Ingredients

4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds 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 beef broth

3/4 teaspoon cornstarch

Description

Top Blade Steaks — Great For A Weeknight Supper — Are Inexpensive And Cook In Just Minutes.

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