Spice-crusted steak with wild mushrooms
Simple and delicious, this skillet steak is wonderfully seasoned with cumin and coriander. The thin slices are tender and a wonderful companion to the sautéed exotic mushrooms. Though button mushrooms work just fine in this recipe, oyster mushrooms and other less-traditional varieties like shiitake, enoki, and maitake bring a rich complexity to the dish. Ready in a quick 24 minutes, the steak and mushrooms pair well with a bed of warm quinoa or brown rice, ideal to absorb the juices of the dish. Make it a pasta dish by serving over fettuccini instead of rice or serve on thick slices of toasted sourdough bread.
Uncooked lean trimmed sirloin beef
1 pound(s), about 1 inch thick
¾ tsp(s), divided
½ tsp(s), coarsely ground, divided
2 tsp(s), divided
1 medium, thinly sliced
Uncooked oyster mushroom(s)
1 pound(s), mixed wild mushrooms, sliced
2 tsp(s), chopped
¼ cup(s), dry variety
- Sprinkle steak with ½ teaspoon salt, ¼ teaspoon pepper, coriander, and cumin. Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
- Meanwhile, heat remaining 1 teaspoon oil in another large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook, stirring, until mushrooms are browned, about 5 minutes. Add wine, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring, until mushrooms are tender, about 2 minutes longer.
- Cut steak into 12 slices. Serve with mushrooms.
- Serving size: 3 slices steak and ½ cup mushrooms
Look for packages of mixed wild mushrooms in the produce section at the supermarket. If they are not available, you can use any combination of mushrooms that you find.