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Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish. And you can make it ahead! Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.
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Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon extra-virgin olive oil over medium-high. Add 3 garlic cloves, thinly sliced, and cook until fragrant, 30 seconds.
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Add 2 bunches mustard greens or Swiss chard, tough stems and ribs removed, chopped; cook until wilted, 5 minutes. Stir in 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and 1/2 teaspoon red-pepper flakes. Remove pot from heat.
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Place 1 flank steak (1 1/2 pounds) between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
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Spread greens on steak, leaving a 2-inch border on one long side; season with coarse salt and ground pepper. Roll up toward border.
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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.
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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.