Lunch: Italian Strip Steaks with Focaccia Recipe

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

Instructions

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.

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