Grilled Sirloin Steak Marsala |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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