Steak Panini with Herbed Tomato and Mushroom Compote

Servings:

Quantity

Ingredients

1 pound

Skirt steak

1/4 cup

Extra virgin olive oil, divided

1/2 teaspoon

Black pepper, divided

1 teaspoon

Fresh thyme, chopped, divided

2, 14.28 oz. cans

Carmelina ‘e… San Marzano® Italian Cherry Tomatoes, drained

2, each

Portobello mushrooms, thinly sliced

1, each

Red onion, thinly sliced

1 tablespoon

Balsamic glaze

1/2 teaspoon

Kosher salt, divided

8 slices

Italian bread

As desired

Dijon mustard

As desired

Horseradish spread

8 slices

Provolone cheese, slices

Preheat oven to 375°F.
On a large plate, marinate skirt steak with 2 tablespoons of oil, 1/4 teaspoon pepper and 1/2 teaspoon thyme. Cover and refrigerate for 20 minutes.
Using a non-stick sheet pan, gently mix together the Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), Portobello mushrooms, red onion, remaining olive oil, balsamic glaze, 1/2 teaspoon thyme, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Roast mixture in a pre-heated 375°F oven for 25 minutes, until soft and starting to brown. Remove from oven and set aside.
Remove steak from refrigerator, and season with remaining salt. On a pre-heated grill or grill pan, cook steak until medium; about 3-5 minutes on each side. Remove steak from grill and let it rest on a platter for a few minutes before slicing into 1/2-inch thick slices.
To assemble Paninis, spread Dijon mustard on 1 slice of bread, and horseradish on the other. Top bread with Herbed Tomato and Mushroom Compote, sliced steak, and 2 slices of provolone cheese. Repeat.
Using a Panini Press, or grill pan, press the sandwich together until the cheese melts and bread is toasted; about 2-3 minutes. If using a grill-pan, cook for about 2 minutes on each side. Cut the Steak Panini with Herbed Tomato and Mushroom Compote in half, and serve immediately. Buon Appetito!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™