Italian Strip Steaks with Focaccia |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This easy entree lets the host enjoy entertaining. The dish comes together quickly and makes a beautiful presentation. Fans of Italian food will be impressed. âPatricia Harmon, Baden, Pennsylvania Ingredients:
4 boneless beef top loin steaks (8 ounces each) |
3 tablespoons olive oil, divided |
1/2 pound sliced baby portobello mushrooms |
1 shallot, finely chopped |
3 tablespoons chopped red onion |
2 garlic cloves, minced |
2 teaspoons minced fresh rosemary |
1/2 cup roasted sweet red peppers, cut into strips |
1/4 cup dry red wine or beef broth |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 focaccia bread (12 ounces), cut into quarters |
2/3 cup shredded asiago cheese |
1/4 cup sliced pimiento-stuffed olives |
Directions:
1. In a large skillet, cook steaks in 2 tablespoons oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. In the same skillet, saute the mushrooms, shallot and onion in remaining oil. Add garlic and rosemary; saute 1-2 minutes longer. Stir in the red peppers, wine, salt and pepper; heat through.
3. Place focaccia on serving plates; top each with a steak and 1/2 cup mushroom mixture. Sprinkle with cheese and olives. Yield: 4 servings.
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