1 2½-pound flank steak, trimmed of excess fat
kosher salt
freshly ground black pepper
1 cup milk
2 cups Swiss chard leaves, well rinsed and coarsely chopped
2 carrots, shredded
3 large hard-cooked eggs, peeled and quartered lengthwise
½ cup large pitted green Spanish olives, halved lengthwise
½ small yellow onion, sliced into thin rings
1∕³ cup small pickled hot peppers, such as Goya, drained and chopped
¼ cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 cup hearty red wine, preferably Argentine malbec
1 cup reduced-sodium beef broth
1 large yellow onion, cut into 4 wedges
¼ cup fresh flat-leaf parsley, chopped
1 head garlic, cut in half
6 fresh thyme sprigs
6 fresh oregano sprigs
2 bay leaves
3 tablespoons all-purpose flour
¼ cup water