Provolone and Arugula-Stuffed Flank Steak
Nov 11, 2014
Peppery arugula and provolone add an unexpected bite to typical flank steak in these easy roll-ups.
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Prep Time: 0 hours 25
Total Time: 0 hours 30
1 1/2 lb. flank steak
package baby arugula
1/4 lb. very thinly sliced deli provolone
3 tbsp. balsamic vinegar
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.
Video: Heart of the Home - Flank Steak Sandwich
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Date: 01.12.2018, 20:43 / Views: 42435