• 5 lbs. flank steak, trimmed
• 34 oz. arugula
• 17 Ru’s Goat Cheese Pierogi
• 1 cup soy sauce, reduced sodium
• 1 cup white vinegar
• 1 cup sugar
•  ½ cup Worcestershire sauce
• 1 Tbsp. each

o    Sugar

o    Garlic powder

o    Oregano

o    Thyme

o    Crushed Red Pepper flakes

o    Sesame seeds

1. Mix all marinade ingredients together…place steak in pan and pour marinade over steak
2. Let marinate anywhere from 4-24 hours in refrigerator
3. Heat grill or grill pan  on high (get as hot as possible)
4. Sear steak on both sides.  Turning once per side and only flipping once

** You want to get a good sear on both sides à the sugar from the marinade will help with this greatly**

Time steak is on the grill to achieve medium rare à

1. Side one 7-9 minutes.  Turn half rotation after 3.5-4 minutes.  Flip
2. Side two 6-8 minutes.  Turn half rotation after 3-4 minutes
3. Take off grill and let rest on cutting board for 10 minutes covered with a piece of foil do not wrap (just loosely cover with foil
4. Sauté pierogi in olive oil until golden brown and heated through
5. Approximately 3 minutes on a side on medium heat in sauté pan

Plating:

• Place 2oz. of arugula down in center of plate
• Place one Ru’s Goat Cheese Pierogi on top of arugula
• Place 2 oz. of flank steak on top of pierogi and serve