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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
Serves 4

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Ready In: 30 Minutes

Prep Time: 10 Minutes     Cook Time: 20 Minutes

Ingredients
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Directions
Step 1:

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.

Step 2:

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.

Step 3:

Season steak with salt and pepper. Spread collard greens over surface of steak. Layer with slices of ham and cheese.

Step 4:

Roll the meat, making sure to keep it as compact as possible as you roll.

Step 5:

Once rolled, tie steak off in 1 1/2" intervals with kitchen twine. Season outside with salt and pepper.

Step 6:

Slice steak into cylinders in between each piece of twine.

Step 7:

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.