Marinaded Skirt Steak with Marsala Mushroom & Onion Sauce

Marinaded Skirt Steak with Marsala Mushroom & Onion Sauce

⅔ cup Marsala wine
¼ cup ketchup
1tbs Olive oil
6 cloves garlic, minced
2 teaspoons kosher salt
1teaspoon dried rosemary
1 teaspoon ground black pepper

1½-pound skirt steak, cut in half across the grain

Whisk Marsala wine, ketchup, oil, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 1 hours to overnight.

Preheat oven to 365 or ready the grill

1/2 large onion, sliced thin (about a cup)
8 ounces white mushrooms such as button, baby bella or cremini
1 tbsp olive oil
1/4 cup Marsala

Over medium heat, heat olive oil in a large skillet that can go in the oven. Quickly sear the meat on each side and then remove meat. Place on a large plate and tent with foil. In the skillet, saute the onions until tender and golden, about 10 minutes. Add mushrooms and saute until water releases and the mushrooms are tender. Season with salt and pepper and add 1/4 cup Marsala, lower the heat to a simmer and cook until thick. Return the meat to the pan and then put in the oven and cook at 365 until done, about five minutes

Tonight, I’m serving with roasted butternut squash and Potatoes and a garden salad.

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