Cheesy flank steak pinwheels loaded with caramelized onions, a garlic-herb spread, and a heaping amount of Hay There Truffle Gouda - need we say more? It's Rich, it's savory, and it's perfectly balanced with a hint of truffle. This show-stopping entrée is guaranteed to impress anyone you serve it to. Let's get to it!

Artikaas Truffle Gouda with Steak Pinwheels

INGREDIENTS:

Servings 5 people

  • 3 tbsp butter
  • 6 shallots, sliced
  • 2 - 2 1/4 lbs. flank steak
  • 3 tbsp chopped parsley, separated
  • 3 oz whipped cream cheese, room temperature
  • 1 garlic clove
  • 1/2 tbsp chopped chives
  • 6 oz Hay There Truffle Gouda shredded
  • 1 tbsp neutral high-smoke point oil, canola or vegetable oil

HOW TO MAKE IT:

  1. In a large pan over medium-low heat, melt the butter. Once hot, add the shallots and a pinch of salt. Mix to coat in the butter and cook down for 20 minutes, stirring every 5 minutes. Once golden brown, remove from the stove and let cool.
  2. To prep the meat, start by trimming off any excess fat or silver skin. Simply slide a sharp knife under the silver skin and cut away.
  3. Using a meat mallet or rolling pin, pound out the flank steak until it is about 1/4 inch thick throughout. Generously season with a few heavy pinches of kosher salt on both sides.
  4. In a separate bowl, combine the cream cheese, 1 tbsp of chopped parsley, and chopped chives with a pinch of salt. Mix to combine. Spread the cream cheese mixture evenly over one side of the flank steak, leaving a 1/4 inch border around all sides. Add the caramelized shallots and 4 oz of shredded Hay There Truffle Gouda cheese.
  5. Starting from one long side, tightly roll up the flank steak, keeping the filling tucked in as you go. Finish with the seam side down. Using 6-inch pieces of kitchen twine, tie the rolled flank steak at 2-inch intervals and cut away the excess string.
  6. Use a sharp knife to cut the roll into 2-inch pieces right next to the string.
  7. Preheat the oven to 450°F with a large cast-iron pan or heavy bottom pan inside. Once hot, add 1 tbsp of neutral oil. Carefully place the flank steak pinwheels into the pan and transfer to the oven. Roast for 5–6 minutes.
  8. Using a sharp spatula, scrape along the bottom of the pan to release the pinwheels and flip them over. Cook for another 5–6 minutes, then top with additional shredded cheese. Continue cooking for 6-7 minutes more, or until the internal temperature reaches 130°F –135°F.
  9. Remove from the oven and top with remaining chopped parsley. Enjoy!

truffle steak pinwheels

artikaas truffle gouda recipe