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Mary Keehn, Cypress Grove Chevre
Serves 6-8 people
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.
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
Preheat oven to 350 degrees
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.
Allow steak to rest for ten minutes before carving.
Substitute New York steak for the flank steak.
Cook the steak to desired doneness and serve on a bed of sauteed garlic, arugula and Truffle Tremor cheese.
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