Grilled Sirloin Steak Marsala
Elevate your grilling game with this Grilled Sirloin Steak Marsala, a dish that combines the smoky char of perfectly grilled steaks with the rich, earthy flavors of a creamy Marsala mushroom sauce. Featuring tender sirloin steaks seasoned simply with olive oil, salt, and pepper, this recipe brings out the best in quality beef. The sauce is a luxurious blend of sautéed cremini mushrooms, minced shallots, and garlic, simmered with Marsala wine, beef stock, and a touch of heavy cream for a silky finish. Ideal for weeknight dinners or elegant weekend entertaining, this masterpiece comes together in just 40 minutes and serves up restaurant-quality flavor at home. Garnish with fresh parsley and pair with your favorite sides for a meal that’s as impressive as it is satisfying.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) sirloin steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium (minced) shallot
- 2 cloves (minced) garlic
- 8 ounces (sliced) cremini mushrooms
- 1 cup Marsala wine
- 0.5 cup beef stock
- 0.25 cup heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Pat the sirloin steaks dry with paper towels. Rub the steaks on both sides with 1 tablespoon of olive oil, then season evenly with salt and black pepper.
Preheat your grill to medium-high heat or heat a grill pan over medium-high heat. Grill the steaks for 4-5 minutes per side for medium-rare, or to your preferred level of doneness. Use an instant-read thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium). Remove the steaks from the grill, tent with foil, and let rest for 5-7 minutes.
While the steaks are resting, heat a large skillet over medium heat and melt the unsalted butter with the remaining 1 tablespoon of olive oil.
Add the minced shallot and garlic to the skillet. Cook for 2-3 minutes until fragrant and softened.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
Pour the Marsala wine into the skillet and bring to a simmer, scraping the bottom of the pan to deglaze and incorporate the browned bits. Cook for 3-4 minutes to reduce slightly.
Stir in the beef stock and heavy cream, and simmer for an additional 3-4 minutes, allowing the sauce to thicken. Season the sauce with salt and pepper to taste.
To serve, plate the grilled sirloin steaks and spoon the Marsala mushroom sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 16.0 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 111 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
