Description

Ever wished you could whip up a restaurant-worthy steak dinner without spending hours in the kitchen? What if you could pair juicy, tender steak with a rich, mushroomy sauce and creamy, low-carb cauliflower mash—all in under an hour? Steak Marsala with Cauliflower Mash is your ticket to a cozy, flavorful meal that feels special but is super easy to make

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a big role, and I’ll explain why it’s key plus offer swaps for flexibility.

Cauliflower (1 head, cut into florets): The base for the creamy mash. It’s low-carb, high in fiber, and blends into a smooth texture. Sub: Frozen cauliflower florets (about 4 cups) for convenience.
Rosemary (2 sprigs, 1 chopped): Adds earthy, herby flavor to the mash and sauce. Sub: Thyme or dried rosemary (1/2 teaspoon for chopped).
Kosher salt: Enhances all flavors. Use 1/2 teaspoon for mash and more for seasoning steaks.
Italian cheese blend (1 1/2 cups, about 5 ounces): Adds cheesy richness to the mash. Usually includes mozzarella, provolone, and parmesan. Sub: Shredded mozzarella or cheddar, or vegan cheese for dairy-free.
Unsalted butter (4 tablespoons): Brings richness to the mash and sauce. Sub: Olive oil or vegan butter for dairy-free.
Chives (2 tablespoons, chopped): Adds fresh, mild onion flavor to the mash. Sub: Green onions or parsley.
Freshly ground black pepper: Adds a slight kick to both mash and steaks.
Beef eye-round steaks (4, 1/2 inch thick, about 5 ounces each): Lean, tender, and quick-cooking. Sub: Sirloin or flank steak, but adjust cooking time for thickness.
Shallot (1 large, chopped): Gives the sauce a sweet, mild onion base. Sub: Small onion or 1 teaspoon onion powder.
Garlic (2 cloves, chopped): Boosts the sauce’s savory flavor. Sub: 1/2 teaspoon garlic powder.
White mushrooms (8 ounces, sliced, about 4 cups): Adds meaty texture and umami to the sauce. Sub: Cremini or shiitake mushrooms.
Sweet Marsala wine (1/2 cup): Creates the signature sweet-savory sauce. Sub: White wine with 1 teaspoon sugar, or grape juice for non-alcoholic.
Low-sodium chicken broth (1/2 cup): Thins the sauce while keeping it flavorful. Sub: Vegetable broth for vegetarian or beef broth for richer flavor.

These ingredients are easy to find, and many are pantry staples. The combo of protein, veggies, and low-carb mash makes this a nutritious, satisfying meal.

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Instructions

Cook the cauliflower: In a pot, combine 2 cups water, cauliflower florets, 1 whole rosemary sprig, and 1/2 teaspoon salt. Bring to a boil, then cover, reduce heat to low, and cook until very tender, about 10 minutes. Drain, discarding the rosemary. Tip: Test with a fork—cauliflower should be soft enough to mash easily.
Make the mash: Transfer cauliflower to a food processor. Add 1 1/2 cups Italian cheese blend and 1 tablespoon butter. Puree until smooth. Move to a bowl, fold in 2 tablespoons chopped chives, and season with salt and pepper. Cover to keep warm. Tip: No food processor? Use a potato masher for a chunkier texture.
Season the steaks: Pat 4 beef eye-round steaks dry and season both sides with salt and pepper. Tip: Dry steaks sear better and get a nice crust.
Sear the steaks: Melt 1 tablespoon butter in a large skillet over high heat until foamy and slightly brown, about 1 minute. Add steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate. Tip: Don’t overcrowd the skillet—cook in batches if needed.
Cook the sauce: Add 1 tablespoon butter to the same skillet over medium-high heat. Add 1 chopped shallot, 2 chopped garlic cloves, and chopped leaves from 1 rosemary sprig. Cook, stirring, for 30 seconds. Add 8 ounces sliced mushrooms and cook until tender, about 3 minutes. Tip: Stir often to prevent garlic from burning.
Finish the sauce: Pour in 1/2 cup Marsala wine and cook until reduced by half, about 2 minutes. Add 1/2 cup chicken broth and cook until thickened, about 4 minutes. Add the steaks and any juices back to the skillet with 1 tablespoon butter. Cook, turning steaks to coat, for 1 minute. Tip: Sauce should be glossy but not too thick—add a splash of broth if needed.