Ingredients
- 2 lb flat iron (trimmed)
- 3 cloves garlic (mashed)
- 6 sprigs fresh thyme
- 3 tbsp olive oil
- Salt and pepper
- ½ cup fermented black garlic* (peeled)
- 1 tbsp extra virgin olive oil
- ½ lb shiitake mushrooms (thinly sliced)
- 2 tbsp olive oil
- Salt and pepper
- 1 large shallot (minced)
- 2 tbsp red wine vinegar
- Fresh thyme (chopped)
- 2 tbsp olive oil
Directions
Step 1
Marinate the steak with garlic, thyme, olive oil salt and pepper. Cover and refrigerate for 3 hours or overnight.
Step 2
Remove the skin from the cloves. Place the garlic in the work bowl of a food processor, add olive oil. Process until smooth. Reserve.
Step 3
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.
Step 4
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.
Step 5
*Fermented black garlic may be found in a specialty market or Asian grocery store.
Step 6
Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.
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