Truffled Flank Steak Recipe

Truffled Flank Steak picture


Main IngredientInterest Group

Recipe 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.


 Garlic3 Clove (15 gm), minced
 Extra virgin olive oil2 Tablespoon
 Baby arugula8 Ounce
 Cypress grove chevre4 Ounce (Truffle Tremor)
 Flank steak2 Pound, butterflied
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2255 Calories from Fat 1101

% Daily Value*

Total Fat 117 g180%

Saturated Fat 46.3 g231.3%

Trans Fat 0 g

Cholesterol 359.1 mg

Sodium 2516.1 mg104.8%

Total Carbohydrates 15 g5.1%

Dietary Fiber 4.2 g16.8%

Sugars 5.4 g

Protein 219 g438.3%

Vitamin A 130.5% Vitamin C 64.8%

Calcium 121.2% Iron 70.2%

*Based on a 2000 Calorie diet


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