1/4 cup dried porcini mushrooms
2 tablespoons sugar
1 tablespoon kosher salt
5 large cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon ground black pepper
1/4 cup extra-virgin olive oil
4 (8-ounce) boneless sirloin steaks, 3/4 to 1-inch thick
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Karen Adler and Judith Fertig, adapted from BBQ Queens Big Book of Barbecue, published by Harvard Common Press, 2005
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