauté mushrooms, onion and celery in butter until soft. Transfer to a medium bowl. Stir in apricots and rosemary and let cool.
2. Lay flank steak out flat on a cutting board. Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 2-inch intervals with kitchen string.
3. In a small bowl, whisk together oil, garlic, salt and pepper and rub all over steak. In a large ovenproof skillet, brown roast on all sides.
4. Bake at 425 degrees F for 35-50 minutes or until meat reaches desired doneness, 40 minutes for medium-rare. Let stand for 10 minutes before slicing. Place slices on a platter, spoon pan juices over and serve.

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