Montreal Blade Steaks, Sauteed Mushrooms, Roasted Eggplant, and Steamed Broccoli

Posted: April 22, 2013 in Food
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One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.

The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.

The eggplant is sliced, peeled, coated liberally in olive oil,  seasoned with sea salt,  cracked black pepper, and roasted at 375 degrees for 20 minutes.

The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.

As always, have your ingredients out and ready.

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Oil your meat and season. It should be shiny.

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Prep the eggplant and prepare for the oven.

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Saute the mushrooms while the other items are cooking.

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Place broccoli in steamer basket.

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Enjoy Dinner!

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