Provolone and Arugula-Stuffed Flank Steak

Ingredients

• 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

 

Preparation

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…