Spice-crusted steak with wild mushrooms
5
Points®
Total time: 24 min • Prep: 5 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked lean trimmed sirloin beef
1 pound(s)
Table salt
0.75 tsp
Black pepper
0.5 tsp
Ground coriander
0.5 tsp
Ground cumin
0.5 tsp
Olive oil
2 tsp
Uncooked onion(s)
1 medium
Uncooked oyster mushroom(s)
1 pound(s)
Rosemary
2 tsp
White wine
0.25 cup(s)
Instructions
1
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.
2
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.
3
Cut steak into 12 slices. Serve with mushrooms.
4
Serving size: 3 slices steak and ½ cup mushrooms
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.