STEAK MARSALA
At first I thought it would be hard to find something Paleo to eat at an Italian restaurant, but it’s really not too bad if you do a little digging past the pasta and lasagna. I love to order steak Marsala if it’s on the menu, and I get a side of vegetables instead of pasta. It’s always delicious, but I know the sauce is probably full of flour, so I decided to make a Paleo version of my own. It’s really easy—you just make the sauce and serve it with your favorite steak. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes
FOR THE SAUCE
3 tablespoons extra-virgin olive oil
½ onion, sliced
10 ounces mushrooms
2 garlic cloves, minced
½ cup Marsala wine
1½ cups beef broth
Salt
Freshly ground black pepper
FOR THE STEAKS
4 large steaks (rib eyes or sirloin)
4 tablespoons grass-fed butter
TO MAKE THE SAUCE
- In a medium saucepan over medium heat, heat the olive oil. Sauté the onion until slightly translucent, about 5 minutes. Add the mushrooms and garlic, and cook for another 5 minutes.
- Add the Marsala wine, and deglaze the pan, scraping up any browned bits from the bottom, and add the beef broth. Season with salt and pepper, and cook down until the sauce begins to thicken, 8 to 10 minutes. Reduce the heat to low, and simmer until ready to serve.
TO COOK THE STEAKS
- Preheat the oven to 400°F.
- In a large ovenproof skillet over high heat, sear the steaks for 2 to 3 minutes per side, until browned. Transfer to the oven, and cook for 6 to 10 minutes, depending on how rare you want them. Remove from the oven, and place 1 tablespoon of butter on each steak.
- Let rest for 10 minutes before slicing. Top with the Marsala sauce, and serve.
VARIATION 1 CHICKEN MARSALA: Brown the chicken in a large pan for 4 to 5 minutes on each side, and then pour the Marsala sauce over it. Simmer on low in the sauce until cooked through, about 10 to 15 more minutes.
VARIATION 2 LAMB CHOP MARSALA: Season 4 lamb chops with salt and pepper, and then sear them in a very hot cast iron pan for 3 to 5 minutes per side (flipping once). Then cook for an additional 5 minutes, or until cooked to your liking (medium or medium-rare is best). Serve with the Marsala sauce.
