INGREDIENTS:

For Black Chickpea Puree:
Yields 1 1/2 pints

1 ¼ cup black chickpeas, soaked overnight
1 tablespoon olive oil
1 ½ teaspoons garlic, minced
¼ cup shallot, finely diced
1 cup leeks, sliced
1 ½ teaspoons ground cumin
⅓ cup black garlic puree
1 tablespoon sherry vinegar
Salt and pepper to taste

For the Tzatziki:

¾ cup English peas, blanched and smoked for 6 minutes using smoker gun and cloche
3 tablespoons Greek yogurt
Dash of olive oil
⅜ teaspoon red wine vinegar
2 packed teaspoons mint, chiffonade
½ teaspoon garlic, minced
½ teaspoon sugar
Salt to taste

For the Wagyu Striploin:

1 ½ lb Wagyu Striploin (or New York Strip)
Salt and pepper

METHOD:

For 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.

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

For Wagyu
Preheat the oven to 350°, no fan. A half hour before cooking, remove steak from refrigerator. Heat a large skillet over high heat. Pat steak dry and season 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.

Question for Chef:

What is the difference between chickpeas and black chickpeas?

Black chickpeas are slightly higher in protein and fiber than yellow chickpeas, and they also contain more iron, folate, and antioxidants, where as yellow chickpeas are slightly lower in calories and carbohydrates than black chickpeas, making them a good choice for those who are watching their calorie intake.

Courtesy of Mark Caldwell, Executive Chef Davis Estates