Italian Strip Steaks with Focaccia Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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