Gouda, Spinach and Mushroom Stuffed Flank Steak with Mushroom Cream Sauce | PrimalGourmet
This Stuffed Flank Steak is loaded with gouda cheese, spinach, mushrooms and smothered in a delicious mushroom cream sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookprimalgourmet.com.
Ingredients
- 1 1/2 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
- 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 1/2 cups beef broth
- 2 teaspoons Dijon mustard
- 1/4 cup half & half cream (substitute table cream or heavy cream for richer taste)
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