Steak Modiga
A staple dish at any Italian restaurant on "The Hill" in St. Louis. Simple enough to make at home!
Ingredients
For Lemon-Wine Sauce
- 2 Tablespoons lemon juice
- 2 Tablespoons Chicken base
- 1/2 Cup white wine
- 2 Cups water
- 3 Tablespoons butter
- 1/4 Cup flour
- 3 cloves garlic minced
- 1/4 teaspoon ground white pepper
For Steaks
- 4 10 oz strip sirloin steaks
- 1/2 Cup butter melted
- 2 Cups Italian bread crumbs
- 16 mushrooms sliced thinly
- 1 1/2 cups rope Provel cheese can substitute shredded Provolone cheese
Instructions
To prepare sauce
- Combine lemon juice, chicken base, wine and water in a pot. Bring to a boil, then reduce to a simmer.
- Make a roux by melting butter in a small skillet. Whisk flour into butter until no lumps remain. Slowly whisk roux into lemon mixture.
- Stir in garlic and pepper; let simmer for 5 to 10 minutes, stirring frequently.
- If not using immediately, set aside to cool, stirring occasionally. Store in refrigerator.
To prepare steaks
- Trim fat from steaks. Dip steaks in melted butter; coat lightly with bread crumbs. Cook on grill or in broiler to desired doneness.
- Just before steak is done, add mushrooms to warm sauce.
- When steak is done, top with shredded cheese. Let cheese melt over steak, then top with sauce.