STEAK MARSALA RECIPE RECIPES

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Steps:

• Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate.  Cover and let stand 30 minutes or until tender. Drain, reserving the liquid; rinse mushrooms.  Thinly slice; set aside.
• Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish.  Dredge steaks in flour mixture, shaking off any excess.
• Heat a large sauté pan over medium-high heat until hot.  Add 1 Tbsp. olive oil. Cook steaks 4-5 minutes on each side or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak.  Remove from heat and keep warm, tenting with aluminum foil.  
• Heat remaining 1 Tbsp. olive oil in pan over medium-high heat.  Add onion and garlic; sauté 2-3 minutes or until onion is tender.  Add remaining ½ tsp. salt, porcini, shiitake, cremini mushrooms and thyme; sauté 4-5 minutes or until mushrooms release moisture and darken.  Evenly sprinkle remaining 1 tsp. flour; cook 1 minute stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to boil, reduce heat and simmer 2-3 minutes or until thickened.  
• Return beef to pan and cook 2-3 minutes or until heated being careful not to overcook beef (145°F).  Sprinkle with chives and serve.