Submitted by Daniel B. Sheridan, executive chef, Cantwell’s Tavern, Odessa
Makes 4 servings
1 pie pumpkin
1 pound mushrooms (chantrelle, hen of the woods or shiitakes)
2 pounds flank or skirt steak
dried chili flakes
Skin the pumpkin, and scrape out the seeds. Cube the pumpkin into bite-size pieces and then add it to boiling water for 2-3 minutes. Cook until you can pierce the pumpkin pieces with a fork, about 2-3 minutes. Strain the pumpkin from the boiling water and add it to a bath of iced water to stop the cooking. Cut the steak and mushrooms into thin strips, so they will cook quickly. Add some canola oil to a pan or wok, and heat until the oil starts to smoke a little. Then, add the pumpkin, mushrooms and steak to the pan, and toss with a drip of soy sauce, pepper, dried chili flakes and sesame seeds. Cook until steak is the desired temperature. It’s best served medium rare.
Serve over rice.