The first time I had a chevre topped steak was in Idaho. The preparation was so simple and result absolutely memorable. It is made even better with Sweet Pea Cheese's Black Pepper Chevre.
Soak steaks in water for 1/2 hour. Preheat an outdoor grill for high heat. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired temperature. As soon as you transfer the steaks to plates, top each with 1 tbsp chevre and allow to rest for 2 to 3 minutes before serving.
If you like Beef
- Local Grass fed Beef
- Slow Roasted Brisket
- Pretty Darn Good Burgers
- Stuffed Peppers
- Know your farmer, know your food
Photo Credit: Julie Cecchini