Flank Steak Braciole

Flank Steak Braciole

Photograph by Leigh Beisch

SERVES 4
TIME 1 1/2 hours

Ingredients 3 tbsp. olive oil
1 small onion, diced (about 1 cup)
2 garlic cloves, minced
1/2 tsp. anchovy paste
1 medium bunch kale, ribs removed and coarsely chopped (to yield about 4 cups)
3 cups chicken broth
1/4 cup grated romano cheese
1/4 cup each currants and toasted pine nuts
About 1/4 tsp. each salt and freshly ground black pepper
1 flank steak (about 1 1/2 lbs.)
2 tbsp. vegetable oil
1 cup dry red wine

Directions 1. Heat olive oil in a large frying pan over medium-high heat. Add onion and cook until lightly browned, about 3 minutes; add garlic and anchovy paste and cook 2 minutes more. Add kale and cook, stirring often, until beginning to wilt. Stir in 1 cup chicken broth and cook until most of the liquid has evaporated and greens are completely wilted, about 10 minutes.

2. Remove pan from heat and stir in cheese, currants, pine nuts, salt, and pepper.

3. Lay flank steak between two sheets of plastic wrap. With a meat mallet, pound to an even 3/8 in. thick. Discard top sheet of plastic wrap. Spread filling on beef in a 1/2-in.-thick layer, leaving a 1/2-in. border on all sides.

4. Beginning with a long edge and using plastic as a guide, roll beef around filling and place it on the counter, seam side down. Tie beef with heavy string at 1-in. intervals, then tie one string around roll lengthwise, with ends tucked in. Sprinkle generously with salt and pepper.

5. Heat vegetable oil in a large, tall-sided frying pan over medium-high heat. Add beef and cook, turning, until well browned on all sides, about 8 minutes. Pour in wine and remaining 2 cups chicken broth; cover, lower heat until liquid is gently simmering, and cook 13 minutes.

6. Transfer beef from pan to a cutting board, cut off butcher’s twine, and cover with foil. Bring braising liquid to a boil over high heat and boil until reduced to 1/2 cup, about 15 minutes. Cut beef into 1/2-in. slices and serve with gravy.

PER SERVING 619 Cal., 60% (369 Cal.) from fat; 43 g protein; 41 g fat (12 g sat.); 21 g carbo (3 g fiber); 822 mg sodium; 94 mg chol.

Serve with Sawbuck Malbec 2007