rolled flank steak recipe
ingredients.
- (1) lb flank steak, butterflied — HINT: ask your butcher to do this for you
- (3) garlic cloves, minced
- (1) bunch kale, washed, center ribs removed, and ripped
- (½) lb cremini mushrooms, cleaned and chopped
- (1) tbsp fresh thyme, roughly chopped
- (1) cup heavy cream
- (4) carrots, peeled and sliced
- (4) parsnips, peeled and sliced
- (1) onion, roughly chopped
- (2) small potatoes, peeled and chopped (I used yukon gold, you can also use a large russet)
- extra virgin olive oil
- salt & pepper
directions.
- Preheat the oven to 400ºF
- Place a large sauté pan over low with 2 tablespoons of olive oil and minced garlic
- Allow garlic to infuse olive oil for about 2 minutes until fragrant
- Turn heat up to medium-high and add kale
- Add ¼ water to pan and cover, allow to cook for 5 minutes until kale begins to wilt
- Remove lid and add chopped mushrooms and thyme
- Cook for another 5 minutes until most of the liquid has evaporated from the pan
- Add the heavy cream to the pan along with a pinch of salt & pepper, to taste, stir well
- Reduce heat to medium-low and stir occasionally until ready to stuff steak
- Place chopped vegetables to a roasting pan with ¼ cup extra virgin olive oil, 1 tablespoon salt and 1 teaspoon pepper
- Mix and coat vegetables in seasoned oil and place in oven for 15 minutes
- While vegetables are roasting, turn off the heat on the creamed kale and stir
- Place butterflied flank steak on a cutting board and season both sides generously with salt & pepper
- Place about 1 cup of creamed kale and mushroom mixture to lower third of the steak
- Roll steak up from top and bottom so the seam meets at the top (towards the sky)
- With twine/butcher string (or toothpicks) tie up rolled flank steak in 2-inch intervals so it does not open up while cooking — some of the cream liquid will likely ooze out, it’s ok — no worries
- Once vegetables have roasted for 15 minutes, remove from oven and place rolled flank steak over vegetables
- Place back in over for 25-30 minutes for medium-rare/medium doneness
- When steak is cooked to your liking, remove from roasting pan and cover with tin foil, allow to rest for 10 minutes
- Place vegetables back in oven to finish roasting for 10 minutes while steak is resting
- Remove butcher twine and slice steak about 1-2 inches thick, serve with roasted vegetables
