Marsala Steak Sandwich Recipes

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

Steps:

• Mix wine through coarse pepper in a large, non-reactive shallow pan.
• Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
• Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
• In a large, deep skillet over medium-low heat, melt the butter.
• Add the onions and cook, stirring occasionally, until they are a rich golden colour - about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
• Return the pan to the stove, raise the heat to medium-high and add the steak.
• Cook, stirring, until halfway done, then add the onions, baby spinach and ¼ cup of the boiled marinade.
• Stir well, cover and cook until spinach is wilted.
• Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
• Rub each cut side of each toasted bun half with the cut garlic cloves.
• Spoon ¼ of the pan mixture onto one half of each bun and press down well.
• If desired, serve boiled marinade alongside for dipping.

Steps:

• Heat olive oil in skillet over high heat.
• Salt and pepper steaks to taste.
• Place steaks in hot skillet and immediately turn down heat to medium high.
• Cook steaks for 4 minutes on each side or to your taste.
• Remove steaks to a platter and cover with foil to keep warm.
• Remove skillet from heat and add butter and garlic.
• Return to heat and add mushrooms and saute until done.
• Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
• Bring to a boil, stirring constantly until thick.
• Remove pan from heat and add rosemary.

Steps:

• Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade, shake off excess, and discard marinade.
• Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.