Mushroom-Stuffed Flank Steak Roll

• 1 beef flank steak (about 1-1/2 pounds)
• 1/2 cup lemon juice
• 1/2 cup soy sauce
• 1/2 cup honey
• 2 teaspoons ground mustard
• 1 teaspoon pepper
• 1/2 teaspoon grated lemon zest, optional
• 1 pound sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1/4 cup butter, cubed
• 1/2 cup minced fresh parsley
• 2 tablespoons cornstarch
• 2 cups beef broth

1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
2. In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade.
3. In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak.
4. Cover and bake at 350u0b0 for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0, medium, 140u0b0, medium-well, 145u0b0). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

lemon juice, soy sauce, honey, ground mustard, pepper, lemon zest, mushrooms, onion, butter, parsley, cornstarch, beef broth

Taken from www.tasteofhome.com/recipes/mushroom-stuffed-flank-steak-roll/ (may not work)