As most of you probably know, kale is considered a super food, but I confess that I have avoided it until now. I had tried it mostly in salads before this recipe and found it to be bitter. Thankfully, my family convinced me to try this recipe, as I was very uncertain about using kale. The kale stuffing is absolutely delicious! I am very glad that I made this recipe. If you are leery of this green (like I was), I encourage you to give this steak and kale combination a try.
This is a great recipe for entertaining because it is fairly easy, and it looks very impressive. The taste is amazing! It is hard to describe how yummy these pinwheels are, but I will do my best! Flank steak is a naturally lean cut of beef. You don't have to worry! It tastes just like steak - meaning delicious! When you combine the steak with the recipe's marinade, you have perfection. The marinade increases and compliments the flavor of the steak perfectly. It also helps that the flavor (of both marinade and steak) are amplified through the cooking process (searing and roasting). I highly recommend serving this meal with the Garlic Red Potatoes which will be posted on Thursday, March 2nd. The link to the potatoes will also be added to this post in the near future. If you think this dish cannot get any better, think again! This meal is under 400 calories and has 33 grams of protein. You also get healthy greens too! How great is that!
1. Read through the recipe! Give yourself plenty of time to prepare all of your ingredients. This helps especially, if you are serving this meal to company.
2. If you do not have an oven proof skillet, don't worry! All you need to do is transfer the rolled and seared steak (carefully!) to a roasting pan. Just make sure your pan can withstand 425F.
3. When you are slicing the steak, there is a possibility that your steak might be a little on the rare side if your insta-thermometer did not read properly (it happens). Do not panic. Simply place the sliced steaks back in the oven for a few minutes. Keep a careful eye on your dish as you do not want to over-cook and toughen your steak.
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon minced fresh garlic
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh oregano
1 teaspoon black pepper
1/2 teaspoon Kosher salt
1 and 1/2 pounds flank steak, trimmed of excess fat
1/2 teaspoon red pepper flakes
1 cup diced onions
6 cups chopped kale leaves
2 tables olive oil, divided
8 ounces fresh mozzarella, cut into 1/4 inch slices
Salt and black pepper to taste
Preheat oven 425 degrees. Whisk the olive oil, balsamic vinegar, garlic, rosemary, oregano, black pepper, and Kosher salt into a marinade. Pour whisked marinade into a resealable (1 gallon) plastic bag. Butterfly steak by slicing it in 1/2 lengthwise, leaving one end attached, then opening the steak like a book. Cover the steak with plastic wrap, and pound to approximately 1/2 inch thick. Add steak to marinade, and seal bag. Marinate at least 10 minutes.
For the stuffing, sauté onions in 1 tablespoon of oil in a sauté pan over medium or high heat until onions are softened. This should take 3 minutes. Add pepper flakes, and sauté 30 seconds. Add kale, and sauté 3 to 5 minutes until wilted and tender. Remove mixture from pan, and let cool to room temperature. Remove the steak from the marinade, and pat dry with paper towels. Lay the steak flat (cut side up) on the cutting board. Arrange the mozzarella on steak, leaving 1 inch boarder around the edge. Top the mozzarella with the cooled kale mixture. Tightly roll the steak into a log. Tie the steak with kitchen string (or twine). Season the steak with salt and pepper to taste.
Heat 1 tablespoon of oil in a large oven proof skillet over medium to high heat. Sear the steak on 4 sides, starting with the seam side up, 2 to 3 minutes per side. Transfer to the oven. Roast 20 to 25 minutes until an insta-read thermometer inserted in the center of the spiral registers at 100 degrees and the outermost layer registers as 140 to 160 degrees for medium rare. Let the steak rest for 5 to 10 minutes. Remove the string, and slice the pinwheel. Six servings.
(edited by Anna Weicht)
From Simple and Healthy Cuisine Tonight Spring 2014