Family Meal: Steak Marsala with Parmesan Mash

with sauteed cremini mushrooms

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

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.

In Your Box

  • 2 Russet Potatoes
  • Info
    12 fl. oz. Canned Evaporated Whole Milk
  • Info
    3 oz. Grated Parmesan Cheese
  • 4 Green Onions
  • 20 oz. Cremini Mushrooms
  • 4 Top Blade Steaks
  • 4 fl. oz. Marsala Wine
  • Info
    4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Pan

Before You Cook

  • Step 1 - Make the Potatoes

    Make the Potatoes

    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.

  • Step 2 - Prepare the 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.

  • Step 3 - Cook the Steaks

    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.

  • Step 4 - Start the Sauce

    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.

  • Step 5 - Finish the Sauce

    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.

  • Step 6 - Plate the Dish

    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.