Grilled Sirloin Steak Marsala Recipes

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.

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Steps:

• Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks.

Steps:

• Marinate steak tips in Italian salad dressing for 2-24 hours.
• In a lg. teflon skillet add olive oil, then add mushrooms, onions, and garlic.
• Season with salt and pepper, to taste.
• Add Marsala wine and let gently boil, until veggies are done, and wine has reduced.
• Grill steaks to desired doneness, and put on serving plate.
• Cover with veggies, and serve hot.