- 1 flank steak (butterflied)
- 1/2 ounce dried porchin mushrooms
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 cups bread cubes
- 1 small package frozen spinach (thaw and chopped)
- 1 egg
- salt & pepper
- 2 sausages ( I used bratwursts, You can use Italian or your choice)
- 4 or 5 slices of your favorite bacon (Today I used Willow Glen pepper bacon)
Butterfly your flank steak onto a wax paper. Flatten with a meat mallet to thin rectangle. Season with salt and pepper. Reserve
Soak the porchini mushrooms in 1 cup of hot water for 3o minutes. After 30 minutes remove mushrooms, reserving water, and chop. Cook your sausage for about 5 minutes. After 5 minutes add garlic, onion, and mushrooms. Season with salt & pepper. Cook for 10 minutes or until sausage and vegetables are done. Take off heat and add spinach and bread cubes. Add approx. 1/4 cup of mushroom soaking liquid to make a moist mixture. When mixture is cool add egg and stir throughout.
Take your stuffing and spread over meat that is on wax paper, Using your wax paper roll meat and filling into log. Wrap bacon around log and secure with tooth picks.Cook in oven (400 degrees) or medium heat barbeque for 35 minutes until desired temperature. I pulled the meat log when the internal temp. hit 125. This came out to a perfect juicy medium rare.
There was a little break in the weather and firing up the barbeque was just what we needed to snap us out of our rain fueled funk. A great dinner and a fire topped off the day. Words cannot describe how good this Bacon wrapped meat log turned out. The stuffing was moist with a wonderful mushroom and sausage flavor. The image will give you a glimpse of meat heaven. We served this with some rice and a green salad. I know tonight my dreams will be about leftovers!