Recipe courtesy of Marietta Diner

Steak Tips "Papa George"

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 1 to 2 servings
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10 ounces outside skirt steak

Sea salt and ground black pepper 

2 ounces olive oil 

2 large portobello mushrooms, sliced 1/4-inch-thick

4 thin slices garlic 

1/4 onion, sliced

2 ounces Marsala

4 ounces brown gravy 

2 ounces au jus 

1 ounce steak sauce, preferably A-1 

1 ounce Worcestershire sauce 

Pinch oregano 

Pinch chopped fresh basil 

1 lemon wedge 

One 2-ounce slice feta

Serving suggestions: rice pilaf, grilled pita bread, vegetable medley


  1. Preheat a grill for cooking over medium-high heat.
  2. Sprinkle the steak with a pinch each of salt and pepper, and grill until medium.
  3. Preheat a 10-inch saute pan on the stove over medium heat and add olive oil, mushrooms, sliced garlic and finally onions. Saute until mushrooms and onions become soft, 2 to 3 minutes. Add Marsala, gravy, au jus, steak sauce, Worcestershire and oregano.
  4. Slice the steak 1/2-inch-thick and add to the sauce. Add fresh basil and some salt and pepper and let simmer for 1 to 2 minutes, then finish with a squeeze of lemon. Serve with the feta, rice pilaf, grilled pita bread and a vegetable medley.