Sirloin steaks takes the place of veal in this classic dish. It is further beefed up with the addition of hearty mushrooms to the delicious sauce. If you want to splurge, substitute strip steaks for the sirloin. Aside from the requisite Marsala wine, the key is in using a thick cut of steak, and it should be seared to no more than medium-rare doneness to maintain a tender and succulent texture.
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Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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