Top blade steaks ? great for a weeknight supper ? are inexpensive and cook in just minutes.
Recipe courtesy of Gourmet Magazine
Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

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

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.

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.

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 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.

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