Blade Steak Recipe With Rosemary and White Beans

Cooking a good blade steak is no rocket science. There is a solution to be successful at this recipe for all us. You either can be a natural like Jamie Oliver, have gifted family member who “tells” you how to do it, or use a good recipe. Most of us choose the last option, so here we go. Blade steaks are an amazing meal braised and served with potatoes, vegetables or a salad on the side. For the special occasions you can serve them in a gourmet style for a truly unique and delicious meal. Don’t be surprised to have your guests or family asking for more in just seconds. .

This is an amazing recipe for blade steaks with rosemary white-bean puree.

You will need:

  • 4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 lbs. total)
  • 2 tablespoons olive oil, divided, plus some additional olive oil for drizzling
  • 3 garlic cloves
  • 2 (15-oz) cans of white beans such as cannellini, drained and rinsed off
  • 1/3 cup reduced-sodium Swanson chicken broth
  • 1.25 tablespoon of tomato paste
  • 1.5 teaspoon of chopped rosemary, divided
  • 1/3 cup of dry white wine
  • 2 tablespoons of finely chopped and pitted
  • Kalamata olives, divided
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Rinse the four steaks and pat them dry. Season them salt and pepper, and lay them flat. Next cut 3-4 thin slits across the cartilage in each steak to help prevent it from curling. Now, heat about 1 tablespoon of oil in a heavy skillet over high heat until it simmers. Sear your blade steaks in the heated oil about 3-4 minutes per side for medium rare. Longer if well done is desired.

While you are braising your blade steaks, it is time for you to get started on the rosemary and white bean puree

Preparation of the Rosemary and Bean Puree

It is useful if you have a food processor. Start by dropping in your cloves of garlic with motor running then add in your well-drained rinsed white beans. Add oil and chicken broth and about ΒΌ teaspoon of salt. Use pulse until mixture becomes smooth.

Now, it’s time to finish up this dish. Pull your steaks off and set to the side on a plate.

Reduce temperature to medium;

add in tomato paste and 1 tablespoon of rosemary being sure to stir about every 15 seconds. Pour in wine and return to a boil. Scraping out well the brown bits for about 30 seconds. Stir in white bean puree and 1-tablespoon olives and cook until heated thoroughly stirring constantly about 3-4 minutes then stir in all your meat juices from the plate and season to taste with salt and pepper!

You and your family are now ready to experience an amazing meal with this simple but great tasting blade steak recipe. On our site you will find many more.

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