Grilled Sirloin Steak Marsala
photo by ElizabethKnicely
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
1 Steak
- Serves:
- 4
ingredients
- 59.14 ml olive oil
- 2 large shallots, finely diced
- 453.59 g sliced mushrooms
- 473.18 ml sweet marsala wine
- 396.89 g can low sodium beef broth
- 14.79 ml beef base, powdered (such as Orrington Farms Beef Soup Base brand, bouillon cubes can be too salty)
- 14.79 ml fresh thyme leave, chopped (or 1 tsp dried thyme)
- 118.29 ml unsalted butter (1 stick)
- salt, to taste
- pepper, to taste
- 4 (907.18 g) sirloin steaks
- 9.85 ml olive oil
- 9.85 ml McCormick's Montreal Brand steak seasoning
- 59.14 ml fresh chives, minced (1/2 bunch for garnish)
directions
-
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.
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