Ingredients

• 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

Instructions

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