Chuck Steaks with Balsamic Mushrooms
Ingredients
1-2 pounds chuck steaks, about 1 inch thick
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound mushrooms, sliced
1 shallot, finely chopped
1⁄4 cup balsamic vinegar
2 tablespoons soy sauce
1⁄2 cup plus 2 tablespoons beef broth
1 teaspoon cornstarch
Instructions
1. Prepare grill. Season steaks with salt, pepper, and rub with olive oil. Grill until done to your liking. (I assume that you know how your grill works, I only know how mine works!) Remove steaks to plate and let rest while preparing sauce.
2. Melt butter in large skillet over medium-high heat. Saute mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 to 5 minutes. Transfer mushrooms and shallot to plate with steaks.
3. Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, about 2 minutes. Add 1⁄2 cup beef broth and simmer 2 minutes. Mix cornstarch with remaining beef broth and stir mixture into sauce. Simmer, stirring, about 1 minute or until sauce thickens. Return steaks, mushrooms, shallot, and any accumulated juices to skillet. Simmer, turning steaks over in sauce, until steaks are coated and heated through.
Comments
This recipe is from Epicurious.com. I actually don’t know how it tasted because I made while I had a kidney stone and was particularly uninterested in eating steak. However, Art and Lance thought the steaks and sauce were great. The sauce certainly smelled delicious!
Shown here with Parmesan Roasted Asparagus.
Internet - Epicurious