Editorial Team
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
- 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
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Preparation
- 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.
Nutrition
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
