Mouthwatering Gorgonzola-Topped Chopped Steak with Caramelized Onions and Savory Mushroom Toast
Indulge in the perfect union of savory flavors with this delectable Gorgonzola-Topped Chopped Steak, accompanied by sweet caramelized onions and luxurious mushroom toast. This dish isn't just a meal; it's an experience. Combining these elements creates a symphony of flavors and textures, guaranteed to dazzle your taste buds.
The secret to this dish is in the details. Selecting coarse ground beef adds a rich and hearty flavor, enhanced by aromatic fresh herbs such as thyme and rosemary. These fragrant herbs infuse the steak with a depth of flavor that’s complemented beautifully by a splash of red wine to tenderize and enrich the meat further. When crafting the onion and mushroom components, patience is key. Slowly caramelizing the onions until they’re golden brown releases their natural sweetness, while sautéing the gourmet mushroom blend with shallots and marsala wine will result in a creamy, luscious spread that is irresistible atop a toasted baguette.
Preparation is crucial for a seamless cooking process. Begin with marinating and chilling the steak patties to allow the flavors to meld. Use parchment and plastic wrap to maintain moisture. Preheat your oven and sautés pans, ensuring consistent cooking temperatures for even results. The final flourish of Gorgonzola cheese adds a tangy richness, beautifully contrasting with the sweetness of the caramelized onions and the earthiness of the mushroom toast. For best results, use high-quality ingredients and generous seasonings to bring everything together in harmony.
Ingredients
- 1 lb coarsely ground beef: Provides body and flavor to the steak.
- 1 shallot, minced: Adds a subtle sweetness and depth.
- 2 cloves garlic, minced: Enhances the overall aroma and flavor.
- 1 teaspoon fresh thyme, finely chopped: Infuses the steak with a fragrant, earthy taste.
- 1 teaspoon fresh rosemary, finely chopped: Adds a minty, woody aroma.
- 1 teaspoon kosher salt: Essential for seasoning the meat.
- 1 teaspoon pepper: Adds a mild heat.
- 1 large egg: Binds the ingredients together.
- 2 tablespoons red wine: Breaks down proteins for tenderness.
- Parchment paper & Plastic wrap: Preserves moisture during chilling.
- 2 tablespoons olive oil: For frying the steaks.
- ½ cup crumbled gorgonzola cheese: Adds a tangy, creamy topping.
- For the onions:
- 1 tablespoon salted butter: Enhances flavor richness.
- 1 tablespoon extra-virgin olive oil: Prevents burning during sautéing.
- 2 large sweet onions, thinly sliced: Provide sweetness to balance the dish.
- 1 cup dry sherry: Deglazes for depth of flavor.
- ½ teaspoon kosher salt: Balances sweetness.
- ½ teaspoon ground white pepper: Adds mild spice without being overpowering.
- For the mushroom toast:
- 2 tablespoons unsalted butter: Creates a rich base for sautéing.
- 2 tablespoons olive oil: For evenly cooking mushrooms and shallots.
- 2 shallots, small diced: Adds depth and sweetness.
- 12 oz gourmet mushroom blend, finely chopped: Offers an earthy, umami flavor.
- ¼ cup marsala wine: Adds complexity and sweetness.
- ½ cup heavy whipping cream: Gives the mushroom mixture a creamy texture.
- ½ teaspoon kosher salt & ½ teaspoon pepper: Essential seasonings for mushrooms.
- 6 (½-inch-thick) slices of bakery baguette: Serve as a sturdy base for the mushroom mixture.
- 1 tablespoon salted butter: Enhances flavor richness.
- 1 tablespoon extra-virgin olive oil: Prevents burning during sautéing.
- 2 large sweet onions, thinly sliced: Provide sweetness to balance the dish.
- 1 cup dry sherry: Deglazes for depth of flavor.
- ½ teaspoon kosher salt: Balances sweetness.
- ½ teaspoon ground white pepper: Adds mild spice without being overpowering.
- 2 tablespoons unsalted butter: Creates a rich base for sautéing.
- 2 tablespoons olive oil: For evenly cooking mushrooms and shallots.
- 2 shallots, small diced: Adds depth and sweetness.
- 12 oz gourmet mushroom blend, finely chopped: Offers an earthy, umami flavor.
- ¼ cup marsala wine: Adds complexity and sweetness.
- ½ cup heavy whipping cream: Gives the mushroom mixture a creamy texture.
