Recipe courtesy of Gourmet Magazine

Blade Steaks with Mushrooms

Top blade steaks ? great for a weeknight supper ? are inexpensive and cook in just minutes.
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Pat steaks dry and cut 3 (1-inch-long) slits, 1-inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. 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.
  3. 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.
  4. Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup broth and simmer 2 minutes.
  5. 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.

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