Blade Steaks with Mushrooms

• 4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)
• 1/4 teaspoon saltsalt
• 1/8 teaspoon black pepperpepper
• 1 tablespoon olive oilolive-oil
• 1 tablespoon unsalted butterbutter
• 10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedgesmushroom
• 1 tablespoon finely chopped shallotshallot
• 1/4 cup balsamic vinegarbalsamic-vinegar
• 2 tablespoons soy saucesoy-sauce
• 1/2 cup plus 2 teaspoons beef broth
• 3/4 teaspoon cornstarchcornstarch

1. 01Pat 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. 02Heat 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. 03Add 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.

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