Provolone and Arugula-Stuffed Flank Steak

1. 1

   Heat grill to medium-high.

2. 2

   Butterfly the steak: Cut it in half horizontally (don't cut all the way through) and open it like a book.

3. 3

   Rub the garlic over the inside of the steak.

4. 4

   Scatter 1 heaping cup of arugula over the steak, then lay the cheese on top.

5. 5

   Roll up the steak and tie with kitchen twine.

6. 6

   Season with 1/2 teaspoon each salt and pepper.

7. 7

   Grill the steak, covered, turning occasionally and brushing with the vinegar, 15 to 18 minutes for medium-rare.

8. 8

   Let rest for at least 5 minutes before slicing.

9. 9

   In a large bowl, toss the tomatoes and onion with the lemon juice, oil, and 1/4 teaspoon each salt and pepper.

10. 10

    Toss with the remaining arugula; serve with the steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.