Ingredients
- 2 pounds sirloin tips, trimmed and cubed into bite-sized pieces
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 large cloves garlic, finely chopped
- 1/2 cup finely chopped flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup white vermouth or dry white wine
Directions
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.
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By Nutmeg04222
Durham, ME
on March 12, 2013
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really good, just that the meat was a bit tough so I may have not paid attention to cooking time.. but great flavor
By cwuer
madison, ms
on February 19, 2013
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I like a lot of Rachaels recipes, but not this one. The meat was too tough and the lemon flavor overwhelming. All I could taste was lemon! Won't be making this one again.
By ladoskasgirl
Sweet Home, OR
on August 07, 2012
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My husband and I liked this, but like others I revised the recipe. I browned the meat quickly so as not to over cook the meat. I then added the garlic and some chopped onion and again making sure not to over cook. Poured the lemon and parsley on and topped with beef broth. It was tender and had a nice flavor. I will do this again, but would like to see if it works as well with other cuts of meat.
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