Steak Mushroom & Roasted Red Pepper Flatbread
Servings: 4
Print Recipe
Ingredients
- 6 oz dried mushrooms Chanterelles, Porcini, Shitake¾-1 pound of steak (filet, strip, ribeye)
- Kosher salt & black pepper
- 2 flatbreads
- 2 cups shredded Provolone cheese
- Small jar roasted red peppers
- ¼ cup snipped scallions
- Optional garnish: Fresh Thyme
Instructions
- Rehydrate your mushrooms per package directions.
- Allow your steak(s) to come to room temperature. Blot dry and season with Kosher salt & pepper or steak seasoning.
- Place 1 ½ TBS grapeseed or olive oil in a pan, allow it to get hot. Sear your steaks and cook to rare or medium (don't cook much over those temps as the steak slices will also be going in your oven for a few minutes).
- Preheat oven to 350 degrees.
- Assemble flatbreads: scatter cheese, steak, mushrooms, peppers, and scallions. Add more cheese.
- Place into your oven just until the cheese melts.
- Garnish with Thyme and either a drizzle of balsamic glaze or red wine reduction (see recipe notes for how to make it).
- Slice and enjoy!
Notes
To make red wine reduction:
Saute a minced shallot in 1 teaspoon butter for 1 minute. Pour in ½ cup of wine and ½ cup beef stock and allow it to boil and reduce by half. Add a pinch of black pepper. Drizzle over flatbread.
Saute a minced shallot in 1 teaspoon butter for 1 minute. Pour in ½ cup of wine and ½ cup beef stock and allow it to boil and reduce by half. Add a pinch of black pepper. Drizzle over flatbread.
Nutrition
Serving: 2g