Steak Marsala With Cauliflower Mash Recipes

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SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE



Sirloin Steak with Mushroom Marsala Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

1/4 cup olive oil
2 finely diced shallots, or 1 white onion, finely diced
1 1/2 pounds mushrooms, cleaned and sliced
2 cups Marsala wine
1 cup beef stock
1 tablespoon freshly chopped thyme leaves
8 (8 to 10-ounce) New York Strip steaks
Salt and freshly ground black pepper
1/2 cup unsalted butter (1 stick)
1/2 bunch fresh chives, chopped

Steps:

  • Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
  • Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
  • Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

MUSHROOM STEAK MARSALA



Mushroom Steak Marsala image

I wanted marsala one cold, rainy night and came up with this after combining pieces of two of my favorite recipes. It is pretty easy and was a big hit with the family. I served it over whole wheat cheese tortellini with roasted asparagus, but it would also be delicious with roasted or mashed potatoes and a veggie. The sauce is versatile enough that it would also be great with chicken if beef isn't your thing...You can also GRILL the steak.

Provided by Philly Fan

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 small fillets or 4 small sirloin steaks
salt and pepper
2 tablespoons butter, divided
2 large portabella mushroom caps, diced
1 shallot, diced (or half a mild onion)
2 minced garlic cloves (or 2-3 teaspoons minced garlic)
2 cups chicken broth
1 1/2 teaspoons dried rosemary (add more or less to your taste)
1/2 cup marsala wine (you can add more to your taste)
1 -2 tablespoon flour, to thicken the sauce

Steps:

  • Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
  • Stir in 1 or 2 Tablespoons flour and set aside.
  • Salt and pepper the steaks to taste
  • Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook them to your desired level of doneness or slice and add to the sauce to continue cooking later).
  • Remove from pan and let it rest covered in a separate covered container.
  • Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft.
  • Add the chicken broth mixture and the wine.
  • Cook down the sauce by about half. Add the last tablespoon of butter.
  • Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce over the steak. Yum!

PAN-FRIED STEAK WITH MARSALA SAUCE



Pan-Fried Steak with Marsala Sauce image

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 7

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

Steps:

  • Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  • Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
  • Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
  • Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

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