Marsala Steak SandwichFrom jo_jo_ba 5 years ago
- 1 cup marsala wine shopping list
- ¼ cup olive oil shopping list
- juice and zest of 1 lemon shopping list
- 3 cloves garlic, crushed shopping list
- 1 tbsp fresh thyme leaves shopping list
- 1 tbsp dried parsley shopping list
- 1 tsp mustard powder shopping list
- 2 tbsp minced onion shopping list
- 1 tsp coarse ground pepper shopping list
- 1 ¼ lbs raw flank or chuck steak, shaved shopping list
- 2 tbsp butter shopping list
- 2 sweet onions, thinly sliced shopping list
- 5 oz baby spinach or arugula shopping list
- salt and pepper to taste shopping list
- 4 oz sliced Provolone shopping list
- 2 cloves garlic, halved shopping list
- 4 focaccia or ciabatta buns, halved and toasted shopping list
How to make it
- Mix wine through coarse pepper in a large, non-reactive shallow pan.
- Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
- Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
- In a large, deep skillet over medium-low heat, melt the butter.
- Add the onions and cook, stirring occasionally, until they are a rich golden colour – about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
- Return the pan to the stove, raise the heat to medium-high and add the steak.
- Cook, stirring, until halfway done, then add the onions, baby spinach and ¼ cup of the boiled marinade.
- Stir well, cover and cook until spinach is wilted.
- Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
- Rub each cut side of each toasted bun half with the cut garlic cloves.
- Spoon ¼ of the pan mixture onto one half of each bun and press down well.
- If desired, serve boiled marinade alongside for dipping.
The Cookjo_jo_ba Oshawa, CA
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