This recipe for morel-grilled rib eye steak is from the cookbook:
“Heartland: The Cookbook”, by Judith Fertig
Author Judith Fertig notes:
No matter if your steak is Hereford, Angus, Highland, Wagyu, or anonymous: Slather on this grilling paste that also functions as a marinade. Dried morel mushrooms–or other dried wild mushrooms like porcini, available in the produce section of better grocery stores or online–can make a very savory addition to the spice cupboard. Simply grind them into a powder in a clean coffee grinder or blender, and then use them in delicious concoctions like this one. Slather this paste on a big, thick sirloin, on smaller filet mignons, or on pork tenderloin destined for the grill. Marinate for at least 30 minutes, then sear. This paste gives foods a deep, complex, beefy flavor.
Cooks&Books&Recipes Editors’ Notes:
If you’re looking for a way to take your grilling to the next level without taking a huge chunk of time, this morel-grilled rib eye steak is it. I admit: this marinade/paste/rub was so simple, we weren’t expecting much. But it’s the perfect combo of seasonings, bringing out the flavor and texture of the meat without overpowering either. We immediately made up another batch to keep on hand. Although we don’t really need an excuse to grill more steak, this is an extra-tasty reason.
Featured Recipe From: Heartland: The Cookbook
Yield: Serves 4
Morel Grilling Paste
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 5 large cloves garlic, minced
- 1 tablespoon red pepper flakes
- 1 tablespoon freshly ground
- black pepper
- ¼ cup dried morel mushrooms, ground to a powder in a coffee grinder
- ¼ cup canola oil
- 4 (1 inch thick) boneless rib-eye steaks
1. For the grilling paste, mix the sugar, salt, garlic, red pepper flakes, black pepper, morel powder, and oil together in a small bowl until it forms a paste. Slather the steaks with the paste and let marinate at room temperature for at least 30 minutes.
2. Meanwhile, prepare a medium-hot fire in your grill.
3. Grill the steaks for 3 minutes per side, turning once, for medium-rare.
© 2011 Judith Fertig
Reprinted with permission from Heartland: The Cookbook, by Judith Fertig (Andrews McMeel Publishing)