Truffled Flank Steak
Credit
Mary Keehn, Cypress Grove Chevre
Notes
Because this recipe contains red meat and Cypress Grove’s hearty Truffle Tremor, it's a rare opportunity to pair a sturdy red wine (Cabernet, Cotes du Rhone, Super Tuscan) with goat cheese, which normally pairs better with white wine or lighter reds.
Ingredients
- 3 cloves garlic, minced
- 1½ tablespoons olive oil
- 8 oz fresh baby arugula
- 4 oz "Truffle Tremor" goat cheese
- 2 lbs flank steak, butterflied
- Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
Saute garlic in olive oil until soft. Add arugula 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.
Starting with the short side 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 F.
Allow steak to rest for ten minutes before carving.
Variation
Substitute New York steak for the flank steak.
Serving Suggestion
Cook the steak to desired doneness and serve on a bed of sauteed garlic, arugula and Truffle Tremor cheese.
Serves 6-8 people