Yield: 6 Servings
Chef: Chef Thomas Sixsmith
Marinate the steak with garlic, thyme, olive oil salt and pepper. Cover and refrigerate for 3 hours or overnight.
Remove the skin from the cloves. Place the garlic in the work bowl of a food processor, add olive oil. Process until smooth. Reserve.
Preheat the oven to 375˚F. Combine the mushrooms, oil, salt and pepper in a bowl and toss to combine. Then spread mushrooms on a parchment lined baking sheet and bake for 10-15 minutes until golden to light brown in color. Allow to cool. Transfer to the surface of a cutting board and chop finely. Then place the mushrooms in a bowl with the shallots, vinegar, thyme and oil. Leftover relish can be refrigerated for up to 2 weeks. Adjust seasonings by add salt if needed.
Grill steak over a hot fire for about 3-4 minutes per side for medium rare. Slice across the grain into thin slices and serve with a spoonful of fermented black garlic and spoonful of shiitake relish.
*Fermented black garlic may be found in a specialty market or Asian grocery store.
Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.
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