Steak Marsala With Mushrooms
|Boneless beef rib steaks||32 Ounce, cut 1/2 inch thick (4 Steaks, 6 To 8 Ounces Each)|
|Olive oil||3 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1 Pound, stems trimmed|
|Chopped fresh parsley||2 Tablespoon|
|Fresh thyme leaves/1/2 teaspoon dried thyme||2 Teaspoon|
|Dry marsala wine/Sherry||1⁄2 Cup (8 tbs)|
1. Trim excess fat from steaks. Brush with 1 1/2 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In a nonreactive large frying pan, melt butter with remaining 1 1/2 tablespoons olive oil over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add mushrooms, parsley, and thyme. Cook, stirring, until mushrooms begin to color, 4 to 5 minutes. Add marsala and cook 3 to 5 minutes, or until liquid is reduced by half. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm over very low heat.
3. Light a hot fire in a grill or preheat broiler. If grilling, cook 3 minutes on one side, then turn and cook 2 to 3 minutes on second side, or longer to desired degree of doneness. If broiling, place steaks on rack in broiler pan about 3 inches from heat; broil 3 to 4 minutes on one side, 2 to 3 minutes on the other, depending on desired degree of doneness. Spoon mushrooms over top to serve.