What is paleo food

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 (45 ml) 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 (60 ml) grass-fed butter

TO MAKE THE SAUCE

1. 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.
2. 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

1. Preheat the oven to 400°F (200°C).
2. 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 (15 ml) of butter on each steak.
3. 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.

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This steak marsala sears thick steaks in a hot skillet, finishes them in the oven, and spoons over a rich mushroom-onion Marsala sauce deglazed with wine and beef broth. The restaurant version is full of flour - this one is not. Dinner on the table in about 55 minutes.

Pro Tips

• Make the sauce first and keep it warm on low while the steaks cook. It is far easier than juggling both at once.
• Deglaze with the Marsala wine and scrape up every browned bit before the beef broth goes in. That fond is the depth of the sauce.
• Sear the steaks 2-3 minutes per side in a very hot ovenproof skillet, then finish in the oven for 6-10 minutes depending on how rare you like them.
• Top each steak with a tablespoon of butter straight out of the oven, then rest the meat 10 minutes before slicing.
• Variations: chicken Marsala (brown the chicken 4-5 minutes per side, then simmer it in the sauce) or lamb chop Marsala seared 3-5 minutes per side.

Frequently Asked Questions

Is steak marsala paleo?

This version is - the sauce is mushrooms, onion, garlic, Marsala, and beef broth with butter on top. No flour thickeners.

Can I use a different cut of steak?

Rib eyes and sirloin are the cuts in this recipe. Any thick steak that takes a hard sear and an oven finish will work.

Can I make the Marsala sauce ahead of time?

Yes - it keeps for 3 days in the fridge and rewarms gently. Cook the steaks fresh.

How do I cook the steaks to medium-rare?

Sear 2-3 minutes per side, then cook 6-10 minutes in a 400°F oven. Rest the steaks 10 minutes before slicing.

Recipe Card

Stav Kogan

STEAK MARSALA

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 3 tbsp extra-virgin olive oil
• ½ onion, sliced
• 10 oz mushrooms
• 2 garlic cloves, minced
• ½ cup Marsala wine
• 4 large steaks (rib eyes or sirloin)
• 4 tbsp grass-fed butter

Method

 

1. In a medium saucepan over medium heat, heat the olive oil.
2. Sauté the onion until slightly translucent, about 5 minutes.
3. Add the mushrooms and garlic, and cook for another 5 minutes.
4. Add the Marsala wine, and deglaze the pan, scraping up any browned bits from the bottom, and add the beef broth.
5. Season with salt and pepper, and cook down until the sauce begins to thicken, 8 to 10 minutes.
6. Reduce the heat to low, and simmer until ready to serve.
7. Preheat the oven to 400°F.
8. In a large ovenproof skillet over high heat, sear the steaks for 2 to 3 minutes per side, until browned.
9. Transfer to the oven, and cook for 6 to 10 minutes, depending on how rare you want them.
10. Remove from the oven, and place 1 tablespoon of butter on each steak.
11. Let rest for 10 minutes before slicing.
12. Top with the Marsala sauce, and serve.

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