Whenever the Husby and I get a date night, there’s a pretty good possibility you’ll find us at a steakhouse. Sure, we sometimes try out that hot new restaurant that opened a year ago but haven’t had a chance to go to yet, but at a steakhouse, we are almost always guaranteed a good, solid meal. We love steak, but rarely do I ever make it at home. So I was thrilled when I got Jessy’s Steak Marsala recipe for the Special Occasion swap. Steak at home, eaten at my own dining room table (ok, on the couch in front of the tv) and we don’t even need a babysitter? Count me in. I drool over most of the recipes Jessy posts, so I knew this would be a winning dish.
It’s not so often that we get to have date nights lately, so this was a nice way to spend some quality time with each other, no special occasion necessary.
Steak Marsala – slightly adapted from Gourmet Day to Day
- 4 Cuts of Steak (I used sirloin), about 6-8 oz. each
- Salt and Pepper, to taste
- 8 Slices Thick Sliced Bacon
- 2 Cups Baby Bella Mushrooms, sliced
- 3 Garlic Cloves, minced
- 1 Shallot, minced
- 1 Tbsp. Tomato Paste
- 1 1/2 Cups Marsala Wine
- 1 Lemon, juiced
- 5 Tbsp Butter, room temperature and sliced into Tbsps.
- Chopped Fresh Parsley, for topping
Pat the steaks dry with a paper towel then season both sides evenly with salt and pepper. Heat a cast iron grill pan over high heat. Add the steaks to the pan and cook 6 minutes, then flip and cook an additional 5-6 minutes for medium rare. Adjust according to your preferred level of doneness. Transfer the steaks to a plate and cover with foil. Set aside.
Heat a large skillet over medium. Using kitchen shears, snip the bacon into small pieces and add to the pan. Brown until crispy. Transfer the bacon pieces to a paper towel lined plate, reserving the drippings in the pan. Add the mushrooms to the skillet and saute until they release their moisture and begin to shrink, about 5 minutes. Add the shallots and garlic and cook an additional 2 minutes before adding the tomato paste. Stir to coat, then return the bacon to the pan.
Take the skillet off of the heat and add the marsala, then return to heat, stir and allow the sauce to thicken and reduce by half, about 4-5 minutes. Remove from heat and add the lemon juice. Add one tablespoon of butter at a time, stirring and allowing each piece to melt before adding the next.
Serve a generous portion of the sauce over the steaks. Garnish with parsley.