Lemon Garlic Sirloin Tips

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For this cut of meat, 5 minutes is waaaay too long. We used very high heat and just browned each side 30-45 SECONDS then removed. So good!

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I'd agree that the cut of meat is tough. Probably going to tenderize it next time, and cook it over a pretty high flame and just sear it. The flavors were good though.

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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!!!

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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 :[

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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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VERY tastey! I used an iron skillet (key to glazing and not causing your meat to get tuff and followed exactly how the recipe instructed. FANTASTICO!!!! Served it with truffle risotto and a beautiful spinach salad. AMAZING!

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Not my favorite. I used prime sirloin (which I hand cut, cooked pretty rare, but it was still very tough.

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This was tasty, but I think I may have cooked the meat a little too long because it was a little tough. I think I'll cook it a little less next time.

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I cooked the (local farm-raised, organic beef exactly as the recipe indicated and it came out almost impossible to chew. I did like the bright parsley/lemon/garlic flavor, but our family couldn't enjoy that part due to the tough meat. As another reviewer did, I used veggie broth instead of the vermouth. Not sure whether different cooking timing/instructions would help, if it was my particular cut of beef, but I don't think I will try this recipe again (or this cut of meat, or both!.

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not what i was expecting it to be, just an ok.