RECIPES

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 green filling boasting the delicious flavor of BelGioioso Asiago cheese.

Steak Roulade with Swiss Chard and Asiago Pesto
Active Time
35 Minutes
Servings
4-6

Ingredients

Ingredients List

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.

Instructions

  1. Soak toothpicks in water for at least 20 minutes.
  2. Place Swiss chard, green olives, garlic and asiago in a food processor. Cover and process, slowly streaming in olive oil until combined. Season with salt, pepper and red pepper flakes to taste.
  3. 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. 
  4. 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). Cover and let stand for 10 minutes. Slice into 1/2-inch pinwheels to serve. Discard toothpicks.  

Recipe Tips

  • Total carbs for serving: 3 g.
  • For tender steak, slice pinwheels against the grain of the meat.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Asiago cheese is named after a small town in northern Italy. It's slightly sweeter and nuttier than parmesan, and the flavor varies from buttery mild to robust, depending on age.

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