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
2 teaspoons ancho chile powder (see Tip)
1 teaspoon ground cumin
1 teaspoon packed dark brown sugar
1/2 teaspoon salt plus 1/4 teaspoon, divided
1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
1 pound flank steak, trimmed
5 teaspoons extra-virgin olive oil
1/2 cup chopped shallots
5 cloves garlic, minced
1 pound assorted wild mushrooms, trimmed and sliced
1/3 cup Madeira or dry sherry
1/2 cup low-sodium beef broth
2 tablespoons chopped fresh parsley
Position oven rack 3 to 4 inches below broiler; preheat broiler to high.
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.
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.
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.
Per serving :
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
Tip: Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chile powder can be used in its place.