Grilled Sirloin Steak Marsala

This recipe came from our local grocery store (Festival Foods). This is such an easy recipe and feels super elegant! Served with Rosemary Parmesan Polenta.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 Steak

Ingredients

• 1⁄4 cup olive oil
• 2  large shallots, finely diced
• 1  lb  sliced mushrooms
• 2  cups sweet marsala wine
• 1 (14 ounce) can low sodium beef broth
• 1  tablespoon  beef base, powdered (such as Orrington Farms Beef Soup Base brand, bouillon cubes can be too salty)
• 1  tablespoon fresh thyme leave, chopped (or 1 tsp dried thyme)
• 1⁄2 cup unsalted butter (1 stick)
•  salt, to taste
•  pepper, to taste
• 4 (8 ounce)  sirloin steaks
• 2  teaspoons olive oil
• 2  teaspoons  McCormick's Montreal Brand steak seasoning
• 1⁄4 cup fresh chives, minced (1/2 bunch for garnish)

Directions

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