4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pound total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedges
1 tablespoon finely chopped shallot
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup plus 2 teaspoons chicken broth
3/4 teaspoon cornstarch
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