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

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)