One-Pot Stuffed Flat Iron Steak With Peppers & Mushrooms

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  • PREP TIME
    15 Mins
  • COOK TIME
    30 Mins
  • SERVINGS
    Serves 4
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One-Pot Stuffed Flat Iron Steak With Peppers & Mushrooms

These days busy is a norm for most families. Too busy to slow down and relax, too busy to cook, and definitely too busy to sit down and enjoy a meal together. Many times, we reserve special meals for the holidays, but this recipe for Stuffed Flat Iron Steak is one you can easily impress the family with. Make it a family affair and get the kids involved. They can help fill, roll and tie the steak. It’s as delicious as it looks and it can be on the table in just under an hour. This budget-friendly meal is given a restaurant-quality look and taste with a simple mixture of Cacique Ranchero Queso Fresco and Quesadilla cheeses, sun-dried tomatoes, fresh herbs and jalapeño. It’s a winning combination that the whole family will enjoy and because it’s all roasted in one dish, it takes little clean up. After dinner, you can quickly move on to more important things, like family time and dessert.

WHAT YOU NEED:

Queso Quesadilla
Queso Quesadilla
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Ranchero® Queso Fresco
Ranchero® Queso Fresco
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  • 1/2 cup Cacique Ranchero Queso Fresco, crumbled
  • 1/2 cup Cacique Quesadilla Cheese, shredded
  • 12 sprigs fresh thyme, minced, (about 1 tablespoon)
  • 5 sprigs tarragon, minced, (about 1 1/2 tablespoons)
  • 2 cloves garlic, minced
  • 8 sundried tomatoes in oil, minced
  • 1 large jalapeño, seeded and minced
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 5 tablespoons olive oil, divided
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper, seeded and sliced into strips
  • 8 ounces Cremini mushrooms, sliced thick
  • 1 medium sweet yellow onion, julienned
  • 1 1/4 pounds flat iron steak
  • ½ teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar

HOW TO MAKE IT:

  1. Preheat oven to 350°. Combine cheeses, fresh herbs, garlic, sundried tomatoes, jalapeno, ½ teaspoon salt and 1 tablespoon olive oil in a small mixing bowl. Then slice peppers, mushrooms and onion.
  2. Remove any silver skin from the steak. Place a sheet of plastic wrap over the meat and gently pound each side with a meat tenderizer until about a 1/2-inch thickness. Pat both sides dry with a paper towel. Generously season each side of the steak with 1/2 tablespoon kosher salt and 1/4 teaspoon black pepper per side.
  3. Place the more marbled side of the steak face up and spread a layer of the filling all along the middle of the meat. Roll the steak from one end to the other, tucking in the filling as you roll. Tie the steak with three pieces of kitchen twine, cut about 16-inches in length. Space the twine about 2-inches apart so you end up with four even pieces to slice when the steak is finished. Set steak onto a plate and set aside until ready to cook.
  4. Add 3 tablespoons olive oil to a cast iron skillet over medium-high heat. Allow oil to warm about 2 minutes before searing both sides of the steak. Sear each side about 3 minutes or until a nice, golden crust forms. Gently nudge the steak with a spatula and lift out onto the plate and continue cooking the vegetables.
  5. Reduce heat to medium, and add the last tablespoon of olive oil to the skillet. Toss in onions and sauté until softened and slightly brown. Next, add in mushrooms and remaining ½ teaspoon salt and sauté until mushrooms release their juices. Lastly, add in peppers and cook another minute until soft. Remove from heat, drizzle with balsamic.
  6. Return steak back to the skillet and nestle into the center of the vegetables. Cover with a lid and place on the middle rack of the oven. Roast for 15 minutes or until temperature reaches 130˚-135˚ for medium rare. (The steak will continue to cook while resting with the lid on the skillet, so be sure to adjust cooking times according to your doneness preference).
  7. Remove from oven and allow steak to rest with the lid on, 10 minutes before slicing. Cut twine and discard. Slice into four portions using the twine indentations as a guide. Serve one slice of steak on a bed of the vegetables. Drizzle with pan sauce. Season to taste with additional salt and pepper if desired.
  8. Cook’s Note (optional): If you can, allow the meat to come to room temperature at least 30 minutes to 1 hour before tenderizing and filling. This makes the meat a little more pliable when filling and rolling and helps it cook more evenly. Always pat steaks dry with paper towels so seasonings adequately permeate the meat and a golden crust forms when seared.