Flank Steak Braciole

Name: Flank Steak Braciole
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 59 milliliters grated romano or aged asiago cheese; 710 milliliters chicken stock; 237 milliliters dry red wine; 680 grams flank steak (about; 2 cloves garlic, minced; 1 medium bunch kale, ribs removed and coarsely chopped (to yield about 4 cups); 3 Tbsps olive oil; 237 milliliters small onion, diced (about; 59 milliliters each currants and toasted pine nuts; 0 teaspoons About each salt and freshly ground black pepper; 2 Tbsps vegetable oil

Flank Steak Braciole might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 618 calories, 47g of protein, and 36g of fat. It can be enjoyed any time, but it is especially good for valentin day. A mixture of salt and pepper, currants and pine nuts, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat olive oil in a large frying pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and cook until lightly browned, about 3 minutes; add garlic and anchovy paste and cook 2 minutes more.

Ingredients you will need

Anchovy Paste

Garlic

Onion

Add kale and saut until beginning to wilt. Stir in 1 cup chicken stock and cook until most of the liquid has evaporated and the greens are completely wilted, about 10 minutes.

Ingredients you will need

Chicken Stock

Greens

Kale

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

Ingredients you will need

Pine Nuts

Currants

Cheese

Pepper

Salt

Equipment you will use

Frying Pan

Lay flank steak on a large piece of plastic wrap and top with a second piece of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound beef to an even thickness of 3/8 in. Discard top sheet of plastic wrap.

Ingredients you will need

Flank Steak

Beef

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Spread filling on beef in a 1/2-in.-thick layer, leaving a 1/2-in. border on all sides.

Ingredients you will need

Spread

Beef

Beginning with a long edge and using plastic wrap as a guide, roll beef around filling and place it on the counter, seam side down. Tie beef with butcher's twine at 1-in. intervals, then tie one string around the roll lengthwise so the ends are tucked in and the filling is contained.

Ingredients you will need

Beef

Roll

Wrap

Equipment you will use

Kitchen Twine

Plastic Wrap

Sprinkle beef generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Heat vegetable oil in a large high-sided frying pan over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add beef and cook, turning, until well browned on all sides, about 8 minutes.

Ingredients you will need

Beef

Pour in wine and remaining 2 cups chicken stock, cover, lower heat until liquid in pot is gently simmering, and cook 13 minutes.

Ingredients you will need

Chicken Stock

Wine

Equipment you will use

Pot

Transfer beef from pot 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. Slice beef into 1/2-in. slices and serve with gravy.

Ingredients you will need

Gravy

Beef

Equipment you will use

Kitchen Twine

Cutting Board

Aluminum Foil

Pot

Equipment

Ingredients

Servings:

1teaspoons

anchovy paste 59milliliters

grated romano or aged asiago cheese 710milliliters

chicken stock 237milliliters

dry red wine 680grams

flank steak (about 2cloves

garlic, minced 1medium bunch

kale, ribs removed and coarsely chopped (to yield about 4 cups)3Tbsps

olive oil 237milliliters

small onion, diced (about 59milliliters

each currants and toasted pine nuts 0teaspoons

About each salt and freshly ground black pepper 2Tbsps

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.