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 coachlita
Bakersfield, CA
on November 28, 2011
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This recipe has become a standard stand-by for a great evening supper served with couscous as a side. I was interested how others rated this dish and many said the beef was too tough to eat. Because I usually use cheaper cuts of beef anyway--I always tenderize with unseasoned tenderizer before cooking. Works every time! Because of the lemon zest, not only the juice, and using celtic salt or sea salt, made this dish very tasty. We loved it!!!
By neharper7
Temecula, 43
on July 14, 2011
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I liked the idea of the flavors + cheap cut of steak, but.............the meat was waaaay tooo tough cooked as per the recipe directions. I will try to make one more time but over HIGH heat and just a couple minutes of cooking time and see if that works. Otherwise, I won't be able to make this again :[
By couple_cooks
on June 19, 2011
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The beef was a cut we had never tried before. It was pretty decent. The recipe itself was very bland. We tried adding rosemary like one person said and that helped but then we experimented with using Montreal steak seasoning, cumin, chili powder, basil, oregano, and other various spices. (We didn't mix all of the spices we just tried each spice a bite of a time. The cumin added a mexican flavor to it, I would use it for fajitas. And to add more of an Italian flavor we would recommend adding oregano. We also used beef stock instead of the wine the recipe used. Because other comments said most of the steak was tough to eat, we pounded the meat first to tenderize it.
We would not make this recipe again.
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