Recipe courtesy of Marietta Diner
Recipe courtesy of Marietta Diner
Episode:
Triple D Nation: Where's the Beef?
Steak Tips "Papa George"
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 1 to 2 servings
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 1 to 2 servings
Ingredients
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
Directions
- Preheat a grill for cooking over medium-high heat.
- Sprinkle the steak with a pinch each of salt and pepper, and grill until medium.
- 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.
- 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.
