Created with Sketch. ADD YOUR REVIEW 2 Reviews
Total Time
1 Hour 30 Mins
Yield
Makes 4 servings
Leigh Beisch

How to Make It

Step 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 sauté 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.

Step 2

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

Step 3

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

Step 4

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. Sprinkle beef generously with salt and pepper.

Step 5

Heat vegetable oil in a large high-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 stock, cover, lower heat until liquid in pot is gently simmering, and cook 13 minutes.

Step 6

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.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews