It takes mere minutes to brown a steak in a very hot frying pan. (For the best browning, don’t use a non-stick pan.) Then finish off in the gentle all-encompassing heat of the oven. Meanwhile, sauté up the mushroom sauce.
Seared steak with Marsala mushrooms
- 2 180- to 250-g rib-eye steaks , at least 1-in. thick
- 2 tsp coarsely chopped black pepper
- 250 g portobello mushrooms , about 6 medium
- 1/4 red onion
- 1 jalapeno
- 2 green onions
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large garlic cloves , minced
- 1/2 cup Marsala , Madeira, port or sherry
- Preheat oven to 450F (230C). Rub both sides of steaks with pepper, firmly pressing into meat. Let steak stand at room temperature while preparing vegetables.
- Slice mushrooms into 1/3-inch (0.8-cm) pieces. Slice red onion into thin strips. Cut jalapeño in half lengthwise, discard seeds and finely chop. Slice green onions diagonally into thin rounds and set aside.
- Place a large heavy-bottomed frying pan over high heat. When very hot, add oil. Then add steaks and cook until browned, or seared, on both sides, about 2 minutes per side. Immediately remove pan from burner and place steaks on a small foil-lined tray or pan. Place in centre of 450F (230C) oven. Roast until meat gives just a little resistance when lightly pressed with your finger. This will take no longer than 8 to 10 minutes.
- As soon as steaks are in oven, add butter to oil remaining in frying pan. Place pan over medium-high heat. When butter starts to foam, add mushrooms and stir-fry constantly for 2 minutes. Mushrooms will brown a little. Add garlic, red onion, jalapeño and salt. Stir-fry for 2 more minutes, then add Marsala. Boil, stirring often, until most of Marsala has evaporated, from 6 to 8 more minutes. To serve, place steaks on plates, then spoon sauce overtop and sprinkle with green onions.
Nutrition (per serving)
- 46.1 g,
- 14.8 g,
- 32.3 g,
- 3.2 g,
- 448 mg.