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. Source: EatingWell Magazine, January/February 2013

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Ingredients

Directions

  • Position oven rack 3 to 4 inches below broiler; preheat broiler to high.

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  • 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.

Tips

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.

Nutrition Facts

312 calories; 12.9 g total fat; 70 mg cholesterol; 562 mg sodium. 15.9 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
01/13/2013
Tasty Tasty Tasty I would swear I just ate something naughty. This is a delicous dish full of wonderful flavor. I would make it a weekend meal as it does take time but not to bad. My husband thought he was eating a gourmet meal proud to present this at the dinner table Yummy. Pros: Easy to find ingredients simple steps Cons: Takes a little time. Read More