Ingredients

• Kosher salt
• 1 1/3 cups pearl barley
• 1/2 cup dried porcini mushrooms
• 1/4 cup EVOO, plus more for drizzling
• 6 portobello mushroom caps, gills scraped, halved and thinly sliced
• 2 tablespoons chopped fresh thyme
• 4 shallots, finely chopped
• 2-3 small stalks celery, finely chopped
• 1 carrot, finely chopped
• Freshly ground pepper
• 1/2 cup dry sherry
• 4 cups beef stock
• 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
• 1 pound flatiron steak
• About 1 1/2 tablespoons Worcestershire sauce
• 1/2 cup fresh flat-leaf parsley, very finely chopped

For the Roasted Garlic Paste:

• 6 heads garlic, tops trimmed off to expose all of the cloves
• 1 cup extra virgin olive oil (EVOO)
• 3 tablespoons honey
• Kosher salt and freshly ground pepper

Description

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