PAN-FRIED STEAK WITH MARSALA SAUCE
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
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
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
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.
STEAK MARSALA
Every tried steak in Marsala sauce? It's yummy just like it's chicken cousin.
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 9
Steps:
- To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
- Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
- Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
- In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you'd probably sear 5 minutes each side.
Nutrition Facts : ServingSize 1 steak, Calories 762 kcal, Carbohydrate 12 g, Protein 48 g, Fat 52 g, SaturatedFat 27 g, Cholesterol 202 mg, Sodium 242 mg, Fiber 1 g, Sugar 7 g
MARSALA MARINATED SKIRT STEAK
I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade, shake off excess, and discard marinade.
- Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 11.4 g, Cholesterol 52.7 mg, Fat 12.2 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 5.1 g, Sodium 1183.2 mg, Sugar 6.7 g
STEAK MARSALA WITH CAULIFLOWER MASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
- Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
- Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 140 milligrams, Sodium 516 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 46 grams
MUSHROOM STEAK MARSALA
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
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!
AMAZING RIB EYE STEAKS WITH MARSALA SAUCE
This sauce is so delicious you will want to lick your plate clean. Pan fried rib eye steaks are topped with the yummiest Marsala mushroom sauce and ready for the table in less than 30 minutes.
Provided by Marie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in skillet over high heat.
- Salt and pepper steaks to taste.
- Place steaks in hot skillet and immediately turn down heat to medium high.
- Cook steaks for 4 minutes on each side or to your taste.
- Remove steaks to a platter and cover with foil to keep warm.
- Remove skillet from heat and add butter and garlic.
- Return to heat and add mushrooms and saute until done.
- Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
- Bring to a boil, stirring constantly until thick.
- Remove pan from heat and add rosemary.
STEAK MARSALA
Thick, juicy steaks stand up nicely to a robust Marsala sauce. Take the main dish to the table in 20 minutes!
Provided by Pillsbury Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Sprinkle both sides of each beef steak with salt and pepper. Rub with garlic. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add beef; cook 6 to 8 minutes, turning once, until desired doneness. Remove beef from skillet; cover to keep warm.
- Add capers and wine to skillet. Heat to boiling over high heat. Cover uncovered 3 to 4 minutes, stirring frequently, until liquid is slightly reduced. Serve sauce over beef.
Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 65 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g
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5/5 (1)Total Time 20 minsCategory Main CourseCalories 739 per serving
- Pat steak dry with paper towels and season with salt. Allow steaks to rest at room temperature for 15 to 20 minutes. Melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the meat and cook for 2 minutes on the first side. Turn and cook for about 30 seconds on the second side. Add shallots and cook for approximately 30 seconds.
- Remove steak and place on a plate. Cover the steaks with another plate so they stay warm. Add sliced mushrooms and cook until they are soft. Tilt the pan towards you and add the Marsala.
- Tip the pan away from yourself and ignite the Marsala with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard, cream, butter, and Worcestershire sauce. Serve sauce over steaks. Garnish with minced parsley leaves.
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Cuisine AmericanCategory EntertainingServings 4Total Time 50 mins
- Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate. Cover and let stand 30 minutes or until tender. Drain, reserving the liquid; rinse mushrooms. Thinly slice; set aside.
- Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish. Dredge steaks in flour mixture, shaking off any excess.
- Heat a large sauté pan over medium-high heat until hot. Add 1 Tbsp. olive oil. Cook steaks 4-5 minutes on each side or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Remove from heat and keep warm, tenting with aluminum foil.
- Heat remaining 1 Tbsp. olive oil in pan over medium-high heat. Add onion and garlic; sauté 2-3 minutes or until onion is tender. Add remaining ½ tsp. salt, porcini, shiitake, cremini mushrooms and thyme; sauté 4-5 minutes or until mushrooms release moisture and darken. Evenly sprinkle remaining 1 tsp. flour; cook 1 minute stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to boil, reduce heat and simmer 2-3 minutes or until thickened.
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