Seared steak with Marsala mushrooms

1

PREP TIME

10 min

Makes

2 servings

* PLUS Cooking time: 15 minutes, Roasting Time: 8 minutes

Ingredients

  • 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

Instructions

  • 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)

  • Calories
  • 578,
  • Protein
  • 46.1 g,
  • Carbohydrates
  • 14.8 g,
  • Fat
  • 32.3 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 448 mg.

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.

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