Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
The Best Steak Tips
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- Level: Easy
- Total: 4 hr 20 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 34 g
- Cholesterol
- 156 mg
- Sodium
- 543 mg
A New England favorite, sirloin tips are usually cut from the bottom sirloin butt and if sold in a single piece, they can also be labeled as sirloin flap or flap steak. The cut is loose-grained, similar to skirt or flank steak, so it’s a great candidate for soaking in marinades. Steak tips have a rich, beefy flavor that need little embellishment, just take care not to overcook them.
- Level: Easy
- Total: 4 hr 20 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 34 g
- Cholesterol
- 156 mg
- Sodium
- 543 mg
Ingredients
Directions
- Whisk the Worcestershire, Dijon, brown sugar, 2 tablespoons of the olive oil and 2 tablespoons of the vinegar in a large bowl until combined. Add the beef to the bowl and toss to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 4 hours and up to 8 hours, tossing them once halfway through.
- Remove the beef from the marinade and pat dry. Season all over with 1 teaspoon salt and several grinds of black pepper.
- Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add half of the beef and brown on all sides, adjusting the heat as needed so the pan doesn’t burn, until cooked to desired doneness, about 4 minutes for medium-rare. Remove to a plate. Repeat with the remaining meat, transferring it to a plate when done.
- Add the butter to the drippings in the skillet and melt over medium-high heat. Add the garlic and cook until sizzling but not browned, about 30 seconds. Add the remaining 2 tablespoons vinegar and bring to a boil. Add the beef, their accumulated juices and the parsley and toss to coat in the sauce, 30 seconds to 1 minute.
