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Stuffed Steak Pockets

Stuffed steak pockets (roast beef) with arugula, Parmesan & pine nuts – briefly grilled, glazed with “Truffle Shuffle” (53°C)

Ingredients for 4 servings

  • 4 slices of lean roast beef steak, about 8–10 mm thick
  • Rock'n'Rubs "The Winner Steaks it All"
  • ½ tbsp Rock'n'Rubs "Truffle Shuffle"
  • toasted pine nuts
  • Parmesan flakes
  • Arugula
  • 4 finger food skewers
  • 60 ml butter

Preparation

Step-by-step instructions

  1. 1

    Preparation

    Toast the pine nuts, wash and dry the arugula, and set aside the Parmesan flakes. Preheat the grill or plancha: set up for direct high heat and an indirect zone.

  2. 2

    Mix truffle butter

    Melt 60 ml butter and mix with ½ tbsp Rock'n'Rubs "Truffle Shuffle". Keep warm.

  3. 3

    Pound the steaks flat & season

    Gently flatten 4 slices of roast beef (8–10 mm thick) between sheets of plastic wrap. Season both sides with Rock'n'Rubs "The Winner Steaks it All" seasoning blend.

  4. 4

    Fill

    Top each slice with Parmesan flakes, arugula, and toasted pine nuts. Fold in half to form a pocket and secure with finger food skewers.

  5. 5

    Sear until spicy and browned

    Sear briefly on each side over high heat on the grill grate or plancha until you get a bold, caramelized crust.

  6. 6

    Glaze & simmer

    Brush with the truffle butter and move to the indirect heat zone (or reduce the heat). Cook until the internal temperature reaches about 53°C for medium-rare.

  7. 7

    Let rest

    Let rest, covered, for 3–5 minutes to allow the juices to redistribute.

  8. 8

    Serve

    Remove the skewers, cut the pockets in half or slice them open, finish with a touch of "Truffle Shuffle" if desired, and serve immediately.

Tip:

  1. It works just as well in a skillet: Preheat cast iron until very hot, sear on both sides, glaze with truffle butter, and let it rest briefly over low heat. For medium, aim for 56–58 °C.