sirloin steak tips

• total tid: total time 20 minutes

Ingredienser

6 ounces sirloin steak tips, trimmed and cut into

2-inch pieces

⅛ teaspoon table salt teaspoon pepper

1 tablespoon oil

Vejledning

Pat steak tips dry with paper towels and sprinkle with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Add steak tips and cook until well browned all over and register 120 to 125 degrees (for medium-rare), 7 to 10 minutes, flipping steak tips every minute and reducing heat if skillet begins to smoke. Transfer steak tips to cutting board and let rest for 5 minutes. Serve. (Steak tips can be refrigerated for up to 3 days.)

Notater

kitchen improv

level up Sprinkle with Fresh Herb Salt or your favorite finishing salt (see page 73).

spice it up Sprinkle any (sugar-free) spice rub on the beef with the salt and pepper before searing

why this recipe works You might think you need to splurge on a marbled rib-eye steak or a filet to get top-shelf steakhouse flavors at home, but you can achieve the same satisfaction with easy-to-cook (and wallet-friendly) steak tips. For a cooking method that produces juicy, well-browned steak tips, we cut the tips into 2-inch pieces and seasoned with salt and pepper. After about 8 minutes of pan-cooking, we had perfect medium-rare pieces of meat that we cut against the grain so each bite was as tender as the next. Go all-in on steakhouse splendor and serve them with Creamiest Mashed Potato for One (page 106), or layer them on a sandwich, toss with a salad, or even gussy up your breakfast with steak and eggs. If using a spice rub, be sure to avoid any that contain sugar or the steak tips will burn. Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves.