Spice-Rubbed Steak with Sautéed Wild Mushrooms (Printer-Friendly Version) | Eating Well
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Spice-Rubbed Steak with Sautéed Wild Mushrooms

http://www.eatingwell.com/recipes/spice_rubbed_steak.html

From EatingWell:  January/February 2013

We love the flavor of wild mushrooms with seared spice-rubbed steak, but any type of mushroom will work. Like the rub in this steak recipe? Make a double, triple or quadruple batch to keep on hand for chicken and firm fish (swordfish, tuna and salmon) too. Store the steak rub in a jar or sealable plastic bag in your spice drawer for an instant dinner seasoning.

4 servings, 3 oz. steak & 1/2 cup mushrooms each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Position oven rack 3 to 4 inches below broiler; preheat broiler to high.
  2. Coat a broiler pan with cooking spray. Combine chile powder, cumin, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the mixture evenly over both sides of steak and place on the prepared pan; let stand at room temperature for about 15 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook, stirring occasionally, until starting to soften, about 1 minute. Stir in mushrooms and the remaining 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 8 to 10 minutes. Pour in Madeira (or sherry) and cook, stirring, until absorbed, about 1 minute. Add broth and cook, stirring occasionally, until almost absorbed, 2 to 3 minutes. Remove from the heat and stir in parsley and remaining 1/8 teaspoon pepper; cover to keep warm.
  4. Broil the steak 4 to 6 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak against the grain and serve with the mushrooms.

Nutrition

Per serving : 312 Calories; 13 g Fat; 3 g Sat; 7 g Mono; 70 mg Cholesterol; 16 g Carbohydrates; 29 g Protein; 3 g Fiber; 545 mg Sodium; 979 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat

Tips & Notes