Kale-Peanut Pesto Rolled Flank Steak

By FARMER AND CHEF SOUTH

This recipe is a variation of one created by chef Nate Sloan of Hickory Nut Gap Farm for Farmer and Chef Asheville. Using a meat mallet tenderizes the steak, makes it easier to roll, and allows it to cook evenly. Sloan makes the filling with local kale and cheese.

Makes 6 servings

Ingredients

For filling:

1 bunch fresh kale, about 1/2 pound

1/3 cup fresh shelled peanuts, toasted

1/4 cup grated Romano cheese

3 tablespoons roasted garlic in olive oil (garlic confit)

1/4 cup extra-virgin olive oil

Salt and black pepper to taste

For steak:

1 (1.5-pound) flank steak

2 tablespoons olive oil

3/4 teaspoon salt

3/4 teaspoon cracked black pepper

Directions

For filling: Bring a pot of water to boil over high heat. Add salt. Fill a large bowl with ice and water. Add kale to boiling water and blanch until just tender, 1–2 minutes. Using tongs, transfer kale to ice water. Drain in a colander and squeeze dry. Chop and place in the bowl of a food processor. Add peanuts, cheese, and garlic to the bowl and pulse until well blended. With food processor running, gradually add olive oil, processing until well blended. Season to taste with salt and pepper.

For steak: Bring steak to room temperature, about 20 minutes.

Heat the grill to medium-high or preheat the oven to 400°. Pound the steak on a stable work surface with a meat mallet until it is an even half-inch thick. Place it so the long side is closest to you. Brush the steak with oil and sprinkle with salt and pepper.

Spread the kale mixture over the meat, leaving a half-inch border. Roll the steak over the kale mixture like a jellyroll. Tuck in the ends and tie it in 4 or 5 places with butcher’s twine.

Grill the rolled steak, turning as it browns, until it reaches desired temperature. For medium-rare, cook for 15–20 minutes, or until an instant read thermometer inserted in the center of the roll reads 125°. Alternatively, roast the rolled steak on rack in a roasting pan. Let stand for 5 to 10 minutes before slicing.

Christine Sykes Lowe and Debby Maugans, Edible Asheville’s recipe editors, are the owners of the media company Farmer and Chef South and the authors of the cookbook Farmer and Chef Asheville. Visit farmerandchefsouth.com.