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Beef Top Blade Steaks

What you need

  1. 1.25 - 1.5 lb beef top blade steaks
  2. 1/3 cup rich red wine
  3. 2 Tablespoons balsamic vinegar
  4. 2 Tablespoons soy sauce
  5. 2 garlic cloves, grated
  6. freshly ground black pepper
  7. 1/4 lb crimini mushrooms, thinly sliced
  8. Olive oil

How to make it

  1. Combine wine, vinegar, soy, garlic and black pepper in a shallow dish large enough to hold steaks in a single layer
  2. Refrigerate and marinate steaks, turning occasionally for about 4-6 hours
  3. Remove steaks from marinade (reserve marinade) and pat dry with paper towels
  4. Heat oil in a large skillet over medium heat
  5. Cook steaks on first side for about 3 minutes, turn and cook about 2 minutes more until nicely browned on both sides
  6. Remove steaks to a plate and add sliced mushrooms to the pan
  7. Cook until mushrooms are beginning to caramelize
  8. Add reserved marinade to pan and cook until slightly reduced
  9. Return steaks to pan to finish cooking - just a few minutes for medium

Marinating in wine for several hours helps tenderize this tougher cut of beef.

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