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Keto Dinner

Steak with Marsala Sauce

There’s something special about a perfectly seared steak topped with a rich, savory sauce. This keto steak with Marsala wine sauce brings restaurant-quality flavor to your dinner table without the carbs. I love how quickly it comes together—just broil the steak to your liking while the mushroom-onion sauce simmers with fragrant Marsala. It’s a meal that feels indulgent but fits perfectly into a low-carb lifestyle.

10 min Prep time 15 min Cook time 25 min Total time 2 Servings 350 Calories
Steak with Marsala Sauce

Ingredients

  • lb boneless sirloin steak
  • cooking spray
  • cup sliced mushrooms
  • /2 cup sliced onion
  • /3 cup dry Marsala wine
  • /4 cup water
  • tbsp chopped fresh parsley
  • /2 tsp beef base
  • pinch black pepper

Instructions

  1. Step 1

    Preheat your broiler and position an oven rack about 3 inches from the heat source. Trim any excess fat from the sirloin steak and place it on a cold broiler pan. Broil for 5 minutes on the first side, then flip and cook until it reaches your desired doneness—3 to 7 minutes for rare, 8 to 10 minutes for medium. While the steak cooks, coat a small saucepan with cooking spray and set it over medium heat. Add the sliced mushrooms and onion, stirring occasionally until they soften and start to brown, about 4-5 minutes. Pour in the Marsala wine, water, chopped parsley, beef base, and a pinch of black pepper. Bring it to a gentle simmer and cook uncovered until the liquid reduces to about ¾ cup, roughly 4 minutes. Once the steak is done, let it rest briefly before slicing against the grain. Arrange the slices on plates and spoon the warm Marsala sauce over the top.

Chef's Tip

I always let the steak rest for 5 minutes after broiling before slicing to keep those precious juices locked in. For an even richer sauce, stir in a teaspoon of cold butter at the very end until it melts, but skip it to keep the dish dairy-free.

Storage Tips

Store leftover steak and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or microwave to avoid overcooking the meat. The sauce may thicken when chilled, so add a splash of water when reheating.

Variation Tips

Serve alongside steamed asparagus or garlicky sautéed spinach for extra greens. Swap the sirloin for flank steak or chicken thighs to change up the protein, and use dry sherry if Marsala isn’t in your pantry.

Frequently Asked Questions