Marinated Chuck Eye Steak

3 Tbsp white grape juice
1 Tbsp olive oil
1 tsp Dijon mustard
1 lb chuck eye steaks, trimmed
1/4 tsp salt
1/4 tsp black pepper
1 large shallot, sliced
1/4 cup beef broth

Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.
Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; saute 1 minute. Add reserved marinade and broth, scraping to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.

Serve with Chive Smashed Potatoes and Lemon Green Beans