The blade steak used in this recipe is a moderately priced, tougher cut of beef that becomes deliciously tender and flavourful when baked and braised in a rich sauce
I’m always looking for an excuse to make comfort food and when hearing last week we were going to have a spell of colder weather I had one. A good reason, as any, to stay at home and cook something that was invitingly aromatic, hearty and rib sticking.
To achieve that, I bought a two-and-a-half centimetre thick, boneless blade steak and cut it into two portions. I patted the excess moisture off the steaks, seasoned and floured them, and then seared them in hot oil. The steaks are pretty saucy, which made mashed potatoes a good side dish to serve with them. I also served the steaks with snap peas and carrots.Makes: two servings2 Tbsp olive oil1 1/2 cups low sodium beef stock Cut the steak in half, lengthwise. If needed, trim off some of the excess fat, and then pat the two pieces of steak dry with paper towel.
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