Lunch: Provolone and Arugula-Stuffed Flank Steak

Recipe by Allison Fishman Peppery arugula and provolone add an unexpected bite to typical flank steak in these easy roll-ups.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Provolone and Arugula-Stuffed Flank Steak

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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.

Add a review for Provolone and Arugula-Stuffed Flank Steak