Wednesday, 26 August 2015

Steak Boscaiola

Steak Boscaiola
With the cooler weather on it's way and the leaves already starting to change to fiery hues of Autumn...
I still want our fun festivities to continue~
My family tends to wane towards warm, heavier meals instead of the light fresh meals of summer.
I love using Canadian mushrooms in many of my dishes.
They are hearty, high in minerals, fiber, water and are full of delicious flavor without the
This hearty appy is so simple, easy and oh...
so flavourful~
Boscaiola: from the forest
It can be made in minutes and uses some
store bought items that gives the cook less workload when having a party.
After all, it's no fun if you are in the kitchen prepping and everyone is
having fun!
This Mushroom-Centric recipe will be entered in the
Appetizer Spotlight contest at the FBC
Steak Boscaiola
Here's what you'll need:
1 lb of stir fry strip sirloin steak(cut into strips)
or slice your own's easy
1/4 cup Marsala wine or any sweet wine
1 tbsp. fresh rosemary, chopped
1 tsp red pepper chili flakes
sea salt & black pepper to taste
 4 asparagus stalks, washed, ends snapped off & cut into 1/3's
12 small cremini or button mushrooms, washed
1 tsp thyme
12" x 12" tomato focaccia pizza(or your fave flavor)
2-4 tbsp. EVOO
bamboo skewers for presentation
1 tub kale or spinach dip
In a food safe bowl combine the first 5 ingredients.
Toss to coat well with your hands.
Cover and refrigerate for 1 hrs. or overnight if you have the time.
Bring to room temp. 1 hr. before cooking.
In a large preheated skillet sauté whole mushrooms, thyme  
and asparagus in 1 tbsp. EVOO.
Season with salt & pepper, on med. high heat for 1-2 minutes,
just until slightly caramelized.
Set aside in a bowl.  They will continue to cook as they cool.
In the same skillet, without wiping clean, add 2 tbsp. EVOO,
with tongs lift the meat from the marinade and place each steak slice flat side down into the pan.
Sear on high, just until browned on both sides.
Do not over crowd the pan. Work in batches. 
Allow the slices to rest off the heat.
Cut in half or thirds, depending on length.
* Do not over cook steak, it will toughen.
Cut focaccia into 3" squares. Place on platter decoratively.
Spread approx. 1 tbsp dip on each square. Set aside.

Skewer an asparagus piece then one end of the steak, leaving the long end hanging. Pierce a mushroom then wrap the steak around piercing the other side of the strip.
If there is extra cut the hanging steak and continue until all pieces are skewered.
Leave some space on the bottom of the skewer and pierce through the focaccia.
Enjoy with Love!


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