Sirloin Tip Steak Recipes

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!

SIRLOIN STEAK

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.

TEXAS ROADHOUSE SIRLOIN BEEF TIPS RECIPE - (3.8/5)

Steps:

• Mix the salt, pepper, and garlic powder together and combine with the flour. Heat the oil in a skillet. Dredge the steak pieces with the flour mixture then saute the meat until it is medium-rare. Add the onions and cook until it is softened. Add the butter to the pan and then add the mushrooms. Cook until the mushrooms begin to color, then remove the meat, onions, and mushrooms to a platter and keep warm. Deglaze the skillet with the wine, making sure to loosen any browned bits, and let it reduce a little. Add the beef broth and bring to a boil, then return the reserved meat and vegetables back to the pan and simmer, covered, for about 1 hour, or until the meat is tender. Mix the cornstarch with a little of the cooking liquid to make a paste and add it to the simmering broth. When the sauce is thickened, serve the tips with rice or mashed potatoes, and a vegetable of your choice.

MARINATED SIRLOIN STEAK

Steps:

• Place steak in a shallow dish. Combine the remaining ingredients; pour over the meat. Turn to coat; cover and refrigerate overnight. , Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

EASY SIRLOIN TIP RECIPE

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.

SIRLOIN TIP STEAK (THIN SLICED)

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).

ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW

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.