Spinach-and-Mushroom-Stuffed Flank Steak

Flank steak stuffed with spinach, mushrooms and onions with a side of Brussels sprouts.

Spice up your steak dinner by filling a beautiful flank steak with mushrooms, onions, and spinach!  This recipe is really easy to tailor to your tastes, if you do not like mushrooms or spinach, simply replace those with your favorite Phase 3 veggies.

Phase 3 | Serves 4
Prep time: 30 minutes | Total time: 1 hour 35 minutes


3 tablespoons olive oil
1 1/2 cups finely chopped white mushrooms
1/2 cup finely chopped yellow onion
2 garlic cloves, minced
1 teaspoon fresh rosemary
1 tablespoon liquid aminos
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound flank steak, cut into 4 pieces, each piece butterflied
1 slice sprouted-grain bread, toasted and chopped into crumbs
1 cup fresh baby spinach
1 pound fresh Brussels sprouts, trimmed and cut in half
6 tablespoons thinly sliced scallions


  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

  2. In a medium skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and onion and sauté until the onion is just turning golden brown, about 8 minutes. Add the garlic and sauté for 2 minutes more. Stir in the rosemary, liquid aminos, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Remove from the heat and set aside.

  3. On a large cutting board, lay out the steaks. Cover each one with one-quarter of the mushroom mixture, spreading it almost to the edges. Top each with one-quarter of the bread crumbs and 1/4 cup of the spinach and drizzle with 1 tablespoon of the olive oil. Tightly roll up the steaks, securing them with toothpicks, and put them on one of the prepared baking sheets.

  4. In a large bowl, toss the Brussels sprouts with the remaining 1 tablespoon olive oil and remaining 1/2 teaspoon each salt and pepper. Spread them out on the other baking sheet.

  5. Put both baking sheets in the oven, steak on top, Brussels sprouts below, and bake for 30 minutes. Remove the steak from the oven and cover with aluminumBrussels sprouts for about 5 minutes, or until they start to look crispy (they can burn fast, so watch them closely). Remove them from the oven.

  6. Uncover the steak rolls and slice each in half crosswise. Separate the halves and arrange them in a V shape on a plate. Drizzle with any juices left in the pan and top with the scallions. Serve with the Brussels sprouts on the side.