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Rolled Stuffed Flank Steak


Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 2 bunches mustard greens or Swiss chard, tough stems and ribs removed, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red-pepper flakes
  • 1 flank steak (1 1/2 pounds)
  • Coarse salt and ground pepper


  1. Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.

  2. Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.

  3. Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.

  4. Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.

  5. Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.

  6. Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.

Cook's Notes

Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.

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