In honor of Mother’s Day I purchased some beautiful New York strip steaks at the market. At home, I made a paste of garlic, sea salt and olive oil and smeared the steaks all over with the paste. While they marinated, I prepared a stir-fry of shiitake mushrooms and garlic scapes which was a perfect accompaniment to the grilled steaks.
Elephant 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 taste. With the shitakes I used the scape stalks and saved the flowers for another use – perhaps in a decorative context.
New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes
Serves 4
For the Steaks:
3 garlic cloves, minced
2 tablespoons coarse sea salt, such as Maldon
1 sprig rosemary
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 New York or Ribeye steaks, about 2 lbs. (1 kg.)
Combine garlic, salt and rosemary in a mortar with a pestle and smash together. 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, stalks cut in 1/4″ pieces
1 sprig rosemary
4 oz. (125 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 one minute. 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. Serve alongside or on top of grilled steaks. Garnish with rosemary sprigs.
