Best Lisas Grilled Steak Marsala Recipes

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

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

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.

PAN-FRIED STEAK WITH MARSALA SAUCE

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.

LISA'S GRILLED STEAK MARSALA

Steps:

• Marinate steak tips in Italian salad dressing for 2-24 hours.
• In a lg. teflon skillet add olive oil, then add mushrooms, onions, and garlic.
• Season with salt and pepper, to taste.
• Add Marsala wine and let gently boil, until veggies are done, and wine has reduced.
• Grill steaks to desired doneness, and put on serving plate.
• Cover with veggies, and serve hot.

GRILLED SIRLOIN STEAK MARSALA

Steps:

• To prepare the sauce:.
• Preheat large saute pan over medium heat.
• Add olive oil, shallots and mushrooms. Saute until they become translucent.
• Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
• Add soup base and fresh thyme.
• Simmer about 15 minutes until sauce has reduced by two-thirds.
• To grill the steaks:.
• Preheat the grill to meduim-high heat.
• Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
• Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
• Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
• To finish the sauce:.
• Whisk in 1/2 cup butter, 1 Tbsp at a time.
• Season to taste with salt and pepper.
• Spoon the sauce over grilled steaks and garnish with minced chives.
• Serve with Rosemary Parmesan Polenta.