Ingredients
4 boneless beef top loin steaks (8 ounces each)3 tablespoons olive oil, divided1/2 pound sliced baby portobello mushrooms1 shallot, finely chopped3 tablespoons chopped red onion2 garlic cloves, minced2 teaspoons minced fresh rosemary1/2 cup roasted sweet red peppers, cut into strips1/4 cup dry red wine or beef broth1/4 teaspoon salt1/4 teaspoon coarsely ground pepper1 focaccia bread (12 ounces), cut into quarters2/3 cup shredded Asiago cheese1/4 cup sliced pimiento-stuffed olives
Preparation
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 135°; medium, 140°; medium-well, 145°). 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.
