Provolone & Arugula Stuffed Flank Steak

By khojnicki

Ingredients

• 1 1/2 lb flank steak
• 2 cloves garlic, finely chopped
• 1 5 oz. pkg baby arugula
• 1/4 lb very thinly sliced deli provolone
• Kosher salt and pepper
• 3 tbsp balsamic vinegar
• 1 pint cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil

Details

Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

Heat grill to medium high. Butterfly the steak.

Rub 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 tsp each salt and pepper.

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

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