Blade Steaks with Mushrooms

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 cup beef broth 
• 0.1 teaspoon pepper black
• 0.8 teaspoon cornstarch 
• 10 ounces mushrooms white cut into 3/4-inch-thick wedges
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 2 tablespoons soya sauce 
• 1 tablespoon butter unsalted

Equipment

• frying pan
• aluminum foil

Directions

1. 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.
2. 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.
3. Transfer steaks to a platter and cover loosely with foil.
4. 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.
5. Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes.
6. Add 1/2 cup beef broth and simmer 2 minutes.
7. 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.