Grilled Sirloin Steak Marsala - cooking recipe

Ingredients

1/4 cup olive oil
2 large shallots, finely diced
1 lb sliced mushrooms
2 cups sweet marsala wine
1 (14 ounce) can low sodium beef broth
1 tablespoon beef base, powdered (such as Orrington Farms Beef Soup Base brand, bouillon cubes can be too salty)
1 tablespoon fresh thyme leave, chopped (or 1 tsp dried thyme)
1/2 cup unsalted butter (1 stick)
salt, to taste
pepper, to taste
4 (8 ounce) sirloin steaks
2 teaspoons olive oil
2 teaspoons McCormick's Montreal Brand steak seasoning
1/4 cup fresh chives, minced (1/2 bunch for garnish)

Preparation

To prepare the sauce:
Preheat large saute pan over medium heat.
Add olive oil, shallots and mushrooms. Saute until they become translucent.
Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
Add soup base and fresh thyme.
Simmer about 15 minutes until sauce has reduced by two-thirds.
To grill the steaks:
Preheat the grill to meduim-high heat.
Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
To finish the sauce:
Whisk in 1/2 cup butter, 1 Tbsp at a time.
Season to taste with salt and pepper.
Spoon the sauce over grilled steaks and garnish with minced chives.
Serve with Rosemary Parmesan Polenta.