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.
2 flank steaks, about 2.5 pounds total
2T Dijon Mustard
oil of your choice for drizzle (I used avocado oil)
8-10 asparagus stalks
Cooking/Butcher’s Twine
sea salt & ground pepper
Mushroom Pesto:
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
3T of your favorite oil (I used 2T avocado oil and 1T black truffle oil)
1T capers
1 tsp 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.
Pre-heat 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.
Enjoy!
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