This post may contain affiliate links. Please read our disclosure policy
This Stuffed Flank Steak is loaded with gouda cheese, spinach, mushrooms and smothered in a rich and creamy mushroom sauce. The steak is first seared to perfection in a hot pan and can be finished in the oven or on the grill. Enjoy it over a bed of fluffy mashed potatoes or alongside some sautéed or grilled mixed vegetables for a delicious and indulgent meal.
What You Need for the Stuffed Flank Steak
- Flank Steak: I like to first butterfly the flank steak lengthwise, so the knife runs parallel with the fibers of the meat, and then lightly pound it to an even 1/4″ thickness with a meat mallet or rolling pin. This will increase the surface area, allowing for the meat to take on more seasoning and browning, and ensure a more even cooking time from top to bottom. It will also make it much easier to stuff the steak and roll it back up.
- Gouda Cheese: I used Beemster Classic Gouda aged 18 months for this recipe. It has an incredibly complex and nutty flavour that helps elevate the other ingredients without overpowering them. It’s made with milk from grass-fed cows raised on family-owned farms and does not have any artificial colourings.
- Mushrooms: Feel free to use any type of mushroom you like here. Creminis, button, shiitake, portobello, mini bellas, oyster, chantrelle, etc. Each one will bring a different texture (and price tag) to the table.
- Spinach: It’s not absolutely necessary, but I love to add some spinach to the stuffed flank steak. Oftentimes, you’ll find raw spinach in flank steak pinwheels. I prefer to first sautée the spinach so that it can release most of its moisture and take on some seasoning.
- Shallots and Garlic: To help bring the mushrooms and spinach to life, sautée them in a pan with some finely chopped shallots and garlic. It will add a tremendous amount of flavour to the stuffed flank steak.
- Fresh Chilis: You can certainly use dried, crushed red chili flakes if that’s what you have, but there’s something about cooking with fresh chilis that I love. Red finger chilis are perfect here because they have a mild heat and fruitiness, which usually allows you to use the entire pepper, seeds included, without completely burning people’s heads off. Jalapeños and serrano peppers are also great, but their shape and colour will get lost among the sautéed spinach.
- Fresh Rosemary: This is a great time to make use of any fresh herbs you may have growing in the garden. Rosemary is a match made in heaven here, but also great are fresh thyme and oregano. I’ve also tested this recipe with some fresh sage thrown into the mix and it came out delicious.
- Cream: You can use any kind of cream you like and have on hand. It can be a light 5% cream, half & half (10%), table cream (18%) or heavy cream (36%). For less dairy, substitute an unflavoured and unsweetened nut-milk creamer, such as Nut Pods, or some full-fat coconut milk. The type of cream you use will yield a thicker or thinner finished product.
- Beef Broth: Try to use the best quality beef broth you can find. It will greatly impact the flavour and texture of the mushroom cream sauce. Homemade is ideal, but there are some excellent packaged ones on the market, such as Kettle & Fire, if you’re short on time.
- Dijon Mustard: Adding a nice spoonful of Dijon mustard to the sauce will give it some twang and body.
Gouda, Spinach and Mushroom Stuffed Flank Steak with Mushroom Cream Sauce
This Stuffed Flank Steak is loaded with gouda cheese, spinach, mushrooms and smothered in a delicious 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
- ½ pound baby spinach
- 8 ounces Beemster Classic 18-month Gouda, sliced into ¼”-thick sticks
- 2 tablespoons Avocado oil
For the Mushroom Cream Sauce:
- 2 tablespoons unsalted butter
- 2 ounces cremini mushrooms, thinly sliced
- ½ 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, substitute table cream or heavy cream for richer taste
Instructions
For the Stuffed Flank Steak:
- Using a sharp knife, butterfly the flank steak lengthwise, parallel with the fibers of the meat, making sure to stop just before slicing through the opposite side. Open the steak up like a book and season the sliced side with salt, pepper, smoked paprika and rosemary. Cover the steak with plastic wrap or butcher paper and flatten it with a meat mallet or rolling pin until it’s around 1/4-inch thick all over. Transfer the steak to the fridge, covered, and let marinate 1 to 4 hours.
- Preheat a large, oven-safe skillet over medium heat. Add the olive oil and heat until shimmering. Add the mushrooms and cook, undisturbed, until the bottom sides are golden brown, around 3 minutes. Add the shallots, garlic and chiles and lightly season with salt and pepper to taste. Cook, stirring, until fragrant, around 1 minute. Add the spinach and cook, stirring, until the leaves have significantly wilted and there is very little moisture remaining in the pan, around 3 minutes. Taste the mixture for seasoning and adjust with salt and pepper as desired. Transfer to a bowl and let cool completely.
- Remove the steak from the fridge and preheat your Traeger grill or oven to 400F. If using a conventional grill, setup a two-zone heat for indirect cooking.
- Spread the vegetable mixture evenly over the flank steak. Position the Beemster gouda sticks along the narrower end of the steak and tightly roll the steak with the grain starting at the cheese side. Using butcher’s twine, tie the steak every 2 inches and once along the length to hold everything in place.
- Wipe the same oven-safe skillet clean and place over medium-high heat. Add the avocado oil and heat until shimmering. Carefully add the steak to the pan and brown on all sides, around 12 minutes total. Transfer the pan to the preheated grill or oven and cook until the thickest part of the steak registers 135 F for medium-rare and the cheese has melted in the center (you can check for resistance with a wooden skewer or meat probe). Transfer the steak to a board and cover with foil to keep warm while you prepare the Mushroom Cream Sauce.
For the Mushroom Cream Sauce:
- Place the same pan used to cook the steak over a medium heat. Add the butter and heat until melted. Add the mushrooms and cook, undisturbed, until golden brown, around 3 minutes. Add the shallots and garlic and season with a pinch of salt and pepper. Cook, stirring, until fragrant, 1 minute. Add the beef stock and mustard, stir until combined and cook until the liquid has reduced by ¼ in volume. Add the cream and stir to combine. Taste for seasoning and adjust with salt and pepper as desired.
- Slice the flank steak in between each piece of twine. Transfer to a serving platter and spoon the Mushroom Cream Sauce overtop. Serve with side dish of choice, such as mashed potatoes, sautéed vegetables or grilled vegetables.
Video
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
