Wagyu Striploin with Black Chickpea Puree

• In a medium stockpot over medium heat add olive oil, garlic, shallot, and leek, cook for 5 to 10 minutes until softened.
• Then add chickpeas and enough water to cover them by 2 inches. Bring to a boil and reduce heat to a simmer and cook until soft (cooking time varies greatly from 1 hour to 2 hours).
• Remove from heat and strain, reserving liquid.
• Place chickpeas in a blender (or food processor, but a food processor will not be as smooth as a blender) add cumin, black garlic, vinegar and a some cooking liquid blend until smooth, you may need to add more cooking liquid and additional water to reach desired consistency.
• Adjust seasoning if needed.

• Place peas in a bowl and roughly smoosh with a fork, leaving some whole then add all other ingredients adjust with yogurt for more creamy or wet consistency if desired.

• Preheat the oven to 350°F. A half hour before cooking, remove steak from refrigerator and pat dry.
• Heat a large skillet over high heat and season steak generously with salt and pepper.
• Add oil to hot skillet; when it begins to smoke, add steak.
• Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120°. for medium-rare, about 8 to 12 minutes.
• Transfer steak to a cutting board and let it rest for 10 minutes. Slice meat across the grain.

On a warm plate, spread a generous amount of Black Chickpea Puree. Place the Wagyu Striploin on top. Garnish with a spoonful of Tzatziki. Serve immediately with a glass of Oakville Cabernet Sauvignon.