RELATED PRODUCTS: Sirloin Steak
Sirloin Steak in Marsala Sauce
- 3 tbsp unsalted butter
- 10 oz white mushrooms, thinly sliced
- 2 oz sliced prosciutto, cut into 2-by-1/4inch strips (not paper thin)
- 3 tbsp onion, finely chopped
- 1 tbsp all purpose flour
- 3/4 c dry Marsala wine
- 3/4 c reduced sodium chicken broth
- 2 sirloin steaks
- fresh parsley, finely chopped
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes. Sprinkle with the flour and stir well. Stir in the Marsala and broth, and bring to a boil. Cook for about 5 minutes, stirring often, until reduced to approximately 1 cup. Remove from heat. Add the remaining butter, one tablespoon at a time, and stir until incorporated into the sauce. Season with salt and pepper.
- Preheat the grill to medium-high heat. Tenderize and season steaks on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128° F internal temperature for medium-rare. Remove meat from grill and let rest.
- When you’re ready to serve, make sure the sauce is hot and spoon equal amounts of it on each piece of meat. Sprinkle with parsley to finish it off.
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