Balsamic Dijon Sirloin Tips Food

SIRLOIN TIP STEAK WITH BALSAMIC MARINADE

Steps:

• In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, soy sauce, and ground pepper.
• Add the steak to the mixture and use a spoon to coat the meat evenly on all sides.
• Cover with plastic wrap and marinate for 4 hours and up to overnight in the refrigerator.
• Let the steak sit in the marinade at room temperature for 30 minutes before cooking. Remove the steak from the marinade and wipe off excess liquid with paper towels. This is to help better searing.
• Preheat grill to 450°F (232°C). Grease the cooking grates with oil to prevent sticking.
• Place the steak on the grill, cover and cook for 2-3 minutes with the lid closed. (Make sure the grates are hot enough before putting the steak on.)
• Open the lid and flip the steak. Cover and grill the other side for 2-3 minutes.
• Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove the steak from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (The temperature will rise a few degrees while resting)
• Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5 minutes. This allows the juices to redistribute through the meat.
• Cut against the grain: Slice thinly against the grain and serve with your favorite sauce.

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

BALSAMIC DIJON SIRLOIN TIPS

Steps:

• Preheat oven to 300 degrees F.
• In a large pan over medium high heat (I use my Le Creuset French oven), melt the butter and oil together. Add the cubed sirloin and brown, about 7-9 minutes. Remove meat to a covered baking dish and set aside, but do not wipe out the pan.
• Add the onion, garlic, and sliced mushrooms to the pan the meat was browned in and stir well. Sauté until onion becomes slightly translucent, about 3-4 minutes.
• Add the sautéed mixture over the meat (it's not necessary to stir them together with the meat) in the baking dish and cover. Bake in the preheated 300 degrees F oven for 90 minutes. Remove from oven and set aside.
• In another large pot or pan (again, a big Le Creuset works well), combine the broth, vinegars, and soy sauce and bring to a simmer.
• In a small bowl, combine the half and half, mustard, and cornstarch and whisk well. Gradually add the combination to the simmering mixture in the pot, stirring continuously, and simmer for 2-3 minutes until thickened nicely. (It's at this point that you should taste the sauce and decide whether or not you want more than 1 tablespoon of balsamic - I like it with both less and more balsamic -- it tastes different each way.).
• Pour the contents of the baking dish into the pot, stir well, raise temperature to high, and cook for another 2 minutes while stirring until sauce is thickened. Remove from heat and season to taste with salt and freshly ground pepper.
• Serve over hot cooked rice or egg noodles and enjoy!

HERB-RUBBED SIRLOIN TIP ROAST & DIJON SAUCE

Steps:

• Heat oven to 325°F.
• Place meat on rack in roasting pan sprayed with cooking spray. Mix Worcestershire sauce, pepper, 2 Tbsp. shallots and 1 Tbsp. thyme until blended; rub over surface of meat.
• Bake 1-1/2 to 1-3/4 hours or until meat registers 140°F for medium-rare doneness or 150°F for medium doneness. Transfer meat to carving board; cover loosely with foil. Let stand 15 to 20 min. or until meat registers 145°F for medium-rare doneness or 160°F for medium doneness.
• Meanwhile, microwave butter and remaining shallots in small microwaveable bowl on HIGH 1 min. Cool 5 min. Add sour cream, mustard and remaining thyme; mix well.
• Serve sliced meat with the sour cream mixture.

EASY SIRLOIN TIPS

Steps:

• Place tips in a plastic bag, add flour, salt and pepper and shake well, insuring that all tips are coated.
• In large skillet, heat oil over medium high heat. Add tips and mushrooms and stir until all tips have browned. Leave oil and flower mixture in pan.
• Add water, wine and dry soup mixture. Stir well, cover pan and reduce heat to a simmer.
• Simmer for 30 minutes, stirring ocassionally and adding water, if needed.
• Serve tips and gravy over rice, pasta, or baked potato.
• Enjoy.

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

BALSAMIC SIRLOIN STEAKS

Steps:

• In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic and sugar; mix well.
• Add steak, turn to coat and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
• When ready to cook, remove steak and discard marinade.
• Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
• Season with salt and pepper, to taste.
• Slice steak crosswise and serve.

SIRLOIN TIPS

Steps:

• Brown the meat in butter and oil in a lg skillet.
• Place in a 2qt baking dish.
• In the skillet, saute mushrooms and garlic for 2 minutes.
• Pour all over meat.
• Cover and bake at 325* for 1-1/2 hour or until tender.
• In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
• Boil for 2 minutes.
• Mix mustard, cornstarch and cream, stir into broth mixture.
• Bring to a boil; boil for 1 minute, stirring constantly.
• Drain juices that have accumulated around the beef into broth mixture.
• Cook on med heat, stirring, until bubbly.
• Add the meat, mix well.

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-quart baking dish.
• In the same skillet, saute mushrooms and garlic until tender, about 3 minutes.
• Pour over meat.
• Cover and bake at 300 degrees for 1 1/2-2 hours or until meat is tender.
• In a skillet, combine the broth, vinegar, and soy sauce; bring to a boil.
• Boil for 2 minutes; set aside.
• Combine mustard, cornstarch, and cream; stir into broth mixture.
• Bring to a boil; boil for 2 minutes, stirring constantly.
• Drain juices from baking dish into broth mixture.
• Cook over medium heat, stirring constantly until thickened and bubbly.
• Add beef mixture.
• Serve over noodles.

DIJON SIRLOIN TIPS

Steps:

• Preheat oven to 300°F.
• In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish.
• In same skillet, sauté mushrooms and garlic until mushrooms are tender, about 3 minutes.
• Pour mushrooms and liquid over meat; cover and bake for 2 hours or until meat is tender.
• In same skillet combine broth, vinegar and soy sauce; bring to a boil. Boil for two minutes and set aside.
• Combine mustard, cornstarch and cream; stir into broth mixture.
• Return to heat and boil for two minutes, stirring constantly.
• Drain juices from baking dish into broth mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Add beef and mushroom to cream mixture.
• Serve over hot cooked egg noodles.

BRAISED SIRLOIN TIPS

Steps:

• Be sure all visible fat is trimmed off the meat.
• Brown on all sides in a large heavy skillet.
• Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
• Heat to boiling.
• Reduce heat, cover, and simmer 1 hour, or until meat is tender.
• Blend cornstarch and water and stir gradually into the stew.
• Cook, stirring constantly, until gravy thickens and boils.
• Cook 1 minute more.
• Serve over rice.