Flat Iron Steak with Shiitake Mushroom Relish

Yield: Serves 6
Chef: Chef Brian Streeter
Our Concrete Egg Fermentation Hall


2 lbs. flat iron, trimmed
3 cloves garlic, mashed
6 sprigs fresh thyme
3 Tbsp. olive oil
Salt and pepper
1/2 C fermented black garlic*, peeled
1 Tbsp. extra virgin olive oil
1/2 lb. shiitake mushrooms, thinly sliced
2 Tbsp. olive oil
Salt and pepper
1 large shallot, minced
2 Tbsp. red wine vinegar
1 Tbsp. fresh thyme, chopped
2 Tbsp. olive oil


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. Spread mushrooms on a parchment-lined baking sheet and bake for 10-15 minutes until golden to light brown in color. Allow to cool and 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 a glass of Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon