Steak Roulade with Swiss Chard and Asiago Pesto

Steak Roulade with Swiss Chard and Asiago Pesto

It's impressive to look at but even better to eat - delicious stuffed flank steak is filled with a pretty filling boasting Wisconsin asiago cheese.

servings
4-6

Ingredients










Cooking Instructions

1

Place Swiss chard, olives, garlic and asiago in a food processor. Cover and process, slowely streaming in olive oil until combined. Season with salt, pepper and red pepper flakes to taste.


2

Slice flank steak with a sharp knife horizontally from the long side to within 1/2 inch of the edge. Open steak; cover with plastic wrap. Flatten to a 1/4-inch thickness. Remove plastic wrap. Spread Swiss chard mixture over steak, leaving 1/2 inch at edges. Roll up tightly jelly-roll style, with the direction of the meat grain going from left to right. Secure with toothpicks. Season outside of meat with salt and pepper to taste. 


3

Grease grill grate. Grill steak roll, covered, over medium heat for 20-25 minutes, turning frequently, or until a thermometer reaches 145°F (medium-rare). Remove from grill. Cover and let stand 10 minutes. Discard toothpicks. Slice into 1/2-inch pinwheels to serve.


*Note: Total carbs for serving: 3 g.


Recipe Tip: For tender steak, slice pinwheels against the grain of the meat.


Ingredients










Cooking Instructions

1

Place Swiss chard, olives, garlic and asiago in a food processor. Cover and process, slowely streaming in olive oil until combined. Season with salt, pepper and red pepper flakes to taste.


2

Slice flank steak with a sharp knife horizontally from the long side to within 1/2 inch of the edge. Open steak; cover with plastic wrap. Flatten to a 1/4-inch thickness. Remove plastic wrap. Spread Swiss chard mixture over steak, leaving 1/2 inch at edges. Roll up tightly jelly-roll style, with the direction of the meat grain going from left to right. Secure with toothpicks. Season outside of meat with salt and pepper to taste. 


3

Grease grill grate. Grill steak roll, covered, over medium heat for 20-25 minutes, turning frequently, or until a thermometer reaches 145°F (medium-rare). Remove from grill. Cover and let stand 10 minutes. Discard toothpicks. Slice into 1/2-inch pinwheels to serve.


*Note: Total carbs for serving: 3 g.


Recipe Tip: For tender steak, slice pinwheels against the grain of the meat.


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