Bone-in New York Strip Steak with Marsala Mushrooms

I like a good steak occasionally and although I, at times, like it with a little steak sauce [my latest favorite is A-1 Cracked Peppercorn] I decided to do something with mushrooms, onions and Marsala wine. It is simple, quick and easy and hits the spot. I served this with Baby Brussels Sprouts.

You will need:
Bone-in New York Strip steak approximately 8 ounces/serving.
Coarse Sea Salt
Cracked Pepper
Olive Oil
Baby Brussels Sprouts approximately 4 ounces/serving
Butter (unsalted) approximately two tablespoons/serving.
Button Mushrooms, sliced, approximately 4 ounces/serving
Sweet Onion such as Walla Walla or Vidalia, sliced thin.
Dry Marsala Wine approximately 4 TBSP/serving.
Kosher Salt/Pepper

Rub olive oil on both sides of steak, season with sea salt and cracked pepper then grill or pan sauté to desired doneness. While steak is cooking pour olive oil into a sauté pan large enough to hold all ingredients add butter when oil is warm, add sliced mushrooms and onions, season with salt and pepper. Sauté until mushrooms lose most of their moisture and onions are translucent. Add Marsala wine and continue to cook until wine is absorbed.

While the steak and mushrooms are cooking place Brussels Sprouts in a pot of boiling water, make sure the pot is large enough to hold all the sprouts without crowding. Depending on the size of the sprouts boil, until they are fork tender then remove from pot and keep warm. In a small sauce pot melt butter until just foamy, add salt/pepper to taste, add a small amount of cornstarch or arrowroot to some water to form a smooth paste whisk into butter until slightly thickened add Brussels sprouts to coat.

Chicken Marsala

This simple yet delicious recipe will make your dinner guest crave more. As a side I serve this with angel hair pasta aglio e l’olio (garlic/olive oil).

You will need:
Boneless/skinless chicken breast – approximately 6 ounces/person
Flour
Salt/pepper
Olive Oil – approx. 1 TBS/serving
Butter – approx. 1 TBS/serving
Mushrooms – white button or crimini (sliced)- approx. 2 oz/serving
Chicken broth – approx. 1/4 cup/serving
Marsala wine – good quality approx. 2 TBS/serving

Heat oven to 350° F. Place butter and olive oil in a sauté pan large enough to hold breasts without crowding, heat until butter melts. Dust chicken breasts with flour, pat off excess. Place breasts in sauté pan, presentation side down, sauté until a rich brown crust develops, turn breasts over and sauté until other side develops the same crust. Move breasts to a cookie sheet or oven proof pan to finish (internal temperature should read 160° F (time will be decided by the thickness of the breast pieces).
If there is not enough oil/butter left in the pan add another tablespoon of each. Add cut mushrooms with approximately one tablespoon of flour to skillet and cook until browned and somewhat dry. Add Marsala wine and cook until wine is reduced by at least half, add chicken broth and continue to cook until reduced by half. At this stage season with salt and pepper to taste.
Remove chicken from oven and add to the sauce, cover and simmer for approximately five minutes. Place breast on a serving platter and cover with sauce. Garnish with some parsley.