Pan-Fried Steak with Marsala Sauce

Savory chuck steaks are pan-fried and topped with a Marsala, garlic, and rosemary sauce. Great when grilling outside is out of the question. Serve with a crisp green salad and baked potato.

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4 (8 ounce) beef chuck steaks, well trimmed

salt and pepper to taste

2 cloves garlic, crushed

1/2 cup Marsala wine

1/2 cup chicken broth

3 tablespoons butter

1/4 teaspoon dried rosemary, crushed

Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.

Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.

Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.

Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Pan-Fried Steak with Marsala Sauce

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