Sirloin Steak With Mushroom Marsala Sauce Recipes

STEAK WITH MARSALA SAUCE

Steps:

• Preheat the oven's broiler, and set the oven rack about 3 inches from the heat source.
• Trim fat from steak. Place steak on cold broiler pan; broil for 5 minutes. Turn, and broil until desired degree of doneness - 3 to 7 additional minutes for rare, 8 to 10 additional minutes for medium.
• Make the sauce while the steak is cooking. Coat a small saucepan with cooking spray, and add mushrooms and onion; cook and stir until tender. Stir in Marsala wine, water, parsley, beef base, and pepper. Simmer, uncovered, until liquid is reduced to 3/4 cup, about 4 minutes.
• Slice steak, and serve with Marsala sauce.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

PORK STEAK BAKE IN MUSHROOM SAUCE

Steps:

• Grease a 13 x 9-inch baking dish.
• Heat oil and butter in a large skillet over medium heat.
• Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet).
• Sprinkle the chopped onion around the pork steaks.
• Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes).
• Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined.
• Pour on and around the steaks then lift and turn the steaks to coat with the mixture.
• Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

SIRLOIN WITH MUSHROOM SAUCE

Steps:

• Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

GRILLED SIRLOIN STEAK MARSALA

Steps:

• To prepare the sauce:.
• Preheat large saute pan over medium heat.
• Add olive oil, shallots and mushrooms. Saute until they become translucent.
• Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
• Add soup base and fresh thyme.
• Simmer about 15 minutes until sauce has reduced by two-thirds.
• To grill the steaks:.
• Preheat the grill to meduim-high heat.
• Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
• Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
• Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
• To finish the sauce:.
• Whisk in 1/2 cup butter, 1 Tbsp at a time.
• Season to taste with salt and pepper.
• Spoon the sauce over grilled steaks and garnish with minced chives.
• Serve with Rosemary Parmesan Polenta.