Beef round sirloin tip steak thin cut recipes

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5. SIRLOIN TIP STEAK WITH ONIONS & PEPPERS

By Rose Mary Mogan

from Sauk Village, IL

My husband pulled these steaks from the freezer, & asked me to make something with them. Not wanting to stay in the kitchen all day, I decided while they were still partially frozen, I would slice them thinly & make a one skillet meal using peppers onions & mushrooms. As an added bonus I decided to use Minute Maid Rice, a quick way to get dinner on the table in hurry. So by slicing the meat partially frozen, & seasoning it allowed the flavors to blend together, was enough time to allow the meat to fully thaw out, in time to sauté in the skillet. My husband loved it, & it didn't take long.

Ingredients For sirloin tip steak with onions & peppers

• 3 lb

  sirloin tip steak, sliced thinly

• 11/2 Tbsp

  steak seasoning

• 2-3 Tbsp

  extra virgin olive oil

• 8

  mini sweet peppers,sliced into strips

• 2 lg

  onion sliced into rings

• 1 can

  sliced mushrooms, drained reserve liquid

• 1/2 c

  liquid from sliced mushrooms, or more water if needed

• 4 c

  minute maid rice, cooked according to package

How To Make sirloin tip steak with onions & peppers

• 1

  Freeze Sirloin Tip steaks partially so it can be sliced easily into thin slices. I like to slice steaks on the bias.

• 2

  These are the main spices. plus the addition of paprika.

• 3

  Slice the peppers and onions into desired size. Set aside until needed.

• 4

  Next combine all of the spices in a small bowl then blend together and sprinkle liberally over sliced steak. Allow to sit at room temperature for at least 45 minutes to allow the flavors to blend together.

• 5

  In the meantime Cook rice according to package directions, and set aside till needed after meat has finished cooking.

• 6

  Add olive oil to large skillet, and heat over medium high heat, add enough of the thin sliced meat to cover bottom of skillet, and brown on all sides. Do not over crowd skillet, remove to a large platter. Repeat as needed until all of the beef is cooked. Set aside till needed.

• 7

  Now add the sliced veggies to the skillet and cook until crisp tender. Add additional olive oil if needed.

• 8

  Add meat back into skillet with veggies and continue to cook together. Add in the drained sliced mushrooms, stir to blend together.

• 9

  Continue cooking meat mixture over low heat, & make a slurry of the reserved mushroom liquid combined with the flour in a small bowl, then pour over the beef mixture, and allow to simmer over low heat. Add in additional beef broth or water if needed to prevent meat from sticking to skillet. adding just enough liquid to make a thin gravy. Serve over cooked rice or noodles. Garnish with chopped green onion tops or chive. ENJOY

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This beef sirloin tip steak recipe, with garlic butter potatoes is one of my favorite meals to make. It’s a one pan meal, so cooking and clean up is a breeze. Plus, the whole family loves it and the flavors are customizable depending on your mood.

Have I shared with you before, how much my two sons LOVE steak? They love steak like some kids love chocolate, which is to say, quite a lot! I do a lot of ground hamburger dishes to wet their beef loving appetite in a more cost-effective way. And their Nana spoils them by cooking a beautiful beef tenderloin roast once in awhile. So for the in-between times where I want to indulge them with a slightly more realistic meal, I cook a lot of steak bite or fajita type dishes. This is one of our favorites, and the coolest cooking tip I’ll be sharing below, is how to achieve the most fork tender potatoes! Let’s get cooking, shall we?

ingredients

• Top Sirloin, cut into roughly 1″ cubes. For a family of 4-5, you can get away with 1-1.5 pounds of meat, but if you have grown kids, you may want to double the recipe so you have plenty!
• Potatoes, peeled and also cut into 1″ cubes. Russet or yellow potatoes both work, so use whatever you have on hand or is on sale!
• Herbs and spices: garlic powder, onion powder, cumin, paprika, salt & pepper, and a pinch of cayenne.
• Fresh minced garlic and butter help to finish off the yummiest potatoes.

How to make beef sirloin steak tips

Begin by mixing 2 tablespoons of vegetable oil and HALF of your measured herbs and spices into your beef tips. Set aside and leave in the bowl to marinate for at least 15 minutes. Or, if your day is going smoothly and have started dinner prep early, leave them to marinate for up to an hour.

While your beef is marinating, go ahead and peel and cube your potatoes, and set them in a wide shallow bowl where they can somewhat spread out. Sprinkle with about 2 teaspoons of salt and microwave on high for 4 minutes. Gently toss the potatoes, and microwave on high for an additional 2-4 minutes, until just fork tender but not cooked all the way through. Check for doneness after each additional minute, as to not overcook. Set aside.

When your top sirloin is ready to cook, heat a large sauté pan or cast iron skillet on medium high heat. Add just a tiny coating of vegetable oil spray and add your meat in a single layer. If you have doubled your recipe to feed a larger crowd, make sure to work in batches.

