Preheat the oven to 200°F. Line a baking pan with parchment paper. Spread the fermented black beans evenly on the parchment and bake until dry to the touch, shaking the pan periodically, about 1 hour. Set aside to cool.
Transfer the beans to a clean spice mill or coffee grinder. Buzz into a fine powder.
Pour the black bean powder into a mixing bowl and add the sugar, salt, pepper, and paprika. Mix well with a spoon to evenly distribute the ingredients.
Transfer to a glass jar or container with a tight-fitting lid and store at room temperature (away from the heat of the stove) for up to 3 months.
Flat Iron and Corn Succotash
20 oz Flat Iron Steak
2 ears yellow corn
1 ea ripe heirloom tomato, peeled, small dice
½ ea sweet onion, small dice
½ ea red bell pepper, small dice
1 ½ c canned lima beans, strained, reserve liquid
1 stick unsalted butter
2 tbs chopped parsley
1 tbs chopped chives
½ ea lemon, juiced
as needed water
½ c fermented black bean rub
½ c mayonnaise
fine sea salt
coarse sea salt
cracked black pepper
Put the steaks in a baking dish and pat dry with paper towels. Sprinkle the porcini rub on both sides of the steaks. Cover and set aside in the refrigerator for at least 30 minutes or up to 2 hours to marinate so the flavors sink in. Take the meat of the refrigerator about 30 minutes before grilling to come up to temperature.
Preheat a charcoal or gas grill to high heat (450 to 500°F). Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill. This will create a non-stick grilling surface. Season both sides of the steaks with salt.
Lay the steaks on the hot grill, and sear for 3 minutes, turning them every 30 seconds to ensure even cooking. Remove the steak to a wire rack to rest for 5 minutes. Return the steak to the grill and continue to cook for 4 more minutes, continuing to turn every 30 seconds. Don’t overcook; you want the steaks slightly charred on the outside and medium-rare inside. An instant-read thermometer inserted into the thickest part of the steak should read 130°F. Remove to a wire rack, cover to keep warm until ready to serve.
While the grill is still hot, brush the ears of corn lightly with mayonnaise and season with fine sea salt and cracked pepper. Grill corn, rolling it on the grill until lightly charred on all sides. Remove the corn from the grill once its charred and with a sharp knife shave the corn from the cob. Reserve in a bowl for later use.
In a medium pot melt ½ a stick of butter over low heat, add diced onions with a little salt and sweat the onions until they become translucent and tender. Once onions are tender mix in, tomatoes, lima beans, red bell pepper and corn.
Allow all ingredients to stew over medium low heat in their own juices until the bell peppers are cooked and all the flavors meld together, season to taste with salt and pepper.
To finish, add some of the reserved bean liquid to the succotash so that the liquid is level with the ingredients, dice the remaining butter and swirl into the succotash to create a saucy consistency. Adjust seasoning and add lemon juice, chopped parsley and chives to brighten up the flavors.
To serve place a portion the corn succotash with the liquid in the center of a plate.
Thinly slice the flat iron steak across the grain and shingle a few slices over each plate of succotash.
Finish the steak with coarse sea salt, cracked black pepper and a light dusting of the fermented black bean rub.