Steak Marsala

with Parmesan mash and 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 sirloin steak with a rich reduction of fortified Marsala cooking wine and cremini mushrooms. Served next to Parmesan mashed potatoes, your chef skills will be on full display when you set this dish down on the table.

In Your Box (serves 2)

  • 1 Russet Potato
  • 2 Green Onions
  • 8 oz. Cremini Mushrooms
  • 2 Sirloin Steaks
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 oz. Grated Parmesan Cheese
  • 1½ fl. oz. Marsala Wine
  • Info
    2 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 Medium Pot
  • 1 Medium Pan
  • 1 Colander

Before You Cook

  • Step 1 - Cook Potato and Prepare Ingredients

    Cook Potato and Prepare Ingredients

    Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. While potato cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate. Quarter mushrooms. Pat steaks dry, and season both sides with a pinch of salt and ¼ tsp. pepper.

  • Step 2 - Cook the Steaks

    Cook the Steaks

    Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer to prepared 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 3 - Mash the Potato

    Mash the Potato

    Drain potato in a colander and return to pot with half the evaporated milk (reserve remaining for sauce), Parmesan, and half the green portions of green onions (reserve remaining for garnish). Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached, reserving at least 2 Tbsp. for sauce. No additional evaporated milk may be needed. Season with ¼ tsp. salt. Set aside and keep warm.

  • Step 4 - Start the Sauce

    Start the Sauce

    Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan. Stir occasionally until mushrooms begin to caramelize, 5-8 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, any accumulated juices from resting steaks, and ½ cup water to pan and simmer until sauce has thickened to consistency of a light gravy, 2-4 minutes.

  • Step 6 - Finish the Dish

    Finish the Dish

    Use a slotted spoon to separate mushrooms from sauce in pan and place mushrooms on a plate. Spoon sauce onto plate and set steak on sauce. Serve Parmesan mashed potatoes next to steak and garnish mash and mushrooms with remaining green portions of green onions.