This is an impressive dish. It is tasty, of course. It uses seasonal greens, chard and arugula. It’s not something you often see so your guests will be wow’ed by your culinary chops. There is only one tricky skill here: butterflying the flank steak. You’ll need a really sharp knife, preferably a boning knife. You need to slice the steak in half so that it opens like a book. Since a flank steak is only 1 1/2 inches thick, this takes some skill and patience. Take your time and you’ll get it. If it’s not sliced evenly in half, it’s still ok. Just make sure you don’t cut any holes in it because the stuffing will leak out. Not the end of the world, but not quite as pretty.
A nice accompaniment for this is soft polenta with parmesan cheese.
Any leftovers are also very good cold. In fact, if the weather heats up, cook this ahead, chill it, and have it cold for dinner with a nice salad.
Butterflied Steak Stuffed with Greens (serves 8)
Adapted from Bert Greene’s Greene on Greens
½ pound Swiss Chard , leaves only, chopped
½ pound Arugula , chopped
3 ½ tbl Unsalted Butter
1 large Onion , finely chopped
2 medium Onions, sliced
1 pound Ground Veal , or use ground turkey
2 large Egg , lightly beaten
2 tbl Chopped Fresh Parsley , plus additional for garnish
1 tsp Fresh Thyme , chopped, or ¼ tsp dried thyme
1 ½ tsp Salt
¾ tsp Freshly Ground Black Pepper
1 ½ to 2 pounds Flank Steak, butterflied (see note)
1 medium Carrot , peeled and chopped
½ cup Beef Stock
½ cup Red Wine
1 tsp Tomato Paste
Melt 1 tbl. butter in a large skillet over medium-low heat. Add the chopped onion; cook until soft. Stir in chard and arugula. Cook, covered, until soft, about 15 minutes. Raise the heat and remove the cover. Cook, stirring, until all the liquid has evaporated. Transfer to a mixing bowl and cool in the refrigerator.
When the greens are cold, add the veal, the eggs, 2 tbl. parsley, thyme, salt, and pepper. Mix well to combine.
Lay out steak, season with salt and pepper. Spread the filling all over it. Roll it up starting on the long side, and use kitchen twine to keep it from unrolling. Season outside with salt and pepper.
Melt 1 tbl. of butter in a large Dutch oven over medium-high heat. Saute the rolled steak until it is well-browned on all sides. Place the sliced onions and chopped carrot around the steak. Add the beef stock and the red wine. It should boil right away. Reduce the heat to low, cover and cook at a simmer for about 1 ¼ hours.
Remove the meat to a serving plate and cover with foil to keep warm. Strain the juices from the pot into a small saucepan. Stir in the tomato paste and cook over high heat until slightly thickened. Stir in remaining 1 ½ tbl. butter. Remove from heat.
Slice rolled steak with a serrated knife into 1″ thick slices (to show off the pretty pinwheel of steak and stuffing). Pour sauce over steak slices, garnish with chopped parsley, and serve immediately.
Any leftovers are excellent served cold.
Note: How to butterfly a flank steak
Use a very sharp knife. Either a boning knife or a chef’s knife will do.
Lay the steak on a cutting board so that the long side is perpendicular with the front of the cutting board. You will be cutting through three sides of the steak, leaving one long edge intact. Insert the knife into one corner, slicing an edge in half. When you make this cut, your knife is parallel with the countertop.You will continue this cut almost all the way through the steak. Put your non-cutting hand flat on top of the steak and cut through the steak, keeping the knife as flat as possible. When you get close to the far edge along the whole edge, open the steak like a book and make sure the steak lies flat. You can make a few small cuts near the intact edge to help it lie flat but you want to be careful you don’t cut all the way through.
Link to PDF of Butterflied Steak Stuffed with Greens.