Name: Provolone and Arugula-Stuffed Flank Steak
Prep time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lb. flank steak; 2 clove garlic; 1 package baby arugula; 1/4 lb. very thinly sliced deli provolone; kosher salt; Pepper; 3 tbsp. balsamic vinegar; 1 pt. cherry tomatoes; 1/2 small red onion; 1 tbsp. fresh lemon juice; 1 tbsp. olive oil

Step 1Heat grill to medium-high. Butterfly the steak: Cut it in half horizontally (don't cut all the way through) and open it like a book.

Step 2Rub the garlic over the inside of the steak. Scatter 1 heaping cup of arugula over the steak, then lay the cheese on top. Roll up the steak and tie with kitchen twine. Season with 1/2 teaspoon each salt and pepper.

Step 3Grill the steak, covered, turning occasionally and brushing with the vinegar, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.

Step 4In a large bowl, toss the tomatoes and onion with the lemon juice, oil, and 1/4 teaspoon each salt and pepper. Toss with the remaining arugula; serve with the steak.

Provolone and Arugula-Stuffed Flank Steak

Ingredients

Directions

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