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Seared Steak with Chipotle Mushrooms and Crema
Seared Steak with Chipotle Mushrooms and Crema
1 teaspoon salt
¼ teaspoon each, ground: cumin (cominos) and coriander
½ teaspoon dried oregano, preferably Mexican
¼ teaspoon ground black pepper
4 (8-10 ounce) sirloin steaks
Oil
Chipotle Mushrooms and Crema (recipe follows)
Cilantro sprigs for garnish.
In small bowl, mix salt, cumin, coriander, oregano and black pepper. Season steaks evenly on each side with spice mixture, patting into steak surfaces.
Meanwhile, drizzle a little oil into a large skillet and heat over medium-high to high heat until quite hot. Sear stakes on 1 side until browned and half-cooked. Turn steaks over and continue cooking to desired doneness.
Top each steak with some warm Chipotle Mushrooms and Crema. Garnish with cilantro. Makes 4 servings.
Chipotle Mushrooms and Crema
2 tablespoons butter
1 cup thinly sliced onions
6 cups sliced mushrooms (use mixture of white and wild mushrooms, such as chanterelles or porcini)
1 tablespoon minced garlic
1 teaspoon dried oregano, preferably Mexican
¼ teaspoon ground black pepper
1 ½ teaspoons pureed canned chipotle peppers in adobo sauce
¼ cup chicken or mushroom stock
3 tablespoons gold tequila
¾ cup whipping cream
1 tablespoon fresh lime juice
2 tablespoons coarsely chopped cilantro
Melt butter over medium-high heat in large, heavy-bottom skillet. Add onions and sauté 3 minutes. Add mushrooms and garlic and cook, stirring occasionally, until mushrooms and onions are tender, 3 to 4 minutes. Stir in oregano, coriander, salt and pepper.
Mix chipotle puree into stock. Add stock mixture and tequila to mushroom mixture and cook until lightly thickened and cream is reduced, about 3 minutes. Stir in lime juice and cilantro just before serving. Makes 2 cups.
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