Kim Milan's Red Wine Braised Top Blade Steak

• 600g top blade steak
• 2 onions
• 4 cloves garlic
• 1 bottle red wine (about 750ml)
• 1 tbsp tomato paste
• 2–3 sprigs rosemary
• 1 potato
• 1/2 carrot
• 3–4 button mushrooms
• butter, as needed
• a splash of sherry vinegar
• a little chopped parsley
• a little chopped chives
• generous amount of olive oil
• a little salt
• a little pepper

Recipe 🍳

Cooking tips 💡

• Top blade steak has a lot of connective tissue, so it becomes most tender and appealing when braised for a long time rather than grilled.
• After cooking, letting the meat rest with the lid open allows the gelatinized tissues to lock in moisture and flavor.
• Trimming the garnish vegetables into rounded shapes helps them keep a neat appearance without breaking apart during blanching and sautéing.

Recommended for 🙋

• ⭐Those looking for an elegant main meat dish to enjoy with wine.
• ⭐Those who want to learn how to cook top blade steak to its most tender state beyond just steak.
• ⭐Those who want to try a restaurant-quality braising dish at home.