Dried Porcini Paste

I actually found this in SD union Tribune! We have made it 3-4 times now and just love it. The original recipe calls for a 3lb bone in rib eye. You marinate the meat, BBQ, then slice and put on bed of rocket (arugula). We have just been making the rub and putting it on flank steaks we have been buying from Bishers. I think it would be good on any cut of meat. I think the BBQ is a must though! Here is the recipe:

2 tablespoons sugar

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon red pepper flakes (more if you want spicy!)

1/4 cup porcini mushroom powder**

5 garlic cloves minced

1/4 cup, plus 1 tablespoon extra virgin olive oil

** Dried porcini's can purchased at Von's. 1 package will be enough. These can then be ground to a powder. We went and bought a little Black and Decker coffee bean grinder($13) and use it for grinding our herbs and spices.

In a small bowl, combine all the ingredients and stir into a thick paste with the consistency of way sand. Rub paste all over your cut of meat and wrap in saran wrap. Refrigerate for at least 12 hours. Remove steak about an hour before grilling so it can come to room temperature. Throw it on the grill and cook to your desired doneness!

Enjoy!