Ingredients

2 boneless steaks, such as sirloin or ribeye
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 tablespoon olive oil
1/2 cup flour, for dredging
1 tablespoon butter
1/2 cup Marsala wine
1/2 cup beef broth
1/2 cup sliced mushrooms, button or cremini
1 tablespoon fresh parsley, chopped, for garnish

Directions

Season both sides of the steaks with salt and pepper, then lightly dredge them in flour, shaking off any excess. Coat the steaks with olive oil and place them in the air fryer basket, ensuring they don’t overlap. Cook at 400°F (200°C) for 8-10 minutes, flipping halfway through. Use a meat thermometer to check for doneness, aiming for 130°F (54°C) for medium-rare, adjusting the cooking time for thicker or thinner steaks.

While the steaks are cooking, melt butter in a skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes until they’re browned and tender. Pour the Marsala wine into the skillet, scraping up any browned bits from the pan, and let it simmer for 3 minutes to reduce slightly.

In a separate bowl, dissolve cornstarch in beef broth, then stir it into the skillet. Let the sauce simmer for 2-3 minutes until it thickens.

Once the steaks are done, remove them from the air fryer and plate them. Spoon the mushroom Marsala sauce over the steaks and serve.