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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Inexpensive and flavorful, blade steaks become even more enticing when topped with a slightly sweet-and-sour Italian-style vegetable sauce. Ingredients:
4 (1/2-inch-thick) top blade beef chuck steaks (1 1/4 lb total) |
1 1/2 teaspoons salt |
3/4 teaspoon black pepper |
1/4 cup olive oil |
1 medium onion, thinly sliced |
1 yellow bell pepper, cut into 1/4-inch- wide strips |
6 oz white mushrooms, trimmed and thinly sliced |
3 garlic cloves, finely chopped |
3 tablespoons sweet vermouth |
3 tablespoons water |
1 (14- to 15-oz) can diced tomatoes in juice |
Directions:
1. Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling). Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Discard plastic wrap and sprinkle steaks with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil. (Do not wipe skillet clean.)
3. Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes. Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes. Add vermouth and cook until evaporated, about 1 minute. Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetable sauce on top of steaks.
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