Mushroom Stuffed Steak Pinwheels with Roasted Carrot and Cauliflower Purée
Servings
4 to 6
Servings
4 to 6
Ingredients
Flank steak
  • 28oz flank steak
  • 2Tbsp extra-virgin olive oil
  • 3 cloves garlicminced
  • 12oz shiitake mushroomssliced
  • 4oz oyster mushroomssliced
  • 2tsp minced fresh rosemary
  • 1/2tsp minced fresh thyme
  • 1/2tsp + 1/4 tsp sea saltdivided
  • 1Tbsp Dijon mustard
  • 2/3cup grated Parmigiano Reggiano
  • 1cup chopped fresh Italian parsley
  • 6 or 78 inch pieces kitchen twine or extra-long bamboo toothpicks
  • 1/4tsp black pepper
  • 1 1/2Tbsp avocado oil
Cauliflower purée
  • 2 large carrotscut into 1/4 inch coins
  • 2cups small cauliflower florets
  • 1 small yellow onioncut in 6 wedges
  • 2 garlic clovesminced
  • 1Tbsp extra-virgin olive oil
  • 1tsp sea salt
  • 1/4tsp black pepper
  • 1/4cup vegetable brothwarmed
  • 1cup unsweetened oat milkwarmed
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.