Pan-broiled steaks with Marsala and chili pepper from Essentials of Classic Italian Cooking (page 386) by Marcella Hazan

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Notes about this recipe

  • nicolepellegrini on January 23, 2025

    Agree with the other reviewer - interesting and nice change of pace for a steak preparation, easy to put together, my steaks were a little thicker so I needed to give slightly longer in the pan so they weren't too rare in the middle. Would make again.

  • Delys77 on November 25, 2013

    Pg. 386 Steaks were a bit on the thin side, maybe 1/2 to 3/4 inch thick, so they cooked to medium rare in about 2 minutes per side. Sauce comes together very quickly and was quite nice, almost a sweet and sour flavour with a bit of heat. Interesting and quite tasty.

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