Spice-Rubbed Steak with Sauteed Wild Mushrooms Recipe

Spice-Rubbed Steak with Sauteed Wild Mushrooms

• Cook
  40 m
• Ready In
  40 m

Recipe By: David Bonom

“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

• • 2 teaspoons ancho chile powder (see Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon packed dark brown sugar
  • ½ teaspoon salt plus ¼ teaspoon, divided
  • ¼ teaspoon freshly ground pepper plus ⅛ teaspoon, divided
  • 1 pound flank steak, trimmed
  • 5 teaspoons extra-virgin olive oil
• • ½ cup chopped shallots
  • 5 cloves garlic, minced
  • 1 pound assorted wild mushrooms, trimmed and sliced
  • ⅓ cup Madeira or dry sherry
  • ½ cup low-sodium beef broth
  • 2 tablespoons chopped fresh parsley

Directions

• 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, ½ teaspoon salt and ¼ 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 ¼ 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 ⅛ 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.