Italian Steak Modiga
By Ashley MoorePublished on August 11, 2015
Time
55 minutes
Yield
Serves 4
Ingredients
4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmedSalt and pepper 1 tablespoon unsalted butter 8 ounces white mushrooms, trimmed and sliced thin¼ cup dry white wine 1 tablespoon all-purpose flour 4 garlic cloves, minced1 cup chicken broth ¼ cup heavy cream ¼ cup plus 1 teaspoon olive oil 1 cup panko bread crumbs ¼ cup chopped fresh parsley 2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces
Before You Begin
Note that only one side of the steak is coated with bread crumbs; the other sides remain bare.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside.
- Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes.
- Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm.
- Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish.
- Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned on second side, about 3 minutes. Return steaks to wire rack, breaded side up.
- Roast until meat registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes. Let steaks cool on wire rack for 5 minutes while finishing sauce.
- Return sauce to simmer over medium heat. Whisk in provolone until melted, about 1 minute. Serve steaks with sauce, sprinkled with remaining 1 tablespoon parsley.
Time
55 minutesYield
Serves 4Ingredients
4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmed
Salt and pepper
1 tablespoon unsalted butter
8 ounces white mushrooms, trimmed and sliced thin
¼ cup dry white wine
1 tablespoon all-purpose flour
4 garlic cloves, minced
1 cup chicken broth
¼ cup heavy cream
¼ cup plus 1 teaspoon olive oil
1 cup panko bread crumbs
¼ cup chopped fresh parsley
2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces
Ingredients
4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmed
Salt and pepper
1 tablespoon unsalted butter
8 ounces white mushrooms, trimmed and sliced thin
¼ cup dry white wine
1 tablespoon all-purpose flour
4 garlic cloves, minced
1 cup chicken broth
¼ cup heavy cream
¼ cup plus 1 teaspoon olive oil
1 cup panko bread crumbs
¼ cup chopped fresh parsley
2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces
Ingredients
4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmed
Salt and pepper
1 tablespoon unsalted butter
8 ounces white mushrooms, trimmed and sliced thin
¼ cup dry white wine
1 tablespoon all-purpose flour
4 garlic cloves, minced
1 cup chicken broth
¼ cup heavy cream
¼ cup plus 1 teaspoon olive oil
1 cup panko bread crumbs
¼ cup chopped fresh parsley
2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces
Why This Recipe Works
This Italian breaded steak, popular in St. Louis, is seasoned, oiled, and breaded on one side before being sautéed until crispy and finished in the oven to medium-rare. This dish is characterized by a rich mushroom sauce flavored with the St. Louis specialty Provel cheese; we use easier-to-find provolone. We opted for strip steaks for this recipe—not only are they a great quality cut of meat but they’re also tender and very easy to find.
Before You Begin
Note that only one side of the steak is coated with bread crumbs; the other sides remain bare.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside.
- Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes.
- Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm.
- Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish.
- Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned on second side, about 3 minutes. Return steaks to wire rack, breaded side up.
- Roast until meat registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes. Let steaks cool on wire rack for 5 minutes while finishing sauce.
- Return sauce to simmer over medium heat. Whisk in provolone until melted, about 1 minute. Serve steaks with sauce, sprinkled with remaining 1 tablespoon parsley.
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