Provolone and Arugula-Stuffed Flank Steak

Flank Steak


  • 1-1/2 lb of flank steak
  • 2 small cloves garlic, finely chopped
  • 1 5-oz pk baby arugula
  • ¼ lb very thinly sliced deli provolone
  • 3 Tbsp balsamic vinegar
  • 1 pint cherry tomatoes, quartered
  • ½ small red onion, thinly sliced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • Kosher salt and pepper



  1. Heat 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.
  2. 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 ½ tsp salt and pepper.
  3. Grill the streak, covered, turning occasionally and brushing with the vinegar, 15 to 18 minutes for medium-rare.  Let rest for 5 minutes before slicing.
  4. In a large bowl, toss the tomatoes and onions with lemon juice, oil, and ¼ tsp each salt and pepper.  Toss the remaining arugula; serve with the steak.


Found this wonderful recipe in woman’s day…

About lumar1298

Love to read, write, and meditate. I Also have a creative side. I enjoy crafting and designing and when I want action, then I dance.
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4 Responses to Provolone and Arugula-Stuffed Flank Steak

  1. sybaritica says:

    I bet the bittereness of the arugula works very nicely with the pungency of the provolone 🙂


  2. Kristin says:

    I am making this! It sounds delicious. I will use goat cheddar cheese though, since I am sensitive to cow’s milk.


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