|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 68g||88%|
|Saturated Fat 31g||156%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sirloin steaks take the place of veal in this classic Italian-style Marsala dish. It is further beefed up with the addition of hearty mushrooms to the delicious sauce. If you want to splurge, substitute strip steaks for the sirloin.
Aside from the requisite Marsala wine, the key to this recipe is using a thick cut of steak. It should be seared to no more than medium-rare doneness to maintain a tender and succulent texture. Dry Marsala is used here because it adds more depth of flavor to stand up to the beef. Sweet Marsala is often used for veal or chicken versions of this dish because the protein is more delicate.
Serve steak Marsala with freshly-cooked noodles, buttered rice, or crusty bread to soak up all of the delicious sauce.
For the Steaks:
2 (8- to 10-ounce) sirloin steaks, about 1 1/2-inch-thick
2 teaspoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons unsalted butter
For the Sauce:
8 ounces cremini mushrooms, thickly sliced
2 tablespoons minced onion
1/2 teaspoon kosher salt, more to taste
1/2 cup marsala wine
1/2 cup beef broth
2 tablespoons unsalted butter, room temperature
Freshly ground black pepper, to taste
Steps to Make It
Cook the Steaks
Gather the ingredients.
Rub the steaks with olive oil and season generously with salt and pepper. Let rest at room temperature for 30 minutes.
Set one tablespoon flour aside. Dredge the seasoned steaks in the remaining flour, shaking off any excess.
Heat a large, deep, heavy skillet over medium-high heat. When hot, add 2 tablespoons of butter and swirl to coat the pan. Sear the steaks to medium-rare doneness, or until nicely browned on both sides, turning only once.
Remove the steaks to a platter and keep warm by tenting with foil.
Make the Sauce and Plate
Gather the sauce ingredients.
Add the mushrooms and onions to the pan drippings left from the steak. Sprinkle with kosher salt. Stir fry until lightly golden and mushrooms release their liquid. Remove the mushrooms with a slotted spoon and set aside.
Whisk the reserved 1 tablespoon of flour into the drippings and cook for 1 minute, stirring constantly. Whisk in the Marsala wine and cook for 1 minute until thickened.
Add the beef broth to the pan and bring to a boil. Use a spatula to scrape up any browned bits (fond) into the sauce. Continue to cook, reducing the liquid by half until thickened.
Whisk in the remaining 2 tablespoons of butter. Taste and adjust the salt and pepper if necessary.
Return the cooked mushrooms to the sauce, stirring to combine and reheat.
Return the steaks to the pan, turning to coat. Cook an additional 1 to 2 minutes to re-warm the meat.
Divide mushroom Marsala sauce evenly over the steaks and serve.