Porcini-Rubbed Steak and the Mixed Grill BBQ
It is less of an issue in France, where typical grocery store packaging might include two chicken breasts, six sausages, four steaks, but in the United States, everything is “supersized” I end up with bits and pieces in my freezer. The good news is that cleaning out my fridge is the perfect excuse to invite some friends over for a mixed grill barbeque dinner. There was also some incentive to create a food-pairing that would stand up to the hearty 2016 vintage of Domaine Pey Blac Instinct a red wine blend of Carignan, Marselan, and Grenache noir grapes.
Enjoy this recipe for porcini-rubbed steak was the food-lovers answer to that wine question.
Porcini-Rubbed Steak Mixed Grill BBQ
Recipe adapted from the from Mozza cookbook.
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I do not recommend grilling the steaks over a flame; I found the porcini rub and flavor burn away. Using a cast iron skillet gave me the best caramelization without losing the porcini flavor.
I purchased my European porcini powder from Far West Fungi in the Ferry Building in San Francisco; you can order from them online or make your own by running porcini mushrooms in a spice grinder.
For my mixed grill, in addition to the steak, I served a few lamb riblets - (simply seasoned with salt and pepper, then grilled a minute or so each side), German-style Weißwurst (which are fully cooked and needed only a warming on the grill, grilled cherry tomatoes, and some shishito peppers.
If you are only making one steak, I suggest keeping the remaining porcini rub in a glass jar in your freezer.