Provolone and Arugula-Stuffed Flank Steak

  1. Heat grill to medium-high.
  2. Butterfly the steak: Cut it in half horizontally (don't cut all the way through) and open it like a book.
  3. Rub the garlic over the inside of the steak.
  4. Scatter 1 heaping cup of arugula over the steak, then lay the cheese on top.
  5. Roll up the steak and tie with kitchen twine.
  6. Season with 1/2 teaspoon each salt and pepper.
  7. Grill the steak, covered, turning occasionally and brushing with the vinegar, 15 to 18 minutes for medium-rare.
  8. Let rest for at least 5 minutes before slicing.
  9. In a large bowl, toss the tomatoes and onion with the lemon juice, oil, and 1/4 teaspoon each salt and pepper.
  10. 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)

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