Pan-Broiled Steaks with Marsala
|
Extra virgin olive oil
|
1½ teaspoon garlic chopped fine
|
|
4 sirloin steaks or equivalent boneless cut,
|
1 teaspoon fennel seeds
|
|
¾" thick, brought to room temperature
|
1 tablespoon tomato paste,
|
|
Salt
|
diluted with 2 tablespoons water
|
|
Black pepper, freshly ground
|
Chopped hot red chili pepper, to taste
|
|
½ cup dry Marsala wine
|
2 tablespoons chopped parsley
|
|
½ cup dry red wine
|
|
1.) Choose a skillet that holds all the steaks in a single layer. Coat the bottom well with olive
oil. Heat on high until the oil forms a slight haze, slip in the steaks. Cook to taste; rare is
3 minutes on one side and 2 on the other. Do not overcook. Transfer to a warm platter and
sprinkle with salt and a few grindings of pepper.
2.) Turn the heat to medium high under the skillet, and put in the Marsala and the red wine. Let
the wines bubble for about half a minute, while scraping the pan with a wooden spoon to loosen
any cooking residues from the bottom and sides.
3.) Add the garlic, stir just 2 or 3 times, add the fennel seeds, stir for a few seconds, then
add the diluted tomato paste and chopped chili pepper to taste. Turn the heat down to medium.
Stir frequently until a dense, syrupy sauce is formed.
4.) Return the steaks to the pan just long enough to turn them 2 or 3 times in the sauce.
Transfer to a warm platter, top with parsley and serve.
Makes 4 servings
