Chuck Blade Steaks with Herb Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 25 min Chuck blade steaks are a wonderful cut luxurious flavor at a bargain price. They may appear under different names flatiron or book steaks, for instance in your butcher case, but they're easy to spot: Neat ovals that are slightly larger than your palm and bisected by a slender white ribbon of gristle. Ingredients:
4 (1/2-inch-thick) top chuck blade steaks (18 oz) |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons unsalted butter |
1 tablespoon olive oil |
1 large shallot, finely chopped |
1/2 cup dry white wine |
3 tablespoons finely chopped fresh chives |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Pat steaks dry and sprinkle both sides with salt and pepper.
2. Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.
3. Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.
4. Serve steaks with sauce poured over.
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