Ribeye with Marsala and Peppers

Total Time: 20 minutes
Yield: 4

olive oil
4 rib eye or similar steaks, boneless 3/4"
4 cloves garlic, minced
3 fresh red chili peppers, minced
3 tbs italian parsley, chopped
1 tsp fennel seeds (optional)
1/2 cup Lombardo Marsala Dry wine
2 tbs tomato paste mixed with 2 tbs water

heat oil in pan that will accommodate the 4 steaks
cook the steaks to rare on med high flame
turn off heat and remove steaks to warm platter
salt and pepper the steaks
add the two wines and cook for a minute or two over medium heat, scraping the pan as your stir with a wooden spatual
add garlic (and fennel seed) cook, stirring for a minute or two
add the tomato paste/water and chopped chili peppers
turn down heat, cook and stir until sauce reduces to a syrup (not more than 2 or 3 minutes)
return steaks to pan and turn in the sauce
place steaks on a serving platter, cover with sauce and parsley