Yum

Does anyone else have a shelf full of cookbooks that you rarely use? I'm working on cracking the bindings on a few of mine. New mission: make one new recipe a week. Clearly not an insurmountable task. Most recently, the recipe of choice was Flank Steak Rolled with Swiss Chard from the buffet book by Carole Peck. It's a cool book, organized seasonally and by menu. This recipe is from her Summer Cookout menu, and can be made on the grill though I made it in the oven.
Adapted from Carole Peck's the buffet book.

flank steak- pounded to about 1" thickness
(for you kosher folk, you can use chuck, but ask your butcher to slice it in half the long flat way so you can pound it thin.)
olive oil
1 c diced onion
1/2 lb diced mushrooms (optional)
4 cloves minced garlic
salt and pepper
bunch of swiss chard, washed, stems removed, coarsely chopped
2 Tbsp dijon mustard
1 1/2 Tbsp fresh thyme leaves(The original recipe also has cheese in the filling, but it was delicious without.)

1. In a large skillet, saute onions and mushrooms until soft. Season with a bit of salt and pepper.
2. Add swiss chard and fold lightly until wilted. Set mixture aside to cool.
3. Place steak on a board. Spread with mustard and sprinkle with thyme.
4. Spread chard mixture over steak, leaving a 1 inch border around the filling.
5. Roll up the short end of the steak. Place roll on a large piece of tin foil and tightly wrap. Place the foil packet on a cooking sheet with edges, it might leak a bit.
6. Bake in a 400 degree oven for 30-35 minutes. Let rest for another 15 minutes before unwrapping.
7. Slice and serve.

When I made this I had a lot of extra chard filling which I served along with the steak. It was all so yummy and tender. We served the steak with roasted potatoes and sauteed green beans. As Alton Brown would say, it was "good eats."