Italian Strip Steaks with Foccacia

I recently bought the new Taste of Home cookbook and this is the first recipe I made. We had this on Sunday this past week.  The recipe does seem to have many ingredients but it really comes together and is ready quickly.  The recipe calls for store-bought foccacia bread but I made mine instead since I love to make bread.  I will post the bread recipe at a later date.


We both really enjoyed this dish.  Kevin rated it a 5 out of 5, so I know it was really good!  ;)

Italian Strip Steaks
4 boneless beef top loin steaks (8 ounce each)
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 shallot, finely chopped
1 small red onion, chopped
2 garlic cloves, minced
2 teaspoons fresh rosemary, minced
1/2 cup roasted sweet red peppers, cut into strips
1/4 cup red wine or beef broth
1 tablespoon sugar
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 loaf foccacia bread, cut into quarters; warmed
2/3 cup shredded Asiago cheese
1/4 cup sliced pimiento-stuffed olives


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 - 145 degrees, medium - 160 degrees, well-done 170 degrees).  Remove and keep warm.


2.  In the same skillet, saute the mushroms, shallot and onion in remaining oil.  Add garlic and rosemary, saute 1-2 minutes longer.  Stir in the red peppers, wine/broth, sugar, balsamic. Salt and pepper to taste.; heat through.


3.  Place warm foccacia on serving plates; top each with a steak and 1/2 cup mushroom mixture.  Sprinkle with cheese and olives.