Recipe(tried): Stuffed Steak with Chard and Prosciutto

Stuffed Steak with Chard and Prosciutto
My mother had clipped this recipe ages ago, though the magazine it came from is a mystery. Since she still has a huge harvest of swiss chard (it hasn't bolted yet!), we thought it would be a great recipe for this past weekend when my father's cousins were expected. It's a great alternative to the long-cooking Italian-style stuffed meat rolls, too. Very tasty! Served it with the noodles, a greek salad and some good bread. The stuffed peaches I posted recently were dessert, served with vanilla ice cream. It was a big hit!

Makes 6 servings

One 2-lb. Sirloin steak, 1-1/2 inches thick (the butcher in the supermarket will cut this for you)
Marinade:
1/2 cup beef broth
2 TBL balsamic vinegar
1 TBL extra virgin olive oil
4 garlic cloves, crushed
1/4 tsp salt
1/4 tsp freshly ground pepper

Stuffing:
1 pound Swiss chard, tough stems removed, leaves coarsely chopped (or use spinach or kale, but cook spinach less time and kale more!)
2 tsp extra-virgin olive oil
1 cup chopped onions (one large)
2 ounces prosciutto or smoked ham, chopped (I used Virginia country ham, since there were leftovers in the freezer)
1 TBL minced garlic
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh breadcrumbs (about 1 small slice bread)

16-oz. whole tomatoes, drained and chopped (or use fresh tomatoes)
8 oz. noodles, cooked according to package directions

With one short end of the steak facing you, cut a 3-inch-wide slit in center of steak with a long, sharp knife. Work the knife toward the back of the meat, but not all the way through, to create a pocket.

Combine marinade ingredients and place steak in marinade, turning to coat. Let stand at room temperature 30 minutes, turning once (I marinated it most of the day in the fridge).

Make stuffing by heating a large skillet over medium-high heat. Add swiss chard and 2 TBL water and cook 3 minutes until softened. Transfer to colander; push with back of spoon to remove excess liquid. Set aside. Wipe skillet dry. Heat oil over medium-high heat; add onions, prosciutto and garlic. Cook 3 to 5 minutes, until onions are softened. Add salt and pepper. Transfer mixture to medium bowl; stir in swiss chard and breadcrumbs. Remove steak from marinade; reserve remaining marinade. Stuff pocket in steak with chard mixture.

Heat oven to 400F. In same hot skillet over high heat, brown steak for 2 minutes on each side. Place in casserole dish that has a lid. Add remaining marinade and tomatoes to skillet and bring to a boil for 1 minute. Pour over steak and cover. Roast for 20 to 25 minutes, until the meat thermometer inserted in center reaches 135F for medium rare.

Transfer meat to cutting board, cover loosely with foil and let stand 10 minutes. Bring sauce to boil in a saucepan over high heat and cook 2 minutes to thicken. Thinly slice steak across the grain and serve with noodles and sauce.