Makana Flank Steak with Chanterelle Mushroom Sauce
SW Colorado has had a great mushroom season this year. I was able to find plenty of chanterelles, puff balls, boletus and hawk wings, and thanks to Eric K., I learned more about Russula xerampelina, or shrimp mushrooms, pictured below.
So I had collected and cleaned approximately 12 lbs. of chanterelles and had begun to dry them for storage and later use this winter. But I set aside a bag because I was thinking of monkeying around with a recipe I found in “Cooking Light”. This recipe I have tried several times without real great success or wow from the family. We found it missing that ‘something special’. In truth, the recipe uses shitakes and I normally like their flavor, but I found their flavor as lacking and slightly bland.
Plus the steak also need more seasoning than just salt and pepper. So to liven up the flavor, I began mixing herbs and spices which lead the new “Makana Mauka” steak rub. This new blend uses a minimal amount of herbs and spices because wild shrooms are flavorful on their own. Also I did not want a rub that would compete with the shrooms or mask their flavor.
So below is my version of the recipe that I found in Cooking Light, which has given me great inspirations from the various recipes that it contains. The recipes calls for flank steak, but really any tender cut of beef would do nicely and I have done this recipe using both the flank and the skirt steaks with great success. Additionally, I will be adding the Makana Mauka rub to the products very shortly so keep an eye out. Also, if you do not have wild shrooms you can substitute cremini or oyster for this. As with everything, please let me know what you think of the recipes or tips on our facebook page at https://www.facebook.com/pages/Lelanis-Tea-Spice-Exchange-LLC.
Mahalo and happy cooking!
Makana steak with Chanterelle Mushroom Sauce
2 lb. flank or skirt steak
3 tbsp. Lelani’s Makana Mauka rub
2 tbsp. ginger garlic olive oil
½ onion, chopped
1 clove garlic
2 c. fresh wild mushrooms (oysters or cremini), thinly sliced (about ½ lb.)
1 c. beef bouillon
½ c. dry white wine
1 tbsp. Pear infused balsamic vinegar
½ shallot, finely minced
Preheat broiler. Pour 1 tbsp. oil on one side of steak and sprinkle Makana Mauka rub on to meat. Work spice rub mixture into meat. Repeat on other side of steak. Set aside.
In large nonstick pan pour small amount of ginger garlic olive oil and heat to coat pan evenly. Put onions and garlic into pan and sauté 2 minutes. Add mushrooms, sauté 4 minutes or until mushrooms are tender and pliable. Add broth, wind and vinegar. Bring to a boil and then reduce the heat. Cook uncovered until sauce is reduced to 1-½ cup sauce.
Broil steak 5 minutes on each side. Remove steak, loosely cover with foil and allow meat to rest 5-10 minutes. After rest period, slice steak diagonally across the grain into ¼ inch slices.
Serve steak with mushroom sauce on a bead of rice.
Yields about 5 servings.