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Beef Top Blade Steaks
1.25 - 1.5 lb beef top blade steaks
1/3 cup rich red wine
2 Tablespoons balsamic vinegar
2 Tablespoons soy sauce
2 garlic cloves, grated
freshly ground black pepper
1/4 lb crimini mushrooms, thinly sliced
Olive oil
- Combine wine, vinegar, soy, garlic and black pepper in a shallow dish large enough to hold steaks in a single layer
- Refrigerate and marinate steaks, turning occasionally for about 4-6 hours
- Remove steaks from marinade (reserve marinade) and pat dry with paper towels
- Heat oil in a large skillet over medium heat
- Cook steaks on first side for about 3 minutes, turn and cook about 2 minutes more until nicely browned on both sides
- Remove steaks to a plate and add sliced mushrooms to the pan
- Cook until mushrooms are beginning to caramelize
- Add reserved marinade to pan and cook until slightly reduced
- 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.
Questions about this recipe?
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