Spice-Rubbed Steak with Sauteed Wild Mushrooms

1 Review
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 3 oz. steak & 1/2 cup mushrooms
  • Per serving: 312 calories; 13 g fat(3 g sat); 3 g fiber; 16 g carbohydrates; 29 g protein; 46 mcg folate; 70 mg cholesterol; 6 g sugars; 1 g added sugars; 800 IU vitamin A; 5 mg vitamin C; 68 mg calcium; 3 mg iron; 562 mg sodium; 979 mg potassium
  • Nutrition Bonus: Zinc (35% daily value), Potassium (26% dv), Iron (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat

Reviews 1

January 13, 2013
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By: Paula
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.