Flank Steak & Swiss Chard Roulade With Red Wine Sauce

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1 large bunch green Swiss chard

1 tablespoon olive oil + more as needed

1/2 cup finely diced yellow onion

Kosher salt, to taste

1 teaspoon minced garlic

1/2 teaspoon minced thyme

2 to 3 teaspoons Amontillado sherry

Freshly ground black pepper, to taste

2 to 3 ounces grated Gouda or Gruyere cheese, about 1/2- to 3/4-cup, to taste

1/3 to 1/2 cup panko bread crumbs

1 large flank steak, about 1 1/4 -1 1/2 pounds, butterflied along the grain (see Note)


1 to 2 teaspoons olive oil

2 tablespoons minced shallot

1 cup dry, not-too-tannic red wine

1 cup no- or low-salt chicken stock

Pinch of minced thyme (optional)

1/2 cup veal demiglace

1 teaspoon spicy brown mustard

Kosher salt and pepper to taste

2 to 3 tablespoons cold butter, cut into several pieces

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