Stuffed Rolled Flank Steak
Enjoy a hearty meal of juicy ham and Provolone cheese layered on champagne dressing-infused collard greens. A fitting filling for tender flank steak rolls!
Ready In: 30 Minutes
Prep Time: 10 Minutes Cook Time: 20 Minutes
Preheat oven to 350°F. Heat skillet with 1 tablespoon oil and sauté collard greens until tender. Drizzle with dressing. Add garlic, salt and pepper. Sauté an additional minute or two until garlic is tender. Set aside.
With a sharp knife, butterfly steak in half lengthwise, cutting parallel to your work surface. Make sure not to cut all the way through. Fold open like a book and flatten.
Season steak with salt and pepper. Spread collard greens over surface of steak. Layer with slices of ham and cheese.
Roll the meat, making sure to keep it as compact as possible as you roll.
Once rolled, tie steak off in 1 1/2" intervals with kitchen twine. Season outside with salt and pepper.
Slice steak into cylinders in between each piece of twine.
Heat oven-proof skillet with 1 tablespoon oil over high heat. When hot, add rolls of steak and sear 1 minute per side. Place in oven and cook until medium rare, about 10 to 12 minutes.