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Pan-Broiled Steaks with Marsala and Chili Pepper

I am very impressed by my cohorts on this project - by the knowledge they bring to these recipes, their culinary skill, very good photography, and by many of their narratives, with an especial nod in the direction of Jerry's contribution on October 30. I don't have a lot to say about many of the recipes I've prepared. I try to follow the directions as close as possible and I am candid in my comments, but I don't bring much extra to each recipe. I don't have much experience with Italian cooking - in fact the novelty of almost all of these recipes is the best part of the project from my perspective.

Today is a good example of my difficulty in expanding on the basic narrative. The title pretty well says everything you need to know and I forgot to take a photo of the final product.

The ingredients: sirloin steaks, olive oil, salt, pepper, Marsala wine, red wine, garlic, fennel seeds, diluted tomato paste, hot red chili pepper, parsley.


I cannot remember the last time I pan-broiled steaks. Got some steaks to cook? That's what barbecues are for, isn't it?

The directions are pretty specific and easy to follow. The only tricky part for me came when I had to keep the steaks warm while a couple of other dishes were being prepared. I should have had everything else ready before starting to cook the steaks.

What I liked about this recipe:

Quick and easy.

What I didn't I like about this recipe:

No issues for me.

Would I make it again?

Ah, there's the rub. We don't eat steak very often. I might use this recipe again, but likely not very often.

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This page contains a single entry from the blog posted on November 3, 2010 6:00 AM.

The previous post in this blog was Sautéed Veal Chops with Garlic, Anchovies, and Parsley.

The next post in this blog is Pot Roast of Beef Braised in Amarone Wine.

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