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

Ingredients

For the Stuffed Flank Steak:

• 1 ½ – 2 lb flank steak, butterflied and pounded to even thickness

• 2 tbsp olive oil

• 2 cups baby spinach, lightly wilted

• 1 ½ cups mushrooms, finely chopped (cremini or button work well)

• 2 cloves garlic, minced

• 1 cup shredded Gouda cheese

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt and black pepper, to taste

• Kitchen twine or toothpicks, for securing

For the Mushroom Cream Sauce:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small shallot, finely minced

• 1 ½ cups mushrooms, sliced

• 2 cloves garlic, minced

• ½ cup dry white wine (or beef broth)

• 1 cup heavy cream

• ½ cup beef broth

• 1 tsp Dijon mustard (optional, for depth)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the filling:

• Heat olive oil in a skillet. Add mushrooms and cook until they release their liquid and start to brown, about 6–8 minutes.

• Add garlic, thyme, and spinach. Sauté until spinach is just wilted. Season with salt and pepper. Let cool slightly.

2. Stuff the steak:

• Lay flank steak flat, season lightly with salt and pepper.

• Spread mushroom-spinach mixture evenly over steak. Sprinkle Gouda cheese on top.

• Roll steak tightly, starting from the long side, and secure with kitchen twine or toothpicks.

3. Sear and roast:

• Preheat oven to 375°F (190°C).

• Heat a large oven-safe skillet with a little oil. Sear stuffed steak on all sides until browned.

• Transfer skillet to oven and roast 20–25 minutes for medium-rare (internal temp ~130–135°F), or to preferred doneness. Rest 10 minutes before slicing.

4. Make the mushroom cream sauce:

• In the same skillet, melt butter and add olive oil. Sauté shallot and mushrooms until softened and golden.

• Add garlic and cook briefly. Deglaze with wine (or broth), scraping up browned bits.

• Stir in heavy cream, beef broth, and Dijon. Simmer until sauce thickens, about 5–7 minutes. Season to taste.

5. Serve:

• Slice stuffed flank steak into medallions.

• Spoon mushroom cream sauce over the top. Garnish with parsley.