Gouda, Spinach and Mushroom Stuffed Flank Steak with Mushroom Cream Sauce

Ingredients

For the Stuffed Flank Steak:

• 1.5 pounds flank steak

• Kosher salt and freshly-cracked black pepper

• 1 teaspoon smoked paprika

• 2 sprigs fresh rosemary leaves

• 1 tablespoon extra-virgin olive oil

• 6 ounces cremini mushrooms, thinly sliced

• 1 shallot, finely chopped

• 4 cloves garlic, finely chopped

• 1 red finger chile, thinly sliced

• 1/2 pound baby spinach

• 8 ounces Gouda cheese, sliced into 1/4-inch thick sticks

• 2 tablespoons avocado oil

For the Mushroom Cream Sauce:

• 2 tablespoons unsalted butter

• 2 ounces cremini mushrooms, thinly sliced

• 1/2 shallot, finely chopped

• 1 clove garlic, finely chopped

• Kosher salt and freshly-cracked black pepper, to taste

• 1.5 cups beef broth

• 2 teaspoons Dijon mustard

• 1/4 cup half & half cream

Instructions

Prepare the Flank Steak:

1. Using a sharp knife, butterfly the flank steak lengthwise, parallel with the fibers of the meat, stopping just before slicing through the opposite side

2. Open the steak like a book and season the sliced side with salt, pepper, smoked paprika, and rosemary

3. Cover with plastic wrap and flatten with a meat mallet until 1/4-inch thick all over

4. Transfer to the fridge, covered, and marinate 1 to 4 hours

Make the Filling:

1. Preheat a large, oven-safe skillet over medium heat

2. Add olive oil and heat until shimmering

3. Add mushrooms and cook undisturbed until golden brown, about 3 minutes

4. Add shallots, garlic, and chiles, season with salt and pepper

5. Cook, stirring, until fragrant, about 1 minute

6. Add spinach and cook until wilted with very little moisture remaining, about 3 minutes

7. Transfer to a bowl and let cool completely

Stuff and Cook the Steak:

1. Preheat oven to 400°F

2. Remove steak from fridge and spread vegetable mixture evenly over it

3. Position Gouda sticks along the narrower end and tightly roll the steak with the grain

4. Tie with butcher’s twine every 2 inches and once lengthwise

5. Wipe skillet clean and place over medium-high heat

6. Add avocado oil and brown the steak on all sides, about 12 minutes total

7. Transfer to oven and cook until internal temperature reaches 135°F for medium-rare

8. Cover with foil and keep warm while making the sauce

Make the Mushroom Cream Sauce:

1. Place the same pan over medium heat and add butter

2. Add mushrooms and cook undisturbed until golden brown, about 3 minutes

3. Add shallots and garlic, season with salt and pepper, cook 1 minute

4. Add beef stock and mustard, cook until reduced by 1/4 in volume

5. Add cream and stir to combine, taste and adjust seasoning

Serving:

1. Slice the flank steak between each piece of twine

2. Transfer to a serving platter and spoon the mushroom cream sauce over top

3. Serve with mashed potatoes or sautéed vegetables

This elegant stuffed flank steak creates beautiful pinwheel slices when cut, revealing the melted Gouda cheese and savory mushroom-spinach filling. The rich mushroom cream sauce complements the dish perfectly, making it ideal for special occasions or dinner parties.