Curious about Pan-Broiled Steaks with Marsala and Spicy Chili Glaza? Here’s the Guide you’ve been waiting for
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Are you ready to elevate your dinner game with a dish that’s as bold as it is delicious? Introducing Pan-Broiled Steaks with Marsala and Spicy Chili Glaze, a recipe that marries the rich, velvety depth of Marsala wine with the fiery kick of chili pepper for an unforgettable dining experience.
Inspired by the timeless elegance of Italian cuisine, this dish brings together tender, perfectly seared steaks smothered in a sauce so flavorful, it’ll have your taste buds dancing. Whether you’re cooking for family or hosting a special occasion, this recipe promises to deliver restaurant-quality results right from your kitchen. With its vibrant blend of aromatics, spices, and premium ingredients, this dish isn’t just a meal—it’s a celebration of flavor, technique, and passion for great food.
Pan-Broiled Steaks with Marsala and Spicy Chili Glaze
Course: DinnerCuisine: ItalianDifficulty: Intermediate4
servings20
minutes15
minutesA quick and flavorful Italian-inspired dish featuring tender pan-broiled steaks simmered in a rich Marsala wine sauce with a kick of spicy chili pepper.
Ingredients
4 boneless sirloin or ribeye steaks (about 1 inch thick, 6–8 oz each)
3 tablespoons extra-virgin olive oil
4 medium garlic cloves, peeled and lightly crushed
1 teaspoon fennel seeds, lightly toasted and crushed
1/2 cup dry Marsala wine
1/4 cup red wine
1 tablespoon diluted tomato paste (mix 1 part tomato paste with 2 parts water)
1 small hot red chili pepper, finely chopped (adjust to taste)
2 tablespoons fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
Directions
- Prepare the Steaks : Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes.
- Sear the Steaks : Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks and cook for 3–4 minutes per side, or until nicely browned and cooked to your desired doneness. Remove the steaks from the pan and set aside on a plate.
- Make the Sauce : In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the crushed garlic cloves and sauté for about 1 minute, until fragrant but not browned. Stir in the fennel seeds and chopped chili pepper, cooking for another 30 seconds.
- Deglaze the Pan : Pour in the Marsala and red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the mixture simmer for 2–3 minutes to reduce slightly.
- Add Tomato Paste and Parsley : Stir in the diluted tomato paste and cook for another 2 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Finally, stir in the chopped parsley.
- Finish the Dish : Return the steaks to the skillet, turning them in the sauce to coat evenly. Cook for an additional 1–2 minutes to warm the steaks through.
- Serve : Transfer the steaks to a serving platter or individual plates. Spoon the sauce generously over the top and garnish with additional parsley if desired.
