Grilled Chuck Steak with Chanterelles

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We love mushroom picking and fall is the time for my favorite – chanterelles.

While I don’t recommend you go out and forage without some knowledge of what you’re looking for, I do suggest you find a group to learn from and go out into the woods.


It’s a refreshing and revitalizing way to spend the day and, if you’re lucky, you go home with a delicious treat to eat!

We love to make Chanterelle soup and these golden treasures go equally well in an omelet. But here is one of our favorite ways to serve…with steak!

chanterelle

Here’s How to Do it:

Start by mixing all the ingredients in a ziplock bag. Add the beef and seal. By the way – you can use just about any cut but round in this dish. Marinate for 24 to 36 hours.

Discard marinade and grill until desired doneness.


While the meat is on the grill, cook the mushrooms. If the chanterelle is particularly large, cut it into slices. You can cook smaller ones whole. Melt the butter in a heavy skillet, then add the minced garlic and stir. Cook until the garlic becomes fragrant.

Next add the mushrooms to the pan. Let them simmer for about 5 minutes, then stir.

chanterelle

Continue to cook until they are soft and have absorbed some of the butter. Remove them from the heat and allow to cool, draining in paper towels or coffee filters.

After the steak has rested, cut into slices

and serve with the chanterelles.

© Copyright 2019 The Lazy Gastronome

Grilled Chuck with Chanterelle Mushrooms

Deliciously seasoned beef with wild mushrooms.

Course: dinner, Main Course, main dish
Cuisine: American
Keyword: beef, chanterelle, chuck, grill, mushrooms, wild mushrooms
Author: HelenFern
Ingredients
  • 2 pounds pound beef chuck cross rib steak
  • 3 large cloves garlic
  • 3/4 cup Spindrift Raspberry Lime Sparkling water (any raspberry sparkling water will work - no sugar)
  • 2 Tablespoons olive oil
  • 2 Tablespoons dijon mustard
  • 1/3 cup pickle juice
  • 1 pound golden chanterelles
  • 2 Tablespoons butter
  • 1/4 teaspoon minced garlic
Instructions
  1. Mix all the ingredients in a ziplock bag. Add the beef and seal. Marinate for 24 to 36 hours.

  2. Discard marinade and grill until desired doneness.

  3. While the meat is on the grill, cook the mushrooms. If the chanterelle is particularly large, cut them into slices. You can cook smaller ones whole. Melt the butter in a heavy skillet. Add the minced garlic and stir.

  4. Next add the mushrooms to the pan. Let them simmer for about 5 minutes, then stir. Continue to cook until they are soft and fragrant. Remove from the heat and allow to cool.

  5. After the steak has rested, cut into slices and serve with the mushrooms.

Recipe Notes

© Copyright 2019 The Lazy Gastronome

chanterelle

Here are some things that are great when preparing wild mushrooms!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. And thanks for your support!


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