Items you will need
Liquid, such as wine or stock
Red bell peppers
Hot red pepper flakes
Large shallow dish
Beef blade is cut from the area above the shoulder blade of the cow. Generally speaking, it has good flavor but can be tough if not cooked correctly. This cut also has good marbling, which can contribute to its flavor in a positive way. Braising is one of the best methods to cook beef blade, as the longer cooking times tenderize the meat.
The Braising Method
Heat your heavy pan.
Pour a small amount of oil in the pan.
Slowly brown your blade beef on every side.
Pour off the drippings left over once you are done browning your beef blade, then add spices as you desire.
Add 1/2 to 2 cups of stock or wine to your beef.
Cover your pan tightly and either simmer it carefully over low heat on top of the stove or preheat your oven to 325 degrees and cook it for the length of time depending on the size of the beef blade. Pieces 2 1/2 to 4 lbs. should be cooked for 2 to 3 hours.
The Grilled Method
Arrange six beef blade steaks in your large shallow dish.
Quarter two large red peppers and add them in a layer on top of the steaks.
In your blender put the zest of two navel oranges, 1 cup of orange juice, 1/3 cup vegetable oil, 2 garlic cloves, 1 tbsp. soy sauce, 1 tbsp. cider vinegar, 1 tsp. dried hot pepper flakes and 1/2 tsp. of salt. Blend the ingredients together until it's smooth to make your marinade.
Pour your marinade over the steaks and red peppers until it covers them both thoroughly. Cover the dish and let your steaks marinade overnight in the refrigerator.
Discard the marinade the next day.
Set your steaks and peppers on an oiled rack that is 5 to 6 inches above glowing coals. Grill your steaks for eight minutes on each side, set them on a plate and allow them to sit for five minutes before eating. This makes medium-rare steaks. Cook for longer if you want medium-well or well-done.