Rolled-Flank-SteakRolled Flank Steak Stuffed With Arugula, Garlic, and Scallions

Serves 6

8 cloves garlic
1 teaspoon salt, plus more to taste
3 pounds flank steak, trimmed of excess fat
Fresh black pepper, to taste
3 cups arugula
1 bunch scallions, tops and roots trimmed, cut in half crosswise
1⁄4 cup olive oil


Prepare the garlic paste: Prepare a paste by mashing the garlic cloves with the salt in a mortar and pestle. If you do not have one, you can create one by using a heavy glass cup and the back of a wooden spoon. Otherwise, simply sprinkle the garlic with the salt and use a knife to chop it very finely by hand. In either case, you should end up with a wet garlic paste.

Pound the beef: Using the flat end of a meat pounder or tenderizer, pound the meat until it measures about 1⁄2-inch even thickness.

Season beef, add toppings, and roll: Season the beef on both sides with salt and pepper and place lengthwise in front of you. (The short sides of the rectangle should be parallel to you.)
Slather the garlic paste all over one side of the beef and top with the arugula and scallions. Drizzle half the olive oil over the vegetables and season with black pepper.
Starting with the short side closest to you, begin rolling the beef tightly, being careful to keep the arugula and scallions from falling out. You should end up with a tightly wound cylinder of flank steak.
Place the seam side of the beef on your work surface and cut two long pieces of cotton twine.
Place each a few inches apart under the meat and tie tightly around the rolled beef and into a knot.

Cook and serve: Preheat your oven to 350˚F. Place the rest of the olive oil on a large oven-safe sauté pan and set it over high heat. When the oil begins toCuban-Roast-Pork smoke, place the rolled meat on the pan seam side down. Cook for 3 to 4 minutes or until the meat seals its seam and develops a charred crust.
Rotate the meat a quarter turn and continue cooking until all four sides are seared. Transfer the pan to the oven and continue cooking until the meat reaches your desired doneness.
Allow the meat to rest for 5 minutes before removing the string and slicing.

COOKING NOTES
Tying the meat: Flank steak is a cut that comes from the abdominal muscle of the cow. It is a long, flat muscle that typically has a pointy end and a blunt end on its short side. To ensure that your rolled beef will sear its seam properly, make sure to start rolling the steak using the pointy, thinner end of the cut. And once rolled, make sure to tie enough strings—about two or three—to keep the meat securely rolled.

Taking an internal temperature: When taking the internal temperature of the meat, be careful to maintain the tip of the thermometer probe inside the beef. Because the thin meat is rolled around vegetables, it is easy to accidentally take an incorrect measurement of the vegetables instead of the beef.

Advance preparation: The meat can be rolled and left refrigerated several hours before grilling. Make sure to bring the meat to room temperature before grilling.

TD&N Nutrient Analysis: Calories: 444; Total Fat: 26 g; Saturated Fat: 8 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 13 g; Cholesterol: 79 mg; Sodium: 515 mg; Carbohydrates: 3 g; Fiber: 1 g; Protein: 49 g