Spice-Rubbed Steak with Sautéed Wild Mushrooms
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.
- 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.
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.
Per serving: 312 calories; 13 g fat (3 g sat, 7 g mono); 70 mg cholesterol; 16 g carbohydrates; 1 g added sugars; 29 g protein; 3 g fiber; 545 mg sodium; 979 mg potassium.
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Father's Day
- January/February 2013