Steak Marsala: A Year Round Treat

Now that it’s summer and lots of us are grilling, this steak marsala is a great way to serve up that outdoor-grilled steak.

But it doesn’t have to be a summertime treat because there’s other methods you can use to cook your steak. The main attraction here is the sauce. Anywhere you can cook with a saucepan lets you make this tasty marsala sauce.

However, I will add here that a BBQ grilled steak will up the ante on this dish’s flavor, do make a point to enjoy this while the weather is good and you can cook outdoors.

It’s A Skillet Dinner Too!

Since I discovered pan frying steak was the best method to cook it, this recipe can also be made in one pan–your skillet.

When I made what is photographed here, I was lucky enough to find two very thinly sliced rib eyes–and on sale too. How lucky can you get!

However, thicker steaks will work very well with this steak marsala recipe, so if you pan fry, just allow for more cooking time. Either way you choose to make the steak, it will be a real treat to eat.

That Lovely Sauce

Most of the ingredients you need to make up the marsala sauce, you probably have on hand.

Basically, any wine will do in the sauce, but marsala will give the best flavor.

I’m a huge advocate for using fresh–be that veggies or herbs–so I highly recommend using fresh in this sauce. It will taste much better. And as an aside, my herb garden decided to actually grow and flourish this year so I’m taking real advantage of this!!!

However, you can safely substitute canned button mushrooms for the fresh and dried thyme (the kind in the bottle) for the fresh. It will still taste fine but I do urge you to at least use fresh mushrooms if you can.

The Recipe

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Steak Marsala

Every tried steak in Marsala sauce? It’s yummy just like it’s chicken cousin.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American, Italian

Keyword: beef recipes, chicken marsala recipe, marsala, steak marsala recipe, steak recipes

Servings: 4

Calories: 762kcal

Author: Judith Hannemann

Ingredients

• 4 thin sliced ribeye steaks or thin sliced sirloin
• 1 tbs butter

Sauce:

• 2 tbs butter
• 6 oz button mushrooms cut in half
• 1 tbs chopped fresh thyme -OR- 1/2 tsp dried
• 1/4 cup rich beef stock
• 1 cup Marsala wine
• 1/2 cup heavy cream
• 1 tsp sugar

US Customary - Metric

Instructions

• To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
• Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
• Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
• In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you’d probably sear 5 minutes each side.

Nutrition

Serving: 1steak | Calories: 762kcal | Carbohydrates: 12g | Protein: 48g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 202mg | Sodium: 242mg | Potassium: 857mg | Fiber: 1g | Sugar: 7g | Vitamin A: 820IU | Vitamin C: 3.7mg | Calcium: 47mg | Iron: 4.6mg

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Chuck steak is one of the most flavorful cuts of beef. Here it is braised to perfection in an herb gravy.

I love the flavor of chuck. I think it’s one of the most if not the most, flavorful cut of beef.

Chuck is versatile too. If you get a really good grade, you can even broil it and eat it as you do strip or Porterhouse. In fact, if I had my choice for a steak dinner, I’d choose chuck over Porterhouse because of the great flavor.

The flavor, of course, comes from the amount of fat. No lie–chuck can be a bit on the fatty side because it’s well marbled. Fat imparts flavor and there’s no way of getting around that.

My store had boneless chuck steaks or roasts on sale this week. I chose the steaks over the roast, mainly because the “roast” cut is a little bit too thick and that one really can’t be eaten like a steak. With the “steak” cut, you can either braise or broil.

Since the weather is turning very fall-ish here, I chose to braise these steaks because when the evenings start to get a nip in them, you automatically think of comfort food. And what’s more comforting than a stew or pot roast?

As far as the fat issue, what I usually do when cooking stovetop is to cook it earlier in the day so I can refrigerate the accumulated juices so the fat congeals and can easily be skimmed off. Then I reheat everything and make the gravy and serve.

The gravy tastes wonderful! I used the leftover bit of seasoned flour mixed with water to thicken. I used commercial concentrated beef stock (Knorr to be exact), but any rich beef stock can be used in it’s place. Even humble stock cubes. If you use the Knorr concentrate (the jellied stuff in the tubs) or the stock cubes (use 2), just add a cup of water.  I jazzed my stock up with a bit of thyme thrown in. I’d dehydrated some clippings from my plant and used those–about 4 pieces 2-inches long, but you can use the kind you buy in the spice aisle too.

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Braised Boneless Chuck Steak

Chuck steak is one of the most flavorful cuts of beef. Here it is braised to perfection in an herb gravy.

