- 1 ½ pounds flat iron steak, cut about 1/4 inch thick and in a long piece
- 2 garlic cloves, minced
- ¼ cup chopped walnuts
- 8oz package of sliced FunGuy white button mushrooms
- 2 tablespoons olive oil
- 8oz package of whole FunGuy white button mushrooms
- ¼ cup walnut halves
- ¼ cup red wine
- 2 sprigs rosemary
- Pinch of salt
- Fresh ground black pepper
- ¼ cup crumbled blue cheese
- 3 tablespoons dried cranberries
Have a happy and delicious FunGuy holiday meal with this tender and savory mushroom, walnut, and rosemary stuffed steak!
With a crumble of sharp blue cheese and the tang of dried cranberries, this quick roast comes together to make a main dish worthy of sharing with family and friends this festive season!
- Lay the flat iron steak on a cutting board. If the steak is in two separate pieces, over lap them in the middle about ½ inch in. Spread the chopped walnuts and garlic down the length of the steak in the middle. Lay out the sliced FunGuy mushrooms in an even layer on top of the garlic and walnuts. Remove the stem from the rosemary, mince it on a cutting board and add it and a pinch of salt and black pepper to season the steak.
- To roll up the steak fold each end about an inch into the middle, then start rolling from the edge next to you toward the opposite side, making sure to keep it as tight as possible. Using butchers/kitchen twine, tie the middle, each end, and one in between the middle and the end on each side. Place the rolled up steak into a pan and cover with foil and refrigerate about 1 hour up to 24 hours before cooking.
- Remove the steak from the refrigerator about 10 minutes before cooking to let it warm up.
- While the steak rests in the refrigerator brush off any debris from the FunGuy mushrooms with a damp towel and cut them into quarters and set aside.
- Preheat the oven to 350F.
- Brush off any debris from the FunGuy mushrooms with a damp towel and cut them into quarters.
- Heat an oven safe skillet over medium high heat. Season the outside of the steak with a pinch of salt and lay it in the hot pan. Sear the steak on each side, turning it with tongs to get a brown crust on the outside; about 8-10 minutes. Add the quartered mushrooms and walnut halves to the pan and pour in the wine. Place the other rosemary sprig into the pan.
- Place the pan into the oven and allow the steak to roast for about 12-15 minutes or until an instant read thermometer reads 125F. Carefully remove the pan from the oven using oven mitts.
- Transfer the steak to a cutting board and tent aluminum foil over it to let it rest and keep it warm for 10 minutes.
- While the steak rests, place the pan with the mushrooms and walnuts back on the stove top over medium heat. Let the mushrooms cook and soak up the wine as it starts to evaporate until it’s almost gone. Turn off the heat, taste and add salt if necessary.
- Cut the steak into ½ inch rounds and transfer it to a serving plate along with the mushrooms and walnut halves. Add crumbled blue cheese, dried cranberries on top, and additional walnuts if desired.
- Serve immediately!
Have a Fun and Happy Holiday meal!