Pan Broiled Steak with Balsamic and Chili Pepper
Prep Time: 20 minutes total
Meal Notes : I typically serve these show-stopping steaks as pictured, with Green Beans with Garlic and Lemon Zest heaped in the center. For bigger meals, try adding a salad and/or Trusty Garlic Parmesan Mashed Potatoes.
Source: Slightly modified from the cookbook Essentials of Classic Italian Cooking by Marcella Hazan
4 boneless steaks
1/2 cup dry Marsala wine
1/2 cup dry red wine
1 1/2 teaspoons garlic
1 teaspoon fennel seeds (or substitute anise seeds)
1 Tablespoons tomato paste, diluted with 2 Tablespoons water
1/2 teaspoon red pepper flake
1 teaspoon sugar
Prepare the ingredients: Dry steaks with paper towels, then sprinkle steaks with seasoning to taste. Roughly chop the parsley and set aside.
Cook steaks: Add olive oil to large skillet and heat on high until a slight haze forms. Add steaks with tongs. Cook approximately 3 minutes on one side and 2 minutes on the other side. When done, turn off the heat and transfer steaks to a plate.
Make sauce: Turn heat up to medium high and add both the Marsala and red wine. Bring the sauce to simmer for a minute, scrapping the sides of the pan with a spoon to loosen residue. Add the garlic and fennel seeds, giving the mixture a stir. Then add the diluted tomato paste, chili pepper flakes, and sugar. Turn the heat down to low and simmer until a dense sauce forms.
Finish: Return the steaks to the pan and quickly turn them over in the sauce before transferring them to a platter. Serve topped with chopped parsley.
* For steak seasoning, I typically use Weber Grill Chicago Steak Seasoning, but you can substitute any basic steak seasoning, as long as it isn’t too overpowering. If you don’t have steak seasoning on hand, good old fashioned salt and pepper also works!