Classic comfort meets easy elegance with this steak Marsala. Our take on this Italian restaurant staple pairs a tender top blade steak with a rich reduction of fortified Marsala cooking wine and cremini mushrooms. Served with Parmesan mashed potatoes, your chef skills will be on full display when you set this dish down on the table.
Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. Drain in colander and return to pot with ½ cup evaporated milk, 2 Tbsp. olive oil, Parmesan cheese, and half the green portions of green onions. Mash, adding extra evaporated milk 1 Tbsp. at a time until desired consistency is reached. No additional may be needed. Season with 1 tsp. salt. While potatoes simmer, prepare ingredients.
Prepare the Ingredients
Quarter mushrooms. If mushrooms are golf ball-sized or larger, cut into halves, then cut halves into thirds. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Steaks
Heat a large pan over high heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer to baking sheet and roast until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Transfer steaks to cutting board and cover loosely with foil. Reserve pan; no need to wipe clean.
Start the Sauce
Return pan used to cook steaks to medium-high heat. Add mushrooms and ½ tsp. salt. Cook, stirring occasionally, until mushrooms begin to caramelize and lose their moisture, 8-10 minutes.
Finish the Sauce
Add white portions of green onions and Marsala wine to pan and cook until liquid is reduced by half, 1-2 minutes. Add beef demi-glace, remaining evaporated milk, and any accumulated juices from resting steaks to pan. Simmer until sauce has thickened to consistency of a light gravy, 2-4 minutes.
Plate the Dish
Spoon sauce onto plate and set steak on plate. Serve Parmesan mashed potatoes next to steak and garnish mash with remaining green portions of green onions.