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Truffled Flank Steak

Ingredients
  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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Gourmet
Story
Because this recipe combines steak and Cypress Grove Truffle Tremor, it’s a rare occasion to pair a sturdy red wine with tangy goat cheese.

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