Top Blade

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Heavy cream - 1/2 cup
• Beef broth - 1 cup
• Garlic - 2 cloves, minced
• Mushrooms - 8 oz, sliced
• Butter - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Top blade steak - 2 steaks, about 8 oz each

Instructions

1. Preheat the grill or a skillet over medium-high heat.
2. Season the top blade steaks with salt and black pepper on both sides.
3. Drizzle olive oil over the steaks and rub it in.
4. Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
5. Remove the steaks from the grill and let them rest for a few minutes.
6. In a separate skillet, melt the butter over medium heat.
7. Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and golden brown.
8. Pour in the beef broth and bring it to a simmer.
9. Stir in the heavy cream and cook for another 2-3 minutes, until the sauce thickens slightly.
10. Season the mushroom sauce with salt and black pepper to taste.
11. Slice the rested top blade steaks against the grain.
12. Serve the sliced steaks with the mushroom sauce drizzled on top.
13. Garnish with fresh chopped parsley before serving.