Provolone and Arugula-Stuffed Flank Steak
- 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
- 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.
- 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 teaspoon each salt and pepper.
- Grill 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.
- In 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.
flank steak, clove garlic, baby arugula, very, kosher salt, pepper, balsamic vinegar, cherry tomatoes, red onion, lemon juice, olive oil
Taken from www.delish.com/recipefinder/provolone-arugula-stuffed-flank-steak-recipe-wdy0613 (may not work)