Cook your steak tips until seared on one side, about 3-4 minutes, then flip over and cook for another 2-3 minutes. Top sirloin, when prepped this way, cooks up rather quickly, so stay close by so you don’t overcook! When nice and browned on each side, remove the steak tips from the pan and set aside.

Now you gently stir in the remaining herbs and spices into the par-cooked potatoes.

Add remaining vegetable oil to your pan, and keep it at medium heat. Add in your potatoes, minced garlic and half the butter, and cook for about 10 minutes, stirring gently every couple of minutes with a wooden spoon, scraping up any brown bits.

When your potatoes are cooked and tender, return your top sirloin steak tips to the pan and stir to reheat. Add in the remaining butter and season to taste with additional salt and pepper to taste. Serve immediately.

can i use a different type of steak?

The only recommendation I make for an alternative meat, is tri-tip. You can try using a different type of steak besides top sirloin, such as tenderloin or NY steak, but both are typically more expensive. Strip steak could work, and is reasonably priced, but it has a different texture than top sirloin. I definitely do not recommend stew meat, which is a lot tougher and requires a long and slow cooking method to come out tender.

So when all is said and done, you can try other substitutions, but I really prefer top sirloin or tri-tip if in a pinch. It is tender when prepared correctly, somewhat reasonably priced, and cooks up rather quickly.

Why microwave the potatoes?

Sautéing potatoes can be tricky business. Achieving the perfectly cooked potato in a sauté pan can often mean long cooking times, or very crispy potatoes on the outside that may not be thoroughly cooked through and fork tender. Doing a pre-cook in the microwave first, primes them for a quick and thorough cooking in the pan.

If you don’t have a microwave, you can also par-boil them, allowing them to dry completely before adding to the sauté pan. Boiling takes the convenience out of the dish though, so I would recommend just cutting them into small 1″ cubes and cooking them slowly on low heat so they don’t get crispy. This dish is supposed to be reminiscent of steak frites, where the potatoes are soft and tender without a crispy outer shell.

other steak dishes to try

If your family loves steak as much as mine does, try these other quick and easy family favorites:

• Easy Sheet Pan Steak & Mushrooms
• Instant Pot Pot Roast with Gravy
• Beef & Potato Tacos

Beef Sirloin Steak Bites with Garlic Butter Potatoes

Top sirloin steak bites with flavorful potatoes is a quick and easy one pan dinner that makes for a great weeknight meal!

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 people

• ▢ 1.5 lb top sirloin cut into 1" cubes
• ▢ 1 lb potatoes peeled and cut into 1" cubes
• ▢ 4 tbsp neutral oil such as Canola or Grapeseed
• ▢ 4 tbsp butter divided
• ▢ 4 garlic cloves minced
• ▢ 1 tbsp garlic powder
• ▢ 1 tbsp onion powder
• ▢ 1 tbsp paprika
• ▢ 1 tsp cumin
• ▢ ½ tsp cayenne pepper
• ▢ 3 tsp salt more to taste if needed
• ▢ 1 tsp pepper

• Combine the garlic powder, onion powder, paprika, cumin, cayenne, black pepper and 2 teaspoons of the salt into a small bowl and stir to combine.

• In a medium bowl add the steak tips, 2 tbsp of the vegetable oil, and half of the spice mixture, and stir to combine. Set aside and allow to marinate for a minimum of 15 minutes, up to an hour.

• While the beef is marinating, peel and cube the potatoes. Sprinkle with remaining 1 tsp of salt and set in a shallow bowl or deep plate like a pie plate, and spread them out a bit.

• Microwave potatoes on high for 4 minutes. Gently stir, and microwave for another 2-4 minutes, until potatoes are just fork tender (known as par-cooked). Set aside.

• Heat a deep skillet on medium high heat, and add just a bit of neutral cooking oil. Add steak tips and cook 2-3 minutes on each side, till seared but not cooked through. Remove from the pan and set aside on a plate.

• Stir in the other half of the spice mix to the potatoes and toss to combine and coat. Heat remaining vegetable oil in pan on medium heat. Add potatoes, minced garlic and 2 tbsp of the butter, and cook for about 10 minutes till easily pierced with a fork, stirring often.

• Add steak to pan with potatoes, and remaining 2 tbsp of butter, and cook till heated through, about 1-2 minutes. Serve immediately.

You can substitute tri-tip for top sirloin

When cooking the potatoes in the microwave, make sure to gently stir them in between cooking, as if you stir them too much, too much of the starch will be released and the potatoes will get sticky. Also, because microwave powers vary so much, the total cooking time to just fork tender may vary between 4 minutes and 8 minutes. That is why I suggest starting with a 4 minute cook, then add 1-2 minutes and check, so as to not overcook. 

Serving: 2Cups | Calories: 552kcal | Carbohydrates: 25g | Protein: 41g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 1952mg | Potassium: 1152mg | Fiber: 3g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 4mg