This was a fun recipe with beautiful results, but honestly, I haven't made the whole recipe since that first time. I so loved the stuffing that I make that as a side dish on a regular basis. Based on the ingredients, I call it Sicilian Kale. It is amazing how meaty and filling it is. I think the combo of the chicken broth and anchovy paste is what makes it so delicious.
Flank Steak Braciole
Braciole is a traditional Italian braised beef dish usually stuffed with meat and cheeses. Ours is stuffed with winter greens, but it's just as satisfying as the original. Prep and Cook Time: 1 hour, 30 minutes. Notes: If you have filling left over, serve it as a side dish or save for another night, to toss with pasta for a hearty main course.
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1 Hour, 30 Minutes
- Calories: 619
- Calories from fat: 60%
- Protein: 43g
- Fat: 41g
- Saturated fat: 12g
- Carbohydrate: 21g
- Fiber: 3g
- Sodium: 822mg
- Cholesterol: 94mg
- 3 tablespoons olive oil
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 teaspoon anchovy paste
- 1 medium bunch kale, ribs removed and coarsely chopped (to yield about 4 cups)
- 3 cups chicken stock
- 1/4 cup grated romano or aged asiago 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 tablespoons vegetable oil
- 1 cup dry red wine
- 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.
- 2. Remove pan from heat and stir in cheese, currants, pine nuts, salt, and pepper.
- 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.
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per serving.
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