Carraba's recipe is still not on the Internet. Here are two recipe that you can experiment with. Good luck and please share your results with us. Carraba's chicken marsala recipe is posted here on the board here if you want to look at the sauce recipe.

Sirloin Marsala - menu description
Source: Carrabba's
11 oz. USDA Choice center-cut sirloin grilled and topped with mushrooms, prosciutto and our Lombardo Marsala wine sauce

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SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Source: FoodTV / Robert Irvine

1/4 cup olive oil
2 finely diced shallots, or 1 white onion, finely diced
1 1/2 pounds mushrooms, cleaned and sliced
2 cups Marsala wine
1 cup beef stock
1 tablespoon freshly chopped thyme leaves
8 (8 to 10-ounce) New York Strip steaks
Salt and freshly ground black pepper
1/2 cup unsalted butter (1 stick)
1/2 bunch fresh chives, chopped

Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.

Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.

Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.

Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

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BEEF TENDERLOIN WITH MARSALA
Source: Quick Italian Cuisine International, Knapp Press, c1984

3 ts Butter, plus 3 T, melted
2 oz Sliced pancetta (Italian -dry-cured unsmoked bacon OR 2 oz Bacon
1 Onion, thinly sliced
6 1 Inch Slices (about 2 1/4 -Lbs.) filet mignon Salt and pepper to taste
3/4 c Dry Marsala
1/2 c Beef stock

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute' until golden brown.

Add onion and saute' until golden.

Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion. Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side. Season to taste with salt and pepper.

Add melted butter, wine and stock and lower heat. Cook 2 more minutes on each side, turning once to coat slices with sauce. Remove meat, place on top of reserved bacon on serving platter, and keep warm.

Boil sauce until slightly reduced, 2 to 3 minutes. Pour over meat and serve.

Serves 6.