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 rich, nutty asiago pesto.

Active Time

40 Minutes

Servings

4-6

Ingredients

1 bunch Swiss chard, coarsely chopped
1/2 cup pitted green olives, halved
1 garlic clove, coarsely chopped
3 ounces BelGioioso Asiago cheese, grated (1 cup)
2 tablespoons olive oil
Salt and pepper
Crushed red pepper flakes
1 beef flank steak (about 1 1/2 to 1 3/4 pounds)

Cheese

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

Instructions

Grease grill grate. Heat grill to medium.
Place the Swiss chard, olives, garlic and asiago into a food processor. Cover and process until mixture is finely chopped, slowly stream in olive oil until blended. Season with salt, pepper and red pepper flakes.
Cut flank steak with a sharp knife in half horizontally from the long side to within 1/2 inch of edge, taking care not to cut all the way through. Open steak; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap.
Spread Swiss chard mixture over steak to within 1/2 inch of edges. Roll up tightly, jelly-roll style, starting with a long side. Secure with twine. Season with salt and pepper.
Grill steak roll, covered, over medium heat for 20-25 minutes or until a thermometer inserted into meat reaches 145°F, turning frequently. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices.

Recipe Tip

Total carbs for serving: 3 g.

Cheesemonger Tip

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