Food Network: Blade Steaks with Mushrooms

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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.