Rolled Mustard Stuffed Flank Steak
Rolled Mustard Stuffed Flank Steak
Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 T olive oil over medium-high. Add 3 garlic cloves, thinly sliced, and cook until fragrant, 30 seconds.
Add 2 bunches greens, tough stems and ribs removed, chopped; cook until wilted, 5 minutes. Stir in 2 T soy sauce, 1 t toasted sesame oil, and red-pepper flakes. Remove pot from heat.
Place 1 flank stake between sheets of plastic wrap and pound to 1/2 thick with a meat mallet or small skillet.
Spared greens on steak, leaving a 2 inch border on lone long side; season with salt and pepper. Roll up toward border.
Tie crosswise with 5 pieces of kitchen twine. Rub stead with olive and season. 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 foils and let rest 10 minutes. Slice steak into 1/2-inch rounds.
Ingredients
Directions
Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 T olive oil over medium-high. Add 3 garlic cloves, thinly sliced, and cook until fragrant, 30 seconds.
Add 2 bunches greens, tough stems and ribs removed, chopped; cook until wilted, 5 minutes. Stir in 2 T soy sauce, 1 t toasted sesame oil, and red-pepper flakes. Remove pot from heat.
Place 1 flank stake between sheets of plastic wrap and pound to 1/2 thick with a meat mallet or small skillet.
Spared greens on steak, leaving a 2 inch border on lone long side; season with salt and pepper. Roll up toward border.
Tie crosswise with 5 pieces of kitchen twine. Rub stead with olive and season. 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 foils and let rest 10 minutes. Slice steak into 1/2-inch rounds.