Prep Time25 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 25 minutes mins

Course: beef, Comfort Foods, skillet dinners, Slow Cooker

Cuisine: American

Keyword: beef recipe, chuck steak

Servings: 4

Calories: 791kcal

Author: Judith Hannemann

Ingredients

• 1 boneless chuck steak about 2-3 lbs
• 1 cup rich beef stock
• 1/4 tsp thyme -or- 2-3 sprigs of fresh
• 1 1/2 lbs small red potatoes -or-regular size cut in quarters
• 8 oz baby carrots
• 2 tbsp oil for browning
• 1/2-1 tsp Gravy Master optional

SEASONED FLOUR

• 1/3 cup flour
• 1 tsp salt
• 1/4 tsp pepper

Instructions

• Mix seasoned flour ingredients on a plate.
• Heat oil in a large skillet over medium-high heat.
• When oil begins to shimmer, dredge steak in the seasoned flour on both sides.
• Brown meat well, about 5 minutes each side.
• Remove meat from pan.
• Add the stock, scraping up all the browned bits in the pan.
• Add meat back to pan and bring to boil. Reduce heat to low, cover and simmer for 1-1 1/2 hours.
• At this point, I remove the meat from the pan and pour off the juices and refrigerate for about an hour or until the fat is congealed. If you don't wish to do this, then continue with the preparation in the next step
• Add carrots and potatoes to the skillet.
• Cover and simmer on low for about 30 minutes, or until potatoes and carrots are tender.
• Remove meat and veggies from the pan; cover and keep warm.
• Mix about 2-3 tbs of the remaining seasoned flour with 1/4 cup of water, mixing until the liquid is free from lumps (I put this in a lidded glass jar and just shake it)
• Stir seasoned flour/water mix into stock in pan, mixing well so there are no lumps.
• Cook gravy for 3-5 minutes to cook the flour. Stir in Gravy Master, if using.
• Either pour gravy over the steak & veggies or place in a gravy boat so everyone can help themselves.
• SLOW COOKER DIRECTIONS:
• Brown chuck steak as in regular directions
• Place meat in slow cooker
• Add the stock, thyme, potatoes and carrots.
• Cook on low about 6 hours, high about 3 hours (all cookers cook differently and these are the minimum times)
• Thicken gravy if desired as in regular directions.

Nutrition

Serving: 1serving | Calories: 791kcal | Carbohydrates: 41g | Protein: 78g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 1016mg | Potassium: 2292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7839IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 10mg

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These juicy bacon-wrapped steak strips will be a real hit with bacon and steak lovers! Tons of flavor, simple ingredients.

It was clean-the-freezer time again here.

This time I found a sirloin steak I’d been keeping for some reason or other.  At any rate, I forgot exactly what I was saving it for now, but I did want to use it. I’m getting a lot better at rotating my stock now (all my meat is vacuum sealed so it does keep well).

I also felt like combining bacon with this since I had quite a bit of that too thanks to a buy 2 get 3 free sale–I’m such a sucker for those things….

Anyway, I just kept it simple.  Sliced the steak like you would chicken strip tenders and wrapped some bacon around it.

Simple and tasty

I browned the steak first, as I’d usually do because I wanted to seal in the juices–and it looks more appetizing.

Since nothing goes better with steak than mushrooms and onions, I threw some of them in as well.

The result was a very tasty (and I understand low carb) dinner.  This type of food reminds me of English country pubs.  I don’t know why–perhaps that it’s simple, tasty and hearty all at the same time.

And on that note, served with a nice glass of ale, it’s an excellent dinner.

Bacon Wrapped Steak Strips with Mushrooms & Onions

• 1 1/2 lbs boneless sirloin steak
• 8 oz whole mushrooms, sliced in half
• 1 medium onion, sliced
• 8-10 slices bacon*
• 2 tbs olive oil
• 1 tsp salt 
• 1/2 tsp pepper

*You will need one slice of bacon for each steak strip. I got 9 strips from the steak I used. Your mileage may vary.


Preheat oven to 375 degrees F.


Cut steak into strips approximately 4-inches long and 1.5 inches wide.


Heat a large heavy totally oven-proof skillet over high heat. Brown steak strips on all sides. Remove browned strips to a plate; cool about 10 minutes. Don’t wash the pan–you are going to saute the veggies in it. Heat it over medium heat.


While the steak is cooling, add the 2 tbs olive oil to the pan used for browning.  Add the mushrooms, onions, salt and pepper and saute for about 5 minutes; remove mushrooms & onions, set aside and drain pan of any fat.


Wrap each cooled steak strip in one slice of bacon. Place steak strip into skillet; repeat with other steak strips.


Roast steak strips 20-25 minutes. Drain off any bacon drippings. Top with reserved mushrooms & onions.


Roast for an additional 10-15 minutes.


Serve with a green vegetable and french/steak fries.


Serves about 4.

Bacon Wrapped Steak Strips with Mushrooms & Onions

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