The Best Steak Tips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 43
- Saturated Fat
- 17
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 156
- Sodium
- 543
- Total: 4 hr 20 min (includes marinating time)
- Active: 20 min
Ingredients
1/4 cup Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon light brown sugar
3 tablespoons extra-virgin olive oil
1/4 cup white wine vinegar
1 1/2 pounds beef sirloin tips (in about 2-inch pieces)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, cut into pieces
2 cloves garlic, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
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.