(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
