I originally wanted to try this recipe with a beef tenderloin; however, they were out of tenderloin today, so I tried this with flank steak and it really worked ~ very tasty! I made one flank steak roll with asparagus and the other without.
- flank steaks, about 2.5 pounds total
- 2 tablespoon Dijon Mustard
- oil of your choice for drizzle (I used avocado oil)
- 8-10 asparagus stalks
- Cooking/Butcher’s Twine
- sea salt & ground pepper
- 6 ounces mushrooms (I used 3 oz each of shiitakes & bellas)
- 1/4 cup parsley, roughly chopped
- 1/8 cup pine nuts
- 2 garlic cloves
- 3 tablespoons of your favorite oil (I used 2T avocado oil and 1T black truffle oil)
- 1 tablespoon capers
- 1 teaspoon sea salt
- In a large baking dish, season both sides of each steak liberally with salt and pepper. Drizzle with oil. Cover. Refrigerate for 2-4 hours.
- Preheat oven to 400 degrees.
- Pound out steak between 2 pieces of parchment paper. Flank steak doesn’t pound out like chicken does, but you can get it to between 1/4 inch and a 1/2 inch.
- In a food processor, blend pesto ingredients until smooth.
- Spread the pesto over each steak.
- Snap the hard ends off of the asparagus. Cut the remaing stalks in half and then line up (side-by-side) on the pesto.
- Roll up each steak lengthwise with the smaller end rolling toward the larger end. Secure with twine about every two inches.
- Place in baking dish, seam side down. Brush with Dijon mustard.
- Bake for 50-60 minutes…until desired doneness. Let rest for 5 minutes. Remove twine. Slice about 1 inch pieces. Serve.