Best Chuck Blade Steaks With Herb Wine Sauce Recipes

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BLADE STEAKS WITH LEMON HERB SAUCE



Blade Steaks with Lemon Herb Sauce image

Categories     Food Processor     Beef     Citrus     Garlic     Herb     Quick & Easy     Dinner     Lemon     Parsley     Oregano     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon grated fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon chopped garlic (1 clove)

Steps:

  • Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon 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 7 minutes total.
  • While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.
  • Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.

BLADE STEAKS WITH MUSHROOM-MADEIRA SAUCE



Blade Steaks with Mushroom-Madeira Sauce image

Provided by Lillian Chou

Categories     Beef     Mushroom     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Fortified Wine     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 pound top blade beef chuck steaks
2 tablespoons olive oil, divided
1 shallot, chopped
2 (4 ounce) packages sliced fresh mushrooms
1/2 cup Madeira
3/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

Steps:

  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
  • Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.

BLADE STEAKS WITH MUSHROOMS



Blade Steaks with Mushrooms image

Categories     Beef     Mushroom     Sauté     Kid-Friendly     Quick & Easy     Low/No Sugar     Dinner     Vinegar     Steak     Fall     Soy Sauce     Gourmet     Peanut Free     Tree Nut Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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