This morning, in honor of Mother’s Day, we went to the farmers market with the satisfying intention of purchasing ingredients for our dinner. Beautiful New York strip steaks were on display and immediately went into our basket. Asparagus, shitake mushrooms, strawberries, peas and fava beans quickly followed. Our final purchase was a bunch of garlic scapes, impossible to pass by, as they feistily vied for attention, announcing their assertiveness – if not in taste, than in their spiky shape.
Garlic scapes resemble an oversized chive with a bulbous flower at the end. The stalks are firm with a peppery bite and mild garlic flavor. They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor. The flowers are edible and, when cooked, have a somewhat astringent and earthy flavor.
When we arrived home, I made a paste of garlic, rosemary, sea salt and olive oil and smeared it all over the steaks to marinate in during the afternoon. While they stewed in garlic and rosemary, I prepared a stir-fry of Shitake Mushrooms and Garlic Scapes to serve over the steaks as a fresh garnish, along with grilled asparagus, new potatoes and fresh strawberries and cream for dessert.
I can’t think of a better Mother’s Day celebration.
New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes
For the steaks:
3 garlic cloves, minced
2 rosemary sprigs
1 tablespoon coarse sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
4 New York or Ribeye steaks, about 2 lbs. (1 kg.)
Combine garlic, rosemary and salt in a mortar with a pestle. Smash the garlic and bruise the rosemary. Mix in the olive oil and black pepper. Rub the oil all over the steaks. Cover and refrigerate for several hours (can be prepared up to 24 hours in advance.) Remove from refrigerator one hour before grilling.
Grill the steaks over a hot fire, 5 minutes per side for medium-rare or to desired doneness.
Remove from grill and place on cutting board. Cover loosely with foil and let rest 10 minutes before carving.
For the shitake and garlic scape stir-fry:
2 tablespoons olive oil
1 garlic clove, minced
6 elephant garlic scapes, bulbs removed and saved for another use, stalks cut in 1/4″ pieces
1 sprig rosemary
6 oz. (180 g.) shitake mushrooms, wiped clean with paper towel, ends trimmed, sliced
1/3 cup (80 ml.) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs for garnish
Heat olive oil over medium heat in a skillet. Add garlic clove and sauté until fragrant. Add garlic scapes and sauté 1 minute. Add rosemary sprig and shitake mushrooms and sauté until mushrooms release juices and turn golden brown. Add stock and deglaze pan. Add soy sauce. Add salt and pepper to taste. Remove and discard rosemary sprig.
Arrange steaks on serving plates or platter. Spoon the shitake and garlic scape stir-fry over the meat. Garnish with rosemary sprigs.