Mushroom Stuffed Steak Pinwheels with Roasted Carrot and Cauliflower Purée

The natural sweetness of roasted vegetables creates a rich purée that perfectly complements the succulent flank steak wrapped around a herbed mushroom medley. This recipe comes together with minimal effort yet delivers a sophisticated and eye-pleasing dish that’s delicious in every way―guaranteed to wow even the fussiest of dinner guests.

This recipe originally appeared on alive.com as “Mushroom Stuffed Steak Pinwheels with Roasted Carrot and Cauliflower Purée.”

Mushroom Stuffed Steak Pinwheels with Roasted Carrot and Cauliflower Purée

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Servings

4 to 6

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Ingredients

Flank steak

• 28 oz flank steak
• 2 Tbsp extra-virgin olive oil
• 3 cloves garlic minced
• 12 oz shiitake mushrooms sliced
• 4 oz oyster mushrooms sliced
• 2 tsp minced fresh rosemary
• 1/2 tsp minced fresh thyme
• 1/2 tsp + 1/4 tsp sea salt divided
• 1 Tbsp Dijon mustard
• 2/3 cup grated Parmigiano Reggiano
• 1 cup chopped fresh Italian parsley
• 6 or 7 8 inch pieces kitchen twine or extra-long bamboo toothpicks
• 1/4 tsp black pepper
• 1 1/2 Tbsp avocado oil

Cauliflower purée

• 2 large carrots cut into 1/4 inch coins
• 2 cups small cauliflower florets
• 1 small yellow onion cut in 6 wedges
• 2 garlic cloves minced
• 1 Tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth warmed
• 1 cup unsweetened oat milk warmed

Ingredients Flank steak 28 oz flank steak 2 Tbsp extra-virgin olive oil 3 cloves garlic minced 12 oz shiitake mushrooms sliced 4 oz oyster mushrooms sliced 2 tsp minced fresh rosemary 1/2 tsp minced fresh thyme 1/2 tsp + 1/4 tsp sea salt divided 1 Tbsp Dijon mustard 2/3 cup grated Parmigiano Reggiano 1 cup chopped fresh Italian parsley 6 or 7 8 inch pieces kitchen twine or extra-long bamboo toothpicks 1/4 tsp black pepper 1 1/2 Tbsp avocado oil Cauliflower purée 2 large carrots cut into 1/4 inch coins 2 cups small cauliflower florets 1 small yellow onion cut in 6 wedges 2 garlic cloves minced 1 Tbsp extra-virgin olive oil 1 tsp sea salt 1/4 tsp black pepper 1/4 cup vegetable broth warmed 1 cup unsweetened oat milk warmed

Servings 4 to 6 Print Recipe

Instructions

1. Remove flank steak from fridge 30 to 60 minutes ahead of preparation.
2. Preheat oven to 425 F. Line medium baking sheet with parchment paper.
3. For mushroom mixture, to large skillet on medium heat, add olive oil and garlic and sauté for 1 minute. Add mushrooms, rosemary, thyme, and 1/2 tsp sea salt; sauté approximately 10 minutes, or until mushrooms are fragrant and soft. Turn off heat and set aside.
4. For cauliflower purée, to prepared baking sheet, add carrots, cauliflower, onion, garlic, olive oil, sea salt, and black pepper; mix. Roast in preheated oven for 15 to 20 minutes, or until carrots are fork tender, turning vegetables at 8 minutes. Remove from oven and set aside. Reduce oven temperature to 350 F.
5. Transfer roasted vegetables to high-speed blender, add vegetable broth and oat milk, and blend until smooth.
6. Line large cutting board with parchment paper.
7. With sharp knife, carefully butterfly flank steak by cutting it horizontally almost all the way through. Open steak like a book and place on cutting board. Cover steak with parchment paper. Using meat mallet or rolling pin, pound steak into an even thickness of 1/4 to 1/2 inch.
8. Spread even layer of Parmigiano Reggiano over steak surface, followed by parsley and mushroom mixture. Tightly roll steak from the small end first in direction of meat grain, keeping mushroom mixture inside as you roll tightly. Secure well with kitchen twine or bamboo toothpicks every 2 inches. Season exterior of steak with 1/4 tsp pepper and remaining 1/4 tsp sea salt. With sharp knife, cut rolled steak between kitchen twine or bamboo toothpicks, making 2 inch pinwheels.
9. In cast iron skillet on medium to high heat, add avocado oil and sear pinwheels for 2 minutes on each side. Place cast iron skillet with pinwheels into preheated oven for 15 minutes, until steak is medium rare with an internal temperature of 135 F (see tip) Remove cast iron skillet from oven and let pinwheels rest for 10 minutes before serving.
10. When plating, spoon steak juices from pan over pinwheels and serve with roasted carrot and cauliflower purée.