Roasted Garlic, Fennel, Orange & Basil Rub
by David Warner, Chef, Bottega Americano, San Diego, California
The underlying sweetness of this rub pairs exceptionally well with New York strip steaks, complimenting the outer fat while the acidy of the orange cuts through to season the center of the steak. Make this rub a few hours (or even a day) ahead so flavors have time to meld. Rub steaks about one hour before grilling, using only enough to coat the steak. (This recipe should be enough for about four steaks.)
- 1 head garlic
- ¼ teaspoon olive oil
- Pinch of salt
- ½ head fennel, diced small
- 2 oranges, juiced and zested
- 1 tablespoon honey
- 20 basil leaves
- 1 tablespoon olive oil
- ¼ teaspoon salt
Preheat your oven to 350°F. Place the head of garlic on aluminum foil, drizzle with olive oil, and season with salt. Wrap the garlic in the foil and place on a baking sheet in the oven and cook for 30 minutes or until garlic is soft. Allow to cool before removing cloves.
In a small sauce pan, combine fennel, orange juice and zest, and honey. Reduce mixture by half and allow to cool to room temperature. Once cool, combine roasted garlic cloves, fennel reduction, basil leaves, olive oil, and salt. Using the pulse control on a food processer, process until almost smooth and combined.