Easy Steak and Mushrooms

Active time: 25 min
Start to finish: 25 min

4 (1/2-inch-thick) top blade chuck steaks (1 1/4 lb total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
10 oz crimini or white mushrooms, quartered.
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

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, then 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 sauté 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 beef 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.

Serves 4



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

White Mushrooms

WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.