- ½ teaspoon kosher salt & ½ teaspoon pepper: Essential seasonings for mushrooms.
- 6 (½-inch-thick) slices of bakery baguette: Serve as a sturdy base for the mushroom mixture.
Step-by-Step Instructions
- Prepare the Chopped Steak: In a large mixing bowl, gently combine the coarsely ground beef, minced shallot, minced garlic, finely chopped thyme and rosemary, kosher salt, pepper, egg, and red wine until blended. Be sure not to overmix, as this can toughen the meat. Shape the mixture into 6 oval patties and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate until ready to cook, allowing flavors to meld and firm up the patties.
- Caramelize the Onions: Heat butter and extra-virgin olive oil in a large sauté pan over medium-high heat for one to two minutes. Once the butter has melted, add the thinly sliced sweet onions. Cook for 9-10 minutes, stirring occasionally, until they become wilted and start to caramelize. Add the dry sherry to deglaze the pan, cooking until the liquid evaporates while stirring any tasty bits left at the bottom. Season with salt and white pepper before removing from heat and keeping warm under foil.
- Create the Mushroom Toast: Preheat your oven to 400°F. Heat butter and olive oil in a large sauté pan over medium heat for 3-4 minutes. Add the diced shallots and sauté for 2-3 minutes until softened. Stir in the finely chopped mushrooms, cooking for an additional 7-8 minutes. Pour in marsala wine to deglaze, reducing it until almost dry. Stir in the heavy cream and let it reduce similarly. Transfer the mixture to a food processor with a pinch of salt and pepper, pulsing until smooth.
- Cook the Chopped Steaks and Toast Baguettes: Heat the remaining olive oil in a large sauté pan over medium-high heat for 2-3 minutes. In batches, cook the chilled chopped steak patties for 4-5 minutes on each side until they reach an internal temperature of 160°F. Meanwhile, arrange the sliced baguettes on a baking sheet and toast in the oven for 7-8 minutes, or until golden and crispy.
- Assemble and Serve: Spread the pureed mushroom mixture generously over the toasted baguette slices. Place the chopped steaks on plates, top with a heap of the caramelized onions and a liberal sprinkle of crumbled Gorgonzola cheese. Serve immediately to savor the harmony of flavors.
Troubleshooting Tips
- Steak too dry? Ensure that you don't overcook the patties. Keeping them chilled before cooking helps retain moisture.
- Onions burning? Lower the heat slightly and add a splash of water to loosen any stubborn bits on the pan.
- Mushroom mixture too watery? Let it cook longer to reduce on low heat before pureeing.
- Hard baguette? Briefly reheat in the oven, or cover with a damp towel while cooling to soften them slightly.
Ideas for Pairing with the Recipe
Make your dining experience even more delightful with these pairing suggestions:
- Side Dishes: A crisp arugula salad with lemon vinaigrette or a serving of garlic-butter asparagus provides a refreshing contrast to the richness of the dish.
- Drinks: Complement your meal with a bold red wine like a full-bodied Cabernet Sauvignon or a well-chilled glass of sparkling water with fresh citrus slices for a refreshing touch.
- Desserts: Finish with a light dessert like a fruit sorbet or a classic lemon tart to cleanse the palate and offer a sweet yet tangy conclusion to the meal.
- For a unique twist, consider serving with a side of crispy sweet potato fries lightly seasoned with salt and herbs for a sweet and savory combo.
How to Store Properly
Keeping your leftovers fresh and delicious is key:
- For refrigeration: Store the steak, onions, and mushroom mixture separately in airtight containers. They will stay fresh for up to 3 days in the fridge.
- For freezing: Freeze steak patties in a single layer on a tray, then transfer to a sealed freezer bag. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
- If mushrooms are leftover, freeze them in an ice cube tray for easy portioning. Use within one month for optimal flavor.
FAQs
- Can I use other types of cheese instead of Gorgonzola? Absolutely! Blue cheese or feta can provide a similar tangy flavor. Fontina or mozzarella offer a milder taste if preferred.
- What if I don’t have Marsala wine? A sweet sherry or even a bit of chicken broth with a splash of balsamic vinegar can add a similar depth of flavor.
- Is there a vegetarian version available? You can substitute the beef with a high-quality plant-based ground meat. Use vegetable broth instead of any meat broth or wine for deglazing.
- How can I make this dish spicier? Add cayenne pepper to the patties or a pinch of chili flakes to the mushroom mixture for extra heat.
