Top blade steaks — great for a weeknight supper — are inexpensive and cook in just minutes.

　　

Ingredients

Makes 4 servings

　　4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1 tablespoon olive oil

　　1 tablespoon unsalted butter

　　10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedges

　　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

　　

Step 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.

　　

Step 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. Transfer steaks to a platter and cover loosely with foil.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.