Food Network: Blade Steaks with Mushrooms

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Blade Steaks with Mushrooms
Recipe courtesy Gourmet Magazine

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

Instructions
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.