Italian Strip Steaks with Focaccia Recipe | Taste of Home

By Sophialuc

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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

Preparation

Step 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.
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.
Place focaccia on serving plates; top each with a steak and 1/2 cup
mushroom mixture. Sprinkle with cheese and olives. Yield: 4
servings.