Blade Steaks With Mushrooms
Posted by: Jerseygirl Mon, 24 Jan 2005, at 7:28 a.m.
(Active time 25 minutes, start to finish 25 minutes)
Four 1/2-inch-thick top blade chuck steaks (1 1/4 pounds total)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
10 ounces cremini or white mushrooms, cut into 3/4-inch wedges
1 tablespoon finely chopped shallots
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup plus 2 teaspoons beef broth
3/4 teaspoon cornstarch
Pat steaks dry and cut three 1-inch-long slits, 1 inch apart, across center
cartilage (to keep meat from curling), then sprinkle steaks with salt and
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not
smoking, then cook steaks, turning over once, until meat is just medium-rare, 4
to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
Add butter to skillet and saute mushrooms and shallot, stirring frequently,
until mushrooms are browned and tender, about 4 minutes, then transfer to
platter with steaks.
Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any
brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup.
Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks
and mushrooms, along with any juices accumulated on platter, to skillet and
simmer, turning steaks over in sauce, until just heated through, about 1 minute.
Makes 4 servings.