Bistecca Caprese con Funghi Tifolati Recipe
Bistecca Caprese con Funghi Tifolati
Caprese Steak with Sautéed Mushrooms
Submitted By: Taz
Ingredients:
| Caprese Steak: 2 New York Strip Steaks (8-12oz. each) 1 Large Clove Fresh Garlic - finely minced 6 Tbs Balsamic Vinegar 1 Tbs Honey 4 Tbs Extra Virgin Olive Oil - divided 1 Tbs Fresh Oregano 1 Tbs Fresh Thyme 4 Slices Fresh Mozzarella 1 Medium Ripe Tomato - sliced Fresh Basil Leaves Kosher Salt to taste Fresh Ground Black Pepper to taste |
Funghi Tifolati (Sautéed Mushrooms): 8oz. Cremini (AKA: Baby Bella) Mushrooms - sliced* 2 Tbs Unsalted Butter 2 Tbs Extra Virgin Olive Oil 3 cloves Fresh Garlic - thinly sliced Kosher Salt to taste Fresh Ground Black Pepper to taste -OPTIONAL- 2-4 Tbs Parmigiano-Reggiano Cheese - grated * Medium sized mushrooms can be halved while small mushrooms can be left whole - It's up to you |
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Preparation:
- In a medium bowl, whisk together the garlic, balsamic vinegar, honey. half (2 Tbs) of the olive oil, oregano, thyme, ¼ tsp salt, and ⅛ tsp pepper until well incorporated - Transfer apx ⅓ of the balsamic/herb mixture to a small bowl and set aside for serving
- Add the steaks and toss to coat - Allow to marinate at room temperature for 30-40 minutes (turning to coat every 10 minutes) - Preheat oven to 425ºF
- Season the tomato slices on both sides with salt and pepper to taste - Set aside until needed
- Heat the remaining 2 Tbs of olive oil in a medium/large oven safe pan or skillet (12 inch cast iron skillet recommended) over medium-high heat until just smoking
- Remove the steaks from the marinade (discard left over marinade) and place in the hot skillet - Allow to sear (undisturbed) for 2-3 minutes until nicely browned - Flip and again sear 2-3 minutes (undisturbed)
- Remove from heat and place 2 slices of mozzarella on top of each steak - Place a seasoned slice of tomato on top of the mozzarella and transfer the pan/skillet to the preheated oven
- Allow to bake until just below medium-rare (internal temperature 125ºF) and the mozzarella is nicely melted (apx 5 minutes) - Transfer the steaks to a plate and loosely tent with foil - Allow to rest for 5 minutes (internal temperature will rise 5-10ºF)
- Transfer to serving plates, top with a couple of fresh basil leaves each and drizzle with the reserved balsamic/herb mixture and adjust seasoning to taste - Serve hot along with the Funghi Trifolati
While the steaks are baking/resting, make the Funghi Trifolati:
- Heat the olive oil and butter in a medium skillet over medium heat until butter is melted
- Once the butter is melted, add the garlic and sauté for about 1 minute (DO NOT LET THE GARLIC BROWN) - Add the mushrooms and continue to sauté for 3-4 minutes
- Reduce heat to medium low and continue to sauté for an additional 3-5 minutes until soft and most of the water has evaporated
- Season with salt and pepper to taste and serve alongside the Caprese Steaks garnished with the grated parmigiano-reggiano (if using) and a bit of fresh chopped parsley if desired (you can serve these hot or cold alongside, or as part of, all kinds of dishes from pasta and salads, to crostini, pizza, and even sandwiches!)
