2 5oz 1-1/2" Steaks, patted dry. (i.e. Sirloin, Strip-loin, or even Beef Tenderloin).
3 Oz Blue Cheese, crumbled.
1 Lemon for Zest.
2 Sundried Tomatoes, finely chopped.
2 Tbsp Pine Nuts.
2 Portobello Mushrooms, diced.
1 Shallot, diced.
1 Clove Garlic, finely chopped.
1 Large Sprig of Fresh Thyme.
1 C Heavy Red Wine.
Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
2 Decent Size Slices of Focaccia (approx big enough to fit your steak), with one side of crust cut off.
What to Do:
Remove the steaks from the fridge up to 45 minutes - but no less than 30 - before cooking them. This allows them to come to room temperature and therefore cook more evenly.
Once they're good to go, heat a frying pan (preferably cast-iron) over medium-high heat. As it heats up slather them with some oil (olive oil or a basic veggie one will do just fine) and then generously season the steaks on both sides with a good dose of salt and pepper.
In a mortar & pestle, mash together the pine nuts, blue cheese, sundried tomatoes, and lemon zest. Set aside.
Place steaks in the very hot pan. Do not move them around at this point. Let them sear! They will "release" from the pan when the outside is good and brown.
Cook 4-5 minutes, flip. Top with the blue cheese crust and continue to cook for a further 3-4 minutes*.
Turn your broiler to high.
Remove steaks from heat, place to rest on a wire rack (to allow air circulation and juice flow) and cover with tin foil.
As the steak rests, place focaccia under the broiler with the cut side up. Watch carefully! Toast until golden and remove from the heat. Set aside.
Sauce: Reduce the heat to medium and chuck the shallots and garlic into the pan with all the brown bits left over from the steak, along with a small glug of olive oil. Stir well and allow to soften for about a minute. Add the mushrooms. Get some nice brown color on those babies. Once they look just about done, carefully add the wine and thyme to the mixture. Bring to a simmer and reduce by about half. Season with salt and pepper to taste.
To serve: Place the bread on the plate, top with the rested steak and a couple spoonfuls of the sauce. Pair with a helping of Grilled Balsamicy Summer Asparagus, Smurshed Potato Things, or really class it up with a handful of Garlicky Oven Fries.
* This cooking time will result in a medium-rare steak. If you want your meat cooked less or more, here is a simple guide to doing so.
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