Steak marsala. Learn how to make a Marsala Marinated Skirt Steak recipe! I hope you enjoy this easy Marsala Marinated Skirt Steak recipe! Steak Marsala. with Parmesan mash and cremini mushrooms.

When my mom and I go to Carrabba's for dinner. Steak Marsala with a buttery mushroom Marsala sauce will be a show stopper whether for family or Steak with a rich, slightly sweet and savory Marsala sauce may be the best steak recipe you make. Chef John's recipe for Marsala wine-marinated skirt steak truly shines as delicious proof that skirt steak is always fabulous on the grill.

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a special dish, steak marsala. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Steak marsala is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. Steak marsala is something which I've loved my whole life. They're fine and they look fantastic.

Learn how to make a Marsala Marinated Skirt Steak recipe! I hope you enjoy this easy Marsala Marinated Skirt Steak recipe! Steak Marsala. with Parmesan mash and cremini mushrooms.

To begin with this recipe, we have to first prepare a few ingredients. You can have steak marsala using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Steak marsala:

{Take 2 of filets of beef trimmed 6 to 8 oz each.
{Get 8 oz of idaho potatoes.
{Make ready 1/2 cup of marsala, or madeira cooking wine.
{Get 1/4 c of softened butter.
{Take 1 c of beef stock or broth, stock preffered.
{Take 4 oz of baby bella mushroom sliced thick.
{Make ready 1/2 c of half and half.
{Make ready to taste of salt and pepper.
{Prepare 1 bag of baby spinach, stems removed.
{Prepare 2 cloves of garlic minced.
{Get of olive oil.

Dredge steaks in flour mixture, shaking off any excess. Heat a large sauté pan over medium-high heat until hot. Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.

Instructions to make Steak marsala:

Preheat oven to 300°.
Peel and dice potatoes, and place in boiling water until soft. Drain when softened hold in pot to preserve heat..
Meanwhile, place half and half and butter into small sauce pan over low heat. Do not let boil, just very low simmer until butter is melted. Remove from heat when combined.
Preheat cast iron skillet over medium high heat, and season filets generously with salt and pepper. I prefer kosher salt coarse grind for better flavor and fresh cracked pepper.
Add 2 tbsp of olive oil to skillet and when shimmering, place filets in and sear for 3 minutes on one side. Check for nice crust before turning over.
When filet has been turned over, place skillet into preheated oven for 5 minutes for med rare..
Drain potatoes and mash, slowly adding milk and butter mixture to desired consistency. Do not over mix as this will make your mash feel pasty. Add parmesean at end and stir in..
Heat olive oil in saute pan with minced garlic over medium heat. Saute for 2 minutes and add spinach. Toss until all leaves are coated and wilted nicely.
Remove steaks from skillet and cover with foil to allow resting..
In same skillet, add oil, mushrooms, and scrape up and meaty bits. Cook mushrooms for 3 minutes, add madiera and allow to reduce 3 minutes over high heat. When reduced, add beef stock x and reduce for 5 minutes. Add 1 to 2 pats of butter at end to brighten sauce..
Plate setup..
Potatoes on bottom, steak on top, marsala sauce over all, and top steak with wilted spinach. Enjoy!!!.

Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve. Printable Recipe - Steak Marsala with Mushrooms. This recipe is one of my favorite ways to have steak. The beef is first perfectly cooked and then topped with a delicious Marsala wine sauce with. This method of cooking the steak partly on the stove and partly in the oven promises a good steak This stake also needs a classic sauce that can stand up to it.

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