Diabetic Blade Steaks W/ Mushrooms Recipe

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Diabetic Blade Steaks W/ Mushrooms

Paul Bushay


Top blade steaks — great for a weeknight supper — are inexpensive and cook in just minutes.

pinch tips: How to Freeze Fish, Meat & Poultry






10 Min


10 Min


Pan Fry


4, 4 oz
top blade chuck steaks
1/4 tsp
sea salt
1/8 tsp
fresh cracked black pepper
1 Tbsp
olive oil, extra virgin
1 Tbsp
unsalted butter
10 oz
cremini or white mushrooms, cut into 3/4-inch-thick wedges
1 Tbsp
finely chopped shallot
1/4 c
balsamic vinegar
2 Tbsp
soy sauce
1/2 c
plus 2 tsp beef stock
3/4 tsp

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy