Flank Steak Roll with Mushrooms and Tomato Gravy

Recipe Source: djfoodie

Ingredients:

• 1 lb crimini or button mushrooms, diced very small
• 2 tbsp unsalted butter
• 1/4 cup sweet red onion, very fine dice
• 4 each garlic cloves, minced
• 2 tsp fresh thyme, chopped
• 1/4 cup red wine, good quality
• 1 each celery rib, cut into small cubes
• 1 small carrot, peeled and cut into small cubes.
• salt and fresh cracked pepper, to taste
• 1 3/4 lb flank steak
• 2 tbsp light oil (for sautéing ... such as coconut, olive or ghee
• salt and fresh cracked pepper, to taste
• 1/4 cup red wine, good quality
• 3/4 cup beef stock or broth
• 2 medium tomatoes, diced
• 1/4 cup fresh whole butter, cut into cubes
• salt and fresh cracked pepper, to taste

Directions:

1. First, you want to start the mushrooms. Finely chop the mushrooms, until they are very finely diced. This can also be done in a food processor. The idea is to get the mushrooms very very small, but not a puree.
2. In a pan over medium heat, melt your butter. Add your garlic and onions. Sweat them until they are aromatic and starting to become translucent. About 2 or 3 minutes.
3. Add the chopped mushrooms to the pan. Add a flavorful amount of salt and pepper to this mixture. Also add your fresh thyme.
4. Cook the mushrooms for about 5 minutes, or until all the water begins to release from the mushrooms. The mixture will become almost "soupy". At this point, add your red wine.
5. Continue to cook the mushrooms, until they are almost a paste. At this point, add your celery and carrots. Season with a bit more salt and pepper; cook for a further 5 minutes. Remove the mushrooms and set aside.
6. Butterfly the flank steak by slicing it in half, width wise. In my case, I cut the final sheet into half and made two smaller roasts. You can make one large or one small roast. Both start with a full or have sheet of flank steak.
7. Place a piece of plastic wrap over your flank steak and pound it to be more even and a nice rectangular shape.
8. Season with a little bit of salt and pepper. Spread your mushroom paste evenly over the entire flank steak, leaving a short gap on one side, where the flap will form a seal after it's been rolled.
9. Starting on the side opposite the flap, roll the flank steak like a cinnamon roll. Keep it tight, as you roll it.
10. With butcher's twine, tie the flank into a nice and tight roast. Set aside.
11. Pre-heat oven to 425 F.
12. Pre-heat a large oven proof sauté pan over medium-high heat.
13. Season the outside of the flank rolls.
14. Add oil to the pan and swirl it around the pan. When the oil begins to ripple, add your flank to the pan and sear the outside. When one part has a nice golden sear, roll the flank to sear a new section. Continue rolling the flank around the pan until the majority of the surface area has a nice sear.
15. Place the entire pan in the oven and close the door. Roast for about 15 to 35 minutes, depending on the roast(s), thicknesses, etc.
16. When the flank registers a temperature of 120 F, with a thermometer in the thickest part of the roast, remove the flank from the oven. Remove the flank from the pan and put on another plate or pan in a warm spot, cover it with foil and allow it to rest.
17. Place the newly empty hot pan over high heat on the stove. "Deglaze" the pan, by pouring your red wine into the bottom of the pan. This will pick up the little bits of flavor from the bottom of the pan that have been left behind by the flank steak. Swirl this around, and even poke at the crusty stuff in the bottom with a wooden spoon.
18. When the wine has about half evaporated, add your beef stock.
19. When the beef stock has about half evaporated, add your cut tomatoes. Season with a bit of salt and pepper.
20. When the tomatoes have begun to break down, but still look like tomatoes (about 5 minutes), remove the pan from the heat and whisk in your cold butter, one cube at a time.
21. Slice your flank steak and serve with the tomato gravy! YUM!