Directions:
- Heat olive oil in a large frying pan over medium-high heat. Add onion and cook until lightly browned, about 3 minutes; add garlic and anchovy paste and cook 2 minutes more. Add kale and sauté until beginning to wilt. Stir in 1 cup chicken stock and cook until most of the liquid has evaporated and the greens are completely wilted, about 10 minutes.
- Remove pan from heat and stir in cheese, currants, pine nuts, salt, and pepper.
- Lay flank steak on a large piece of plastic wrap and top with a second piece of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound beef to an even thickness of 3/8 in. Discard top sheet of plastic wrap. Spread filling on beef in a 1/2-in.-thick layer, leaving a 1/2-in. border on all sides.
- Beginning with a long edge and using plastic wrap as a guide, roll beef around filling and place it on the counter, seam side down. Tie beef with butcher's twine at 1-in. intervals, then tie one string around the roll lengthwise so the ends are tucked in and the filling is contained. Sprinkle beef generously with salt and pepper.
- Heat vegetable oil in a large high-sided frying pan over medium-high heat. Add beef and cook, turning, until well browned on all sides, about 8 minutes. Pour in wine and remaining 2 cups chicken stock, cover, lower heat until liquid in pot is gently simmering, and cook 13 minutes.
- Transfer beef from pot to a cutting board, cut off butcher's twine, and cover with foil. Bring braising liquid to a boil over high heat and boil until reduced to 1/2 cup, about 15 minutes. Slice beef into 1/2-in. slices and serve with gravy.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2490.65 Kcal (10428 kJ) | ||
| Calories from fat | 1337.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 148.63g | 229% | |
|---|---|---|---|
| Cholesterol | 564.27mg | 188% | |
| Sodium | 3515.03mg | 146% | |
| Potassium | 3553.53mg | 76% | |
| Total Carbs | 50.47g | 17% | |
| Sugars | 22.16g | 89% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 186.22g | 372% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 15mg | 84% | |
| Calcium | 915.1mg | 92% | |
| Amount Per 100 g | |||
| Calories | 133.08 Kcal (557 kJ) | ||
| Calories from fat | 71.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 229% | |
|---|---|---|---|
| Cholesterol | 30.15mg | 188% | |
| Sodium | 187.81mg | 146% | |
| Potassium | 189.87mg | 76% | |
| Total Carbs | 2.7g | 17% | |
| Sugars | 1.18g | 89% | |
| Dietary Fiber | 0.14g | 11% | |
| Protein | 9.95g | 372% | |
| Vitamin C | 1mg | 30% | |
| Iron | 0.8mg | 84% | |
| Calcium | 48.9mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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