Grilled Ribeye with Shiitake Wasabe Relish

Fire up the grill and marry a ribeye with the umami of a kicked up shiitake ragu.

1 ribeye beef steak, about 1lb
5 oz fresh shiitake mushrooms, sliced
1 shallot, sliced
1 clove garlic, minced

Sauce:
1 Tbsp soy sauce
1 Tbsp pale dry sherry
1 tsp fish sauce
1 tsp seasoned rice vinegar
2 Tbsp hoisin sauce
1 Tsp wasabi paste

1 green onion, sliced on the bias

Heat grill to high. Whisk together sauce ingredients in a small bowl. Toss together the mushrooms and the shallot with a dash of canola oil in a skillet.

Sauté the veggies until the shallot has softened, about 5 minutes. Add the garlic and continue cooking about 2-3 more minutes. Add the sauce ingredients and heat through.

Meanwhile season the steak with salt and pepper on both sides. Grill the steak over very high heat, for about 3-4 minutes on each side, or until medium rare (or cooked to taste).

Remove steak from grill and let rest on a cutting board, covered with aluminum foil for 5 minutes.

Slice on a bias and plate the steak alongside the mushroom relish. Garnish with green onions and sesame seeds if desired.

Serves 2.

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