We rarely cook steak at home, not because we don’t like it, more so because its hard to work into our budget. How can I keep up my pastime of buying delicious cheeses and still afford to buy a good steak? However, I made an exception for Steak Marsala. In fact, I jumped straight to the top and used filet mignon, (it was on sale). Let me preface by saying that almost any meat would work with this recipe. Ordinarily we use chicken, but veal, pork or even another steak like sirloin or rib eye would work great! For this blogs purpose, I will post the instructions for steak.
Many Marsala recipes I’ve found will ask you to flour and saute the meat before covering it in a buttery, bacon-laden sauce. I chose to grill the meat, mostly because I hate the amount of dishes that come from pan frying. Secondly, because I want to live to 40, I must choose my fried food battles carefully.
This recipe is so versatile you can really suit it to work with your tastes. It’s bound to be a hit in your house! (it’s meat covered in bacon how could it not be?)
4 cuts of steak (6-8 oz each)
1 teaspoon salt
1 teaspoon pepper
8 slices of bacon
2 cups of baby bella mushrooms, cut into slices
2 garlic cloves minced
1 shallot or 1/2 of a small onion, minced
1 tablespoon of tomato paste
1 1/2 cups of Marsala wine
1 small lemon juiced
5 tablespoons of butter, room temperature
1-2 tablespoons of chopped parsley
Pat your steaks dry with a paper towel, this will help develop a good crust when grilling. Sprinkle salt and pepper on both sides of the steak, spreading evenly. Oil the grill before preheating to prevent sticking. Grill at a high heat with the lid closed to your preferred doneness. For medium rare on a 1 inch thick steak, I grilled my steak for about 7 minutes on the first side, 5-6 minutes on the other side at 400. Remove from grill once they are done and cover with foil and allow to rest.
Heat a large non stick skillet over medium heat. Using scissors, snip bacon into pan in bite sized pieces (I find this works better than trying to cut bacon on a cutting board). Brown bacon until crispy. Remove from pan to paper towel lined plate. Leave the bacon grease in the pan and add your sliced mushrooms, saute until they start to release their moisture and begin to shrink. Next add your shallots and garlic, saute for 2 minutes. Add your tomato paste and stir to coat the mushrooms. Return the bacon to the pan. Next remove pan from heat and add Marsala wine, once wine has been added, return to heat and stir and allow to reduce by about half. The sauce will thicken slightly (this should take 4-5 minutes). Turn your burner off at this point and add your lemon juice, then using a whisk or spoon add one tablespoon of butter at a time, waiting for each piece to melt before adding the next. Add parsley and season to taste with salt and pepper.
Serve a generous portion of sauce over steaks and enjoy!