Recipe by Chef Paul Rogalski of Rouge Restaurant. Photo by Dan Clapson.
To make herb oil: place parsley, cilantro, green onions, capers, garlic, red wine vinegar, chili flakes and olive oil in a food processor or blender. Process until smooth; if you find you need a bit more olive oil to help things process properly, feel free to add a little more. Season to taste.
Place in a bowl for future use. This can be made the day before, just store it in the refrigerator until needed and pull an hour or so before using.
Cut mushrooms in half. Using a colander, rinse under cool running water cleaning them of all dirt and debris. Set aside.
Melt butter in a hot skillet and add sage. Gently cook until butter starts to brown. Add shallots then mushrooms; cook until tender, season to taste. Set aside and keep warm.
Place each steak between 2 sheets of heavy-duty plastic wrap. Pound each piece to approximately ¼-inch thickness using a meat mallet or small heavy skillet. Rub evenly with olive oil and season both sides with salt and pepper.
Preheat BBQ to highest setting. When very hot, carefully place beef on grill and cook for approximately 2 minutes per side or to desired doneness.
Remove from grill and place on individual serving dishes. Generously spoon on herb oil then evenly distribute the morels and cheddar. Garnish with fresh arugula or for some extra tang try some shredded sorrel leaves. Serve as soon as possible while the meat and mushrooms are still warm.
*Cooking tip: Close the lid on the BBQ to capture all the smoke from the beef cooking and pre-heat your plates in a warm oven for a couple of minutes before plating your dish. This helps keep the meal warm longer.