Grilled Buffalo Strip Loin with Sautéed Morels and Garlic

• 2 heads garlic
• Olive oil
• 1 cup cherry tomatoes, cut in half
• 2 teaspoons dried tarragon
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoon cardamom
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• Four 8-ounce buffalo strip loin steaks
• 1 bunch green onions, trimmed
• 1 tablespoon butter, divided
• 1 cup cleaned morel mushrooms (if mushrooms are large, slice)
• 1 tablespoon chopped parsley
• 1 teaspoon chopped thyme
• 1/4 cup muscatel vinegar, or other white wine vinegar
• 1/4 cup chicken stock
• Salt and pepper, to taste

Preheat the oven to 350ºF. Cut the tops of the heads of garlic, exposing the cloves. Place the garlic on a large piece of foil and drizzle with olive oil. Fold the foil around the garlic to create a sealed package. Roast in the oven for 40 to 45 minutes, until the garlic is soft and very fragrant. Remove from the oven, let cool, and peel.

Meanwhile, lay the tomatoes cut side up on a sheet pan. Drizzle with olive oil. Roast in the oven for 15 to 20 minutes, until soft and wrinkled. Remove from the oven to cool.

Mix the tarragon, garlic powder, onion powder, cardamom, salt, and pepper. Rub the buffalo steaks with the spice mixture. Heat the grill to medium-high. Grill the steaks, about 5 minutes per side for medium rare.

Grill the green onions for about 2 minutes on each side, just long enough for them to start browning and get grill marks.

Melt half of the butter in a large pan. Add the morels. After about a minute they should start to release some moisture. Add the garlic cloves and sauté until they start to toast and brown around the edges. Add the roasted tomatoes, parsley, and thyme. Cook for 4 minutes, and then deglaze the pan with the vinegar and chicken stock. Cook for a minute or two so the sauce reduces. Remove from the heat and add the remaining butter.

To serve, pile the mushrooms, tomatoes, garlic, and sauce among four plates. Top each with a steak and garnish with grilled green onions.