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Steak Marsala With Mushrooms

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  Boneless beef rib steaks 32 Ounce, cut 1/2 inch thick (4 Steaks, 6 To 8 Ounces Each)
  Olive oil 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter 2 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.

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Steak Marsala With Mushrooms Recipe