Ingredients:

• 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

Directions:

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.

**MAKE AHEAD**

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.