Makana Flank Steak with Chanterelle Mushroom Sauce

Servings: 5 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

SW Colorado has incredible mushroom seasons, and this recipe showcases the earthy, rich flavor of wild chanterelles paired with tender flank steak. The Makana Mauka steak rub uses a minimal blend of herbs and spices that enhances the beef without competing with the mushrooms' natural flavor.

This recipe works beautifully with flank or skirt steak, and if you don't have wild chanterelles, you can substitute cremini or oyster mushrooms with excellent results.

Steak Ingredients

• 2 lb flank or skirt steak
• 3 tbsp Lelani's Makana Mauka rub
• 2 tbsp ginger garlic olive oil

Mushroom Sauce Ingredients

• ½ onion, chopped
• 1 clove garlic
• 2 cups fresh wild mushrooms (chanterelles, oysters, or cremini), thinly sliced (about ½ lb)
• 1 cup beef bouillon
• ½ cup dry white wine
• 1 tbsp pear infused balsamic vinegar
• ½ shallot, finely minced
• Ginger garlic olive oil for sautéing

Directions

Prepare the Steak:

1. Preheat broiler.
2. Pour 1 tbsp ginger garlic olive oil on one side of steak and sprinkle Makana Mauka rub onto meat. Work spice rub mixture into meat.
3. Repeat on other side of steak. Set aside.

Make the Mushroom Sauce:

1. In large nonstick pan, pour small amount of ginger garlic olive oil and heat to coat pan evenly.
2. Add onions and garlic to pan and sauté for 2 minutes.
3. Add mushrooms and sauté for 4 minutes or until mushrooms are tender and pliable.
4. Add broth, wine, and vinegar. Bring to a boil, then reduce heat.
5. Cook uncovered until sauce is reduced to 1½ cups.

Cook the Steak:

1. Broil steak for 5 minutes on each side.
2. Remove steak, loosely cover with foil, and allow meat to rest for 5-10 minutes.
3. After rest period, slice steak diagonally across the grain into ¼ inch slices.

To Serve

Serve sliced steak with mushroom sauce over a bed of rice.