"If you're hosting any dinner parties this fall, you might want to consider making this gorgeous rolled stuffed flank steak with Swiss chard. Once the steak is rolled and tied, it can be refrigerated for up to eight hours -- another reason that it's perfect for entertaining. When you're ready to cook, simply place it under the broiler for 10 minutes, flipping once while cooking. I know you'll love this flavorful dish -- and your guests will too!"
- Everyday Food's Sarah Carey
Rolled Stuffed Flank Steak
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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
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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.
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