Rolled, Stuffed (with GREENS!) Flank Steak

When we think 'stuffed', we often think of, well, stuffing, as in the bread kind!

Not so much in this recipe, of course…

Here, this lovely cut is stuffed and rolled with, you guessed it- VEG!

First, preheat your oven to 375F.

Then, pound out your (grass fed) flank steak with a meat tenderizer (I'm referring to the tool, shown upper L of pic) not the powder which tends to be really high in sodium):

Then, layer on some cooled, sauteed greens (I used red chard) & mushrooms:

Next, roll up and tie with kitchen twine:

Sear in cast iron skillet for a couple of minutes on each side to  brown:

Place in a glass dish (I put some sliced leeks that I'd sauteed in the same pan in the dish first):

Cook for about 20- 25 minutes, checking internal temp to make sure it's at least 125F (depending on how well cooked you want it, it may be a bit longer as 125F= rare).

Snip off twine, slice and serve with salad and more greens!