July 2010Flank Steak Rolled with Swiss Chard
2 whole flank steaks, about 2 lb. each, fat removed
1 tbsp. vegetable oil
2 cups diced onions, leeks or scallions
1 lb. mushrooms (optional), cleaned and diced
8 cloves garlic, peeled and minced
Coarse salt and freshly ground black pepper to taste
36 large leaves Swiss chard, washed, stems removed, and coarsely shredded
4 tbsp. Dijon-style mustard
3 tbsp. fresh thyme leaves (from about 20 stems)
3/4 cup finely grated aged goat cheese or Parmesan, or 3 cups coarsely grated provolone or jack cheese
Put the steaks on a clean board, cover with plastic, and pound to an even 1-inch thickness. Set aside in the refrigerator.
Heat the oil in a large skillet over high heat, add the onions, and cook about 2 to 3 minutes, until soft. Add the mushrooms (if you are using them) and garlic and cook briefly. Sprinkle with salt and pepper. Using a skimmer or slotted spoon, transfer the mixture to a bowl, leaving the liquid in the skillet.
Add the Swiss chard to the skillet and saut over high heat for a minute or two just to wilt. Season with salt and pepper, then mix with the onions in the bowl. Set aside to cool.
Place the steaks on a board. Spread the mustard on each piece and sprinkle with thyme leaves. Squeeze the Swiss chard mixture with your hands to get rid of excess liquid, then spread over each steak, leaving a border of about 11/2 inches on all sides. Sprinkle the cheese over the Swiss chard. Roll up the short end of the meat like a jelly roll. Tear off about 20 inches of heavy aluminum foil. Put the meat in the middle, and bring the edges of the foil together over the top, like a tent. Crimp the foil down until the meat is completely enclosed in a tight packet. Tuck the ends in.
Prepare a barbecue grill, or preheat the oven to 400 F. Cook over the hot center part of the grill for about 10 minutes, then move out to the cooler edges to cook for 25 minutes more. If cooking in the oven, roast the meat rolls for approximately 30 to 35 minutes.
Let the meat rest for about 30 minutes before unwrapping and slicing.
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