Sirloin steaks take the place of veal in this classic Marsala dish.
It is further beefed up with the addition of hearty mushrooms to the delicious sauce. If you want to splurge, substitute strip steaks for the sirloin.
Aside from the requisite Marsala wine, the key is in using a thick cut of steak, and it should be seared to no more than medium-rare doneness to maintain a tender and succulent texture.
Dry Marsala is used here because it adds more depth of flavor to stand up to the beef. Sweet Marsala is often used for veal or chicken versions of this dish because the protein (veal or chicken) is more delicate.
- For the Steaks:
- 2 (8- to 10-ounce) 1 1/2-inch-thick sirloin steaks
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup (about) all-purpose flour for dredging
- 2 tablespoons butter
- For the Sauce:
- 8 ounces cremini mushrooms, brushed clean and sliced thick
- 2 tablespoons finely minced onion
- 1/2 teaspoon kosher salt
- 1/2 cup dry Marsala wine
- 1/2 cup strong beef broth
- 2 tablespoons butter, at room temperature
Cook the Steaks
- Rub steaks with olive oil and season generously with salt and pepper. Let rest at room temperature for 30 minutes.
- Dredge in flour, shaking off any excess. Reserve 1 tablespoon of the flour for later use.
- Heat a large, deep heavy skillet over medium-high heat. When hot, add 2 tablespoons butter and swirl to coat the pan. Sear steaks to medium-rare doneness, until nicely browned on both sides, turning only once. Remove to a platter and keep warm by tenting with foil
Make the Sauce
- Add mushrooms and onions to the pan drippings. Sprinkle with kosher salt. Stir fry until lightly golden and mushrooms release their liquid. Remove mushrooms with a slotted spoon and set aside.
- Whisk reserved 1 tablespoon of flour into the drippings and cook for 1 minute, stirring constantly. Whisk in Marsala wine and cook for 1 minute until thickened.
- Add beef broth to the pan and bring to a boil. Use a spatula to scrape up any browned bits (fond) into the sauce. Continue to cook, reducing the liquid by half until thickened and syrupy.
- Whisk in remaining 2 tablespoons of butter. Taste and adjust salt and pepper if necessary.
Finish the Dish and Serve
- Return the cooked mushrooms to the sauce stirring to combine and reheat. Then return the steaks to the pan, turning to coat. Cook an additional 1 to 2 minutes to re-warm the meat.
- Divide mushroom Marsala sauce evenly over the steaks. Serve alongside buttered noodles or pasta or rice.