I saw these great veal blade steaks at the butcher. I haven't seen to many veal blades steaks but have worked with plenty of lamb blade steaks and I really like the flavor. Not just the flavor but the different kinds of flavor and chew from different parts of the steak. But what to do next? Well it just seemed fitting to do a "piccata" style riff. Then for some reason I thought of pierino and although it is not true to the original and is a riff I just couldn't help but think this would be something pierino would like. It is his dish now. Hope you like it. Just how it goes sometimes. I served it with seared broccolini. —thirschfeld
Liberally salt each steak about an hour before you want to serve them, put them on a rack over a tray with edges and refrigerate them uncovered. You can do this up to 24 hours ahead of time.
Heat a 14 inch skillet over high heat and add the grape seed oil and wait for it to shimmer. Sear the steaks until they are very brown on both sides. Remove them from the pan and let them rest.
Add a 2 tablespoons of butter and the mushrooms and sear them until they brown. Remove them from the pan to the top of the steaks.
Add the remaining 2 tablespoons of butter and add the shallots and the garlic. Once they just begin to color a little add the flour. It will seize up around the shallots and garlic.
Add the wine. It will thicken immediately so stir it well. Add the stock, season with salt and pepper and bring the sauce to a boil. Make sure you scrape up all the tasty brown bits from the bottom of the pan.
Reduce the heat to medium and add the steaks with the mushrooms back to the sauce and baste the steaks until they are medium rare to medium. This is a steak that will be to chewy if it is to rare.
Remove the steaks to plates. To the sauce add the lemon juice and the capers. Stir to combine the flavors. Taste and adjust the seasoning. Sauce the steaks and serve.