Chile powder can be earthy, fruity, hot or any combination of the three. The powder you choose will heavily influence the finished character of this dish. These sautéed mushrooms are deglazed with a mixture of maple sugar and lime juice at the end, giving them an intriguing sour-sweet flavor. If you’d rather have a more conventional mushroom side, simply omit the lime & maple.
Drink Pairings: Priorat wine from Spain or a right bank Bordeaux
Ingredients Servings: 2
- 1 Grass-fed Beef Strip Steak
- 1½ T Unsalted Butter
- 1 T Olive Oil
- 1 T Chile Powder
- 1 pound Mushrooms
- Juice of 1 1/2 Limes
- 2 T Maple Sugar (substitute Brown Sugar or Maple Syrup to taste)
- Salt to taste
Set your oven to 400˚F. While the oven is preheating, dry surface moisture off of the steak and rub it with the chile powder and salt.
Get a well-oiled, oven-safe pan very hot on the stove. Add the steak and sear it on all sides until it develops a crust.
Move the steak (in the pan) to the oven to roast until it reaches your desired level of doneness.
While the steak is roasting, sauté the mushrooms in a separate pan with one tablespoon each of olive oil and butter.
Remove the steak from the stove when it is a few degrees below your target doneness, top it with the remaining butter, cover it with foil, and let it rest for five minutes.
Stir together the lime juice and maple sugar. When the mushrooms have cooked through, pour the juice into their pan.
Serve the steak (sliced or cut into two portions) with the mushrooms.