Provolone and Arugula – Stuffed Flank Steak (5-28-13)

Mom's Tips

May 27th, 2013 by Stacie Linfor


  • 1 1/2 lb. flank steak
  • 2 small cloves garlic, finely chopped
  • 1 – 5oz pkg baby arugula/spinach
  • 1/4 lb. very thinly sliced deli provolone
  • kosher salt & peper
  • 3 Tbsp balsaic vinegar
  • 1 pint cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil


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/spinach over the steak, then lay the cheese on top. Roll up the steak and tie with kitchen twine. Season with 1/2 tsp each salt and pepperl.

3. Grill the steak, covered, turning occasionally and brushing with the vinegar, 15-18 minutes for medium-rare. Let rest for atleast 5 minutes before slicing.

4. In a large bowl, toss the tomatoes and onion with the lemon juice, oil and 1/2 tsp salt and pepper. Toss with remaining arugula/spinach; serve with the steak.


Stuff, roll and tie the meat. Brush with 2 Tbsp balsamic vinegar (for extra flavor), wrap tightly in plastic wrap and refrigerate for up to 1 day. Let stand at room temperature for 10 minutes before grilling.