Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
• 1 (16- to 19-ounce) can black-bean soup
• 4 scallions, chopped (1 cup)
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Madeira
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
2. While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
3. Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.