Rolled Stuffed Flank Steak
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
- 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
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.
Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
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.
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.