Sooooo meaty. That should be the name of this lovely recipe. I bought a meat pounder thingy for this recipe and it was #worthit. Doesn’t rolled meat look fancy?? Okay – maybe I’m a weirdo. Anyway, I’ve been wanting to try something like this for awhile and it was one of Dan’s last days of school so it seemed like a good occasion☺️
I used the most cheapo steak at Target – the 4 for $7.99 pack. Feel free to use something better, but I’m on a budget here peeps! I have to say I was happy with the results. We like our steak pretty rare, so I tried to not overcook it.
The hardest part of caramelizing onions is the time it takes to cook them. To save time I cook them on a fairly high heat with a tablespoon of butter and add water to the pan whenever it starts drying out. I probably go through about 2 cups of water in total, but it’s preferable to using a bunch of oil.
- 4 tender chuck steaks
- 8 stalks asparagus
- ½ cup mozzarella
- 1 medium onion, chopped
- 8 ounces mushrooms, chopped
- 4 cloves garlic, minced
- 1 TB butter
- Salt and pepper
- Preheat oven to 350°F.
- Heat one tablespoon of the butter in a pan over medium-high heat. Combine the garlic, onions, salt, and pepper in the pan and cook until the onions are caramelizing, 10–15 minutes. Add mushrooms and cook for another 5-10 minutes until almost all of the moisture has evaporated. Remove from heat and set aside.
- Lay the steak on a cutting board. Pound steak with mallet until it has increased in size by about 30%. Season with salt and pepper on both sides. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the mozzarella on top, and put two asparagus slices at the end of the steak. Starting at the the asparagus end of steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 2 toothpicks to secure each steak roll.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.