Shoyu - Garlic Grilled Skirt Steak

With a salad of charred corn, shishito peppers and heirloom tomatoes.

(Serves 2)

For the steak:

1lb skirt steak

3 tbsp Moromi ramp soy sauce

2 large cloves garlic

1 tsp avocado oil

One hour before grilling bring steak to room temperature. With a micro plane or garlic grater grate garlic and mix with soy sauce and oil. In a non reactive dish run evenly over steak and set aside.

For the corn - shishito relish:

2 ears of sweet corn husked and silk removed except for one layer

One pint of shishito pepper

One medium vine ripe tomato

1/2 small white onion

2 tbsp champagne vinegar

2 tbsp ramp shoyu

2 tbsp lemon juice

1 tbsp honey

1 tbsp Fermented Cayenne Hot Sauce

3 tbsp extra virgin olive oil

Salt to taste

Preparation:

On a gas, charcoal or wood fired grill over high heat char corn, shishito and onion. Set aside to cool with maintaining heat.

Once cool roughly chop the grilled vegetables and remove corn from the cob. Mix together in a bowl, add chopped tomato, then combine with rest of ingredients and set aside.

After steak has marinated for at least an hour, grill to desired temperature. Rest, slice, serve with roasted potato and a little raw onion if desired. Enjoy!