1 once dried mushrooms, such as porcini, morels, or shiitakes
1 1/2 cups boiling water
1/3 cup soy sauce
1/2 cup Guinness or other stout
6 garlic cloves, sliced
1 teaspoon dried mint
2 tablespoons balsamic vinegar
2 teaspoons freshly ground pepper
2 tablespoons grape seed oil or safflower oil
1. Place mushrooms in a small bowl and cover with boiling water. Let soak for at least 45 minutes, or up to several hours. Remove the mushrooms with a slotted spoon and reserve for mushroom sauce below. Pour the soaking liquid into a medium bowl, leaving any grit behind. Cool the liquid in the freezer for 10 minutes.
2. Stir the remaining ingredients into the mushroom liquid.
3. Place the steaks for your choice in a large resealable bag. Pour over the marinade, seal the bag, and turn and shake it to ensure the steaks are coasted with the marinade. Marinade for 2 hours at room temperature or refrigerate overnight. Turn the bag from time to time to redistribute the marinade. Let steaks sit at room temperature for 2 hours and pat dry before grilling.
Reserved hydrated mushrooms
1 teaspoon arrow root or potato starch
1 tablespoon cold water
Salt and pepper to taste
Bring the liquid to a boil. Chop the reserved mushrooms and add them to the liquid. Stir in 1 teaspoon arrow root or potato starch combined with 1 tablespoon cold water and boil for 1 minute to thicken. Season with salt and pepper to taste.