Description
This Steak Marsala with Cauliflower Mash recipe offers a delicious and low-carb twist on the classic Italian dish. Tender sirloin steaks are seared to perfection and topped with a savory mushroom and Marsala wine sauce. Served alongside a creamy, smooth cauliflower mash, this meal is both comforting and elegant, perfect for a satisfying dinner that balances rich flavors with healthy ingredients.
Ingredients
Scale
Steak and Sauce
- 4 small sirloin or strip steaks
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 cups sliced mushrooms
- 1 clove garlic, minced
- ¾ cup Marsala wine
- ½ cup beef broth
- 1 tbsp butter
Cauliflower Mash
- 1 large head cauliflower, cut into florets
- 2 tbsp butter
- ¼ cup cream or milk
- Salt and pepper to taste
Instructions
- Make the mash: Steam or boil the cauliflower florets until they are very tender, which usually takes about 10 to 12 minutes. Drain well to remove excess water. Transfer the cauliflower to a food processor and blend with butter, cream, salt, and pepper until smooth and creamy. Set aside and keep warm.
- Cook the steak: Season both sides of the steaks with salt and black pepper to taste. Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for 3–4 minutes on each side, or until they reach your preferred level of doneness. Remove the steaks from the skillet, place them on a plate, and cover to keep warm.
- Cook mushrooms and garlic: In the same skillet, add the sliced mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned and fragrant.
- Make the Marsala sauce: Pour the Marsala wine and beef broth into the skillet with the mushrooms and garlic. Let the mixture simmer and reduce by half, which takes about 5 to 7 minutes. Once reduced, stir in the butter until melted and the sauce becomes glossy.
- Warm the steaks: Return the cooked steaks to the skillet and spoon the sauce over them. Allow the steaks to warm through in the sauce for a couple of minutes, soaking in the rich flavors.
- Serve: Plate the cauliflower mash and place the steaks on top. Spoon the mushroom Marsala sauce generously over the steaks and serve immediately for a comforting and flavorful meal.
Notes
- To ensure the cauliflower mash is smooth, make sure to drain the cauliflower very well before blending.
- Adjust the thickness of the Marsala sauce by simmering longer to reduce further or adding a splash of broth if too thick.
- For extra richness, use heavy cream in the cauliflower mash instead of milk.
- The cooking time for steaks may vary depending on thickness; use a meat thermometer if desired for accuracy.
- If Marsala wine is unavailable, a dry sherry or white wine with a splash of brandy can be a substitute.
