Steak sandwich with mushrooms

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After...
I got some really thinly sliced steak which cook in like, a minute. You don't want to cook the hell out of it or it will be really tough. This stuff wasn't too tough. Nice sandwich! I had it on a toasted "hoagie" bun, but you could also have it on a piece of garlic toast or something like that.


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 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

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. If your steak was as thin as mine you won't have to do this.

Slice your mushrooms as thick as you want (if you don't want wedges) and throw them into a hot pan with nothing in it. Cook them and then put them in a bowl. Add some butter and throw in a chopped shallot, then cook the steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total (mine were about 1.5 minutes). Transfer steaks to the mushrooms and cover loosely with foil.

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.

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