Italian Strip Steaks

• 4 boneless beef top loin steaks (8 ounce each)
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 1 shallot, finely chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, minced
• 1/2 cup roasted sweet red peppers, cut into strips
• 1/4 cup red wine or beef broth
• 1 tablespoon sugar
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 loaf foccacia bread, cut into quarters; warmed
• 2/3 cup shredded Asiago cheese
• 1/4 cup sliced pimiento-stuffed olives

1. 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 - 145 degrees, medium - 160 degrees, well-done 170 degrees).  Remove and keep warm.

2.  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/broth, sugar, balsamic. Salt and pepper to taste.; heat through.

3.  Place warm foccacia on serving plates; top each with a steak and 1/2 cup mushroom mixture.  Sprinkle with cheese and olives.