Q1: What is Marsala wine, and is there a good non-alcoholic substitute?

Marsala is a fortified wine from Sicily that has a deep, rich, and slightly sweet and nutty flavor. Sweet Marsala is the classic choice for a rich pan sauce like this one. If you prefer to cook without alcohol, you can substitute the 1/2 cup of Marsala wine with an equal amount of beef broth , with about 1 tablespoon of balsamic vinegar added to it for a bit of tangy complexity.

Q2: What is the absolute secret to a juicy, not tough, steak?

There are two main secrets when you are pan-searing a steak. First, be sure to get your skillet very hot before you add the meat. This will give you a beautiful, deep brown crust on the outside very quickly, without having to cook the inside for too long. Second, and most importantly, be very careful not to overcook it . Using an instant-read thermometer is the best way to guarantee a perfect result every time.

Q3: How do I make my cauliflower mash perfectly creamy and not watery?

The number one, non-negotiable secret is to drain your cooked cauliflower very, very well . After you have boiled it, let it sit in a colander for a few minutes to allow all the excess water and steam to escape. For an extra guarantee, you can even pat it dry with a clean dish towel. Using a food processor or a high-powered blender is also the key to an impossibly smooth and velvety purée.

Q4: Can I make this dish ahead of time for a dinner party?

This dish comes together so quickly that it is at its absolute best when the steak is cooked fresh. However, for a fantastic time-saving trick, you can prepare the entire creamy cauliflower mash up to 2 days in advance and store it in the refrigerator. You can also pre-chop all your aromatics for the sauce.

Q5: Can I use chicken breasts for this recipe?

Yes! This recipe is essentially a classic Chicken Marsala, but with beef. Simply substitute the steaks with 4 thin, boneless, skinless chicken breasts . Pound them to an even thickness first for the best result. The cooking time will be very similar.

The Best Easy Restaurant-Style Steak Marsala

An elegant and relatively quick skillet meal, this recipe features pan-seared beef steaks in a classic Marsala mushroom sauce, served with a creamy, low-carb cauliflower mash on the side. The cauliflower is boiled until very tender and then pureed in a food processor with an Italian cheese blend and butter. Thin beef eye-round steaks are quickly seared, and a rich pan sauce is created in the same skillet with sautéed shallots, mushrooms, garlic, and sweet Marsala wine.

Author: Evelyn

Ingredients

1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt
1 1/2 cups shredded Italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter, divided
2 tablespoons chopped fresh chives
Freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet Marsala wine or white wine
1/2 cup low-sodium chicken broth

Instructions

Make the Cauliflower Mash: In a pot, combine 2 cups of water, the cauliflower florets, one whole rosemary sprig, and 1/2 teaspoon of salt. Bring to a boil, then cover, reduce heat to low, and cook for about 10 minutes until the cauliflower is very tender.
Drain the cauliflower, discard the rosemary sprig, and transfer the cauliflower to a food processor. Add the cheese and 1 tablespoon of butter and puree until smooth. Transfer to a bowl, fold in the chives, and season with salt and pepper. Cover to keep warm.
Cook the Steak and Sauce: Season the steaks on both sides with salt and pepper. Melt 1 tablespoon of butter in a large skillet over high heat. Add the steaks and cook for about 1 1/2 minutes per side until browned. Transfer to a plate.
Add another tablespoon of butter to the skillet. Reduce the heat to medium-high and add the shallot, garlic, and chopped rosemary. Cook, stirring, for 30 seconds.
Add the mushrooms and cook for about 3 minutes until tender.
Pour in the wine and cook for about 2 minutes, scraping up any browned bits, until the wine has reduced by half.
Add the chicken broth and cook for about 4 minutes, until the sauce has thickened.
Return the steaks and any accumulated juices to the skillet. Add the remaining 1 tablespoon of butter. Cook for 1 more minute, turning the steaks to coat in the sauce.
Serve the steaks with the cauliflower puree on the side.

Notes

This is a complete, low-carb meal made in about 35 minutes, making it a great option for a weeknight dinner.
Using a food processor for the cauliflower mash is key to achieving a smooth, creamy texture similar to mashed potatoes.
Building the pan sauce in the same skillet used to sear the steaks incorporates all the flavorful browned bits (fond).

Find it online: https://cookupjoy.com/steak-marsala/