Preheat the grill to high heat. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let it rest for 5 minutes before slicing.

Demi Glaze Preparation

Sauté Mushrooms

In a skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Sauté until mushrooms are browned, about 5-7 minutes.

Make the Glaze

Add Marsala wine and beef broth to the skillet. Bring to a boil and reduce to a simmer for about 10-15 minutes, or until the sauce is thickened. Stir in fresh thyme.

Mashed Potatoes Preparation

Cook Potatoes

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Mash Potatoes

Add butter, milk, salt, and black pepper to the potatoes. Mash until smooth and creamy.

Vegetable Medley Preparation

Sauté Vegetables

In a separate skillet, heat olive oil over medium heat. Add sliced carrots, zucchini, and bell peppers. Sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Plating

Serve

Slice the rib eye steak and plate it. Top with mushroom marsala demi glaze. Serve alongside mashed potatoes and sautéed vegetable medley.