Truffled Flank Steak
|Garlic||3 Clove (15 gm), minced|
|Extra virgin olive oil||2 Tablespoon|
|Baby arugula||8 Ounce|
|Cypress grove chevre||4 Ounce (Truffle Tremor)|
|Flank steak||2 Pound, butterflied|
|Freshly ground black pepper||To Taste|
Preheat oven to 350 degrees.
Sauté garlic in olive oil until soft. Add arugula, saute until slightly wilted and remove mixture from heat. Spread garlic and arugula mixture into middle of the long end of the flank steak. Crumble Truffle Tremor on top of the mixture.
Beginning with the short sides of the steak, tuck in the sides and roll the flank steak snugly, as you would a burrito. Secure with kitchen twine. Sprinkle with salt and pepper to taste.
In a skillet on medium-high heat, sear the flank steak on all sides until brown. Finish cooking in the oven for 20-25 minutes or until the internal temperature reaches 130 degrees.
Allow steak to rest for 10 minutes before slicing.
Variations: Substitute New York steak for the flank steak. Cook the steak to desired doneness and serve on a bed of sautéed garlic, arugula and Truffle Tremor cheese.
To learn more about Cypress Grove Chevre and how you can incorporate their great cheese in your recipes visit www.cypressgrovechevre.com.