SIRLOIN TIP STEAK
Steps:
- Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.
- Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
- Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
- Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.
- Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
- Spoon over the gravy over the sirloin tips. Enjoy!
Nutrition Facts : Calories 455 cal
THE BEST EASY STEAK MARINADE
It's easy to make THE BEST sirloin steak marinade with just a few simple ingredients. Quickly whisk the marinade ingredients together, marinate the steak, then toss it on the grill for the best flavor!
Provided by Whitney Bond
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Combine the balsamic vinegar, low-sodium soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning and dried mustard in a gallon size zipper bag or large bowl.
- Add the steaks and marinade for 20 minutes, or up to 8 hours.
- Heat a grill over medium high heat, between 350-400 degrees Fahrenheit. Wait until the grill is hot before adding the steaks, to give them perfect sear marks.
- Remove the steaks from the marinade and discard the marinade. Add the steaks to a hot grill.
- For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
- Insert an instant read thermometer into the steak. Remove the steak once it reads 130°F for a medium rare steak. For a medium steak, wait until it reaches 140°F and for a medium well steak, wait until it reaches 150°F.
- Remove the steak from the grill and let it rest for 5-10 minutes. This ensures that the juices redistribute throughout the steak, leaving you with the most juicy steak possible!
- Sprinkle coarse kosher salt or sea salt flakes over the steak and optionally garnish with fresh chopped parsley before serving.
Nutrition Facts : Calories 489 kcal, Carbohydrate 14 g, Protein 51 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 138 mg, Sodium 1012 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
HOW TO COOK TOP SIRLOIN STEAK IN THE OVEN
Learn how to cook top sirloin steak in the oven perfectly every time, with this fool-proof method for an easy, tender, and flavorful top sirloin steak recipe everyone will love.
Provided by Maya Krampf
Categories Main Course
Time 11m
Number Of Ingredients 3
Steps:
- Prepare the steak marinade according to the instructions here. Marinate the steaks for 3-8 hours (but not longer). (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
- Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
- Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 3 minutes.
- Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
- Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer to be sure - 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
- Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.
Nutrition Facts : Calories 475 kcal, Carbohydrate 5 g, Protein 49 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 145 mg, Sodium 154 mg, Sugar 1 g, ServingSize 1 serving
ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW
Make and share this Rocky Mountain Sirloin Tip Steak Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h55m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook sirloin in oil until quite brown.
- Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
- Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
- Cover, reduce heat and simmer 2 1/2 hours.
- Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
- Stir in onions.
- In a small bowl, combine flour with remaining 1/3 cup water.
- Stir flour mixture into stew and cook until stew thickens.
- Top with peas just before serving.
SIRLOIN TIPS
Make and share this Sirloin Tips recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 778.3, Fat 56.6, SaturatedFat 25.6, Cholesterol 269, Sodium 501.4, Carbohydrate 4.5, Fiber 0.6, Sugar 1.1, Protein 60.8
SIRLOIN TIP STEAK WITH BALSAMIC MARINADE
Sirloin Tip Steak is juicy and flavorful with a crunchy crust on the outside. A simple balsamic and honey marinade turns this lean cut into a tender and melt-in-your mouth delicious meal.
Provided by Cindy
Categories dinner Main Course
Number Of Ingredients 7
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.
Nutrition Facts : Calories 439 kcal, Carbohydrate 17 g, Protein 39 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 104 mg, Sodium 808 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
PAN SEARED SIRLOIN STEAK TIPS
Pan Seared Sirloin Steak Tips are a super easy way to make steak bites to serve as an appetizer or main for family dinners! They're cooked with fresh herbs until beautifully seared and basted in butter for amazing flavor! Best of all, these tasty sirloin tips are ready to serve in only a few minutes!
Provided by Angela
Categories Appetizers Beef Dishes Dinner Recipes Main Dish
Time 10m
Number Of Ingredients 5
Steps:
- Bring a large frying pan, skillet, or griddle with the olive oil to high heat. The oil should begin to shimmer, and should be just starting to smoke.
- Season the steak tips with steak seasoning, then add the cubed sirloin steak tips along with herbs for aromatics. Cook for about 4 minutes, or until all sides are browned. If you are using a small pan, cook the meat in batches to prevent over crowding the meat.
- Just before serving, add the tablespoon portion pat of butter and baste the melted butter over the cooked steak tips for about 30 seconds. Serve immediately. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 179 kcal, Carbohydrate 1 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 82 mg, Sugar 1 g, ServingSize 1 serving
LEMON GARLIC SIRLOIN TIPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.
SIRLOIN STEAK
For dinner tonight, try Alton Brown's Sirloin Steak from Good Eats on Food Network; the beef gets a brush of olive oil and a quick zap in the broiler.
Provided by Alton Brown
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
SIRLOIN TIP STEAK (THIN SLICED)
To fully enjoy beef sirloin tip steak cooked on the stove top or the grill make sure it is sliced thin and tenderized. Mix the marinade and let it spend some quality time soaking up the flavors before you sear it.
Provided by Craft Beering
Categories Cooking Tips and How Tos
Number Of Ingredients 9
Steps:
- 1. Dissolve the brown sugar in the rice vinegar. Thinly slice the whites and light green parts of the onions (reserve the greens to use as garnish). Add them to the vinegar and sugar, add the garlic, soy sauce, vegetable oil and mix everything. 2. In a non-reactive container or plastic bag thoroughly coat the sirloin tip steak with marinade. Place in the refrigerator and let marinate for 6 hrs or up to 24 hrs (with this beef cut longer is better). 3. When ready to cook, bring the steak to room temperature. Scrape off the marinade and discard, lightly season with salt and pepper. 4. Heat a grilling pan or cast iron skillet over medium-high for about 2-3 minutes. Add a bit of cooking oil and sear the thin sliced sirloin tip steaks for about 1-2 minutes per side, depending on how large their surface. Alternatively, heat your grill to medium-high and cook for 1-2 minutes on each side. 5. Rest the seared steaks loosely covered with foil to keep warm, about 4-5 minutes. Cut against the grain for a more tender bite of beef. Serve spinkled with sesame seeds and the reserved green onion (sliced small and on the diagonal).
Nutrition Facts : Calories 584 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 924 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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- 1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring the steak back to room temperature before cooking by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press the pepper into the steak to adhere.
- 2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125–130°F, internal color should be an opaque, lighter red, and the texture should be just resilient to the touch—droplets of red juice should rise to the surface of the steak. Cooking time will vary based on steak thickness.
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- Once the grill is hot, place the sirloin tips on the grill and cook them on high, uncovered, turning every few minutes. When the tips are well browned and read at about 140F on a thermometer (pink but not red in the center) take them off the heat to rest for 3-4 minutes.
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- Mix in the beef broth, potatoes, carrots, tapioca, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper.
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