Ever find yourself staring at a package of thin-sliced sirloin tip steak, wondering how to turn it into something spectacular? You’re in luck! This collection of 18 savory recipes is all about transforming this versatile cut into quick, flavor-packed dinners that will become weeknight heroes. From sizzling stir-fries to hearty skillet meals, get ready to discover your new go-to dishes.
Garlic Butter Thin Sliced Sirloin Tip Steak
Oozing with savory sophistication, this garlic butter thin sliced sirloin tip steak transforms an affordable cut into a restaurant-worthy masterpiece. The combination of aromatic garlic and rich butter creates a luxurious sauce that clings to each tender slice, promising a dish that’s both elegant and deeply satisfying. Perfect for a weeknight indulgence or a special occasion, it delivers maximum flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds thin-sliced sirloin tip steak
– 4 tablespoons unsalted European-style butter
– 4 cloves fresh garlic, minced
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the thin-sliced sirloin tip steak completely dry with paper towels to ensure a perfect sear.
2. Season both sides of the steak evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear the steak for 2-3 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 135°F for medium-rare.
6. Transfer the cooked steak to a plate and tent loosely with aluminum foil to rest.
7. Reduce the heat to medium and add unsalted European-style butter to the same skillet.
8. Once the butter melts, add minced fresh garlic and sauté for 30-45 seconds until fragrant but not browned.
9. Return the rested steak and any accumulated juices to the skillet, tossing to coat thoroughly in the garlic butter sauce.
10. Remove from heat and stir in chopped fresh parsley until evenly distributed.
Kissed by the garlic butter glaze, each slice boasts a caramelized exterior that yields to a juicy, tender interior. The aromatic sauce amplifies the steak’s natural richness, making it ideal for draping over creamy mashed potatoes or tucking into warm tortillas for elevated steak tacos.
Asian-Inspired Soy Glazed Sirloin Tip Steak
Picture this: a perfectly seared sirloin tip steak, its surface glistening with a glossy, savory-sweet soy-based glaze that caramelizes into a beautiful lacquer. This Asian-inspired dish transforms an affordable cut into a restaurant-worthy centerpiece, offering a symphony of umami, subtle sweetness, and aromatic depth that will impress at any dinner table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds sirloin tip steak, patted completely dry with paper towels
- 2 tablespoons high-smoke-point avocado oil
- ½ cup low-sodium soy sauce
- ¼ cup pure maple syrup
- 2 tablespoons unseasoned rice vinegar
- 3 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 2 thinly sliced green onions, for garnish
- 1 teaspoon toasted white sesame seeds, for garnish
Instructions
- In a small saucepan, combine the low-sodium soy sauce, pure maple syrup, unseasoned rice vinegar, finely minced garlic, and freshly grated ginger.
- Bring the sauce mixture to a simmer over medium heat, then reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency. Tip: The sauce will continue to thicken as it cools.
- Remove the saucepan from heat and stir in the toasted sesame oil; set the glaze aside.
- Season the patted-dry sirloin tip steak generously on all sides with kosher salt and freshly ground black pepper.
- Heat the high-smoke-point avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
- Carefully place the seasoned steak in the hot skillet and sear undisturbed for 4-5 minutes, until a deep golden-brown crust forms. Tip: Avoid moving the steak to ensure proper searing.
- Using tongs, flip the steak and sear the other side for 4-5 minutes for medium-rare, or until it reaches an internal temperature of 130°F when checked with an instant-read thermometer.
- Transfer the seared steak to a cutting board and let it rest, loosely tented with foil, for 8-10 minutes. Tip: Resting allows the juices to redistribute for a more tender result.
- While the steak rests, gently reheat the prepared glaze over low heat for 1 minute if it has thickened too much.
- Slice the rested steak thinly against the grain.
- Arrange the sliced steak on a serving platter, brush or spoon the warm glaze generously over the top.
- Garnish with the thinly sliced green onions and toasted white sesame seeds.
Caramelized and glossy, the glaze forms a sticky, flavor-packed coating that contrasts beautifully with the steak’s juicy, tender interior. Serve this elegant dish over a bed of jasmine rice to soak up the extra sauce, or slice it thinly for vibrant rice paper rolls, letting the savory-sweet notes shine in every bite.
Balsamic Glazed Thin Sliced Sirloin Tip Steak
Venture beyond the ordinary steak dinner with this sophisticated yet approachable preparation, where a perfectly seared sirloin tip is elevated by a glossy, tangy-sweet balsamic reduction that clings to every savory slice. This dish transforms a humble cut into a centerpiece worthy of a special occasion, delivering restaurant-quality elegance with straightforward technique. The result is a beautifully balanced main course that promises to impress both the cook and their guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds of thin-sliced sirloin tip steak, about 1/4-inch thick
– 2 tablespoons of rich extra virgin olive oil, divided
– 3/4 cup of aged balsamic vinegar with a syrupy consistency
– 2 tablespoons of pure maple syrup
– 2 cloves of fresh garlic, finely minced
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of flaky sea salt
– 1 tablespoon of unsalted butter, chilled
– 1 tablespoon of fresh rosemary, finely chopped
Instructions
1. Pat the thin-sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
2. Season both sides of the steak evenly with the flaky sea salt and finely ground black pepper.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Working in batches to avoid overcrowding, sear the steak for 2 minutes per side until a deep golden-brown crust forms.
5. Transfer the seared steak to a clean plate and tent loosely with foil to rest.
6. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
7. Sauté the finely minced fresh garlic for 30 seconds until fragrant but not browned.
8. Pour in the aged balsamic vinegar and pure maple syrup, stirring to combine.
9. Simmer the mixture for 5-7 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon.
10. Whisk in the chilled unsalted butter and finely chopped fresh rosemary until the sauce is glossy and emulsified.
11. Return the rested steak and any accumulated juices to the skillet, tossing gently to coat each piece thoroughly in the glaze.
12. Cook for an additional 1 minute to warm the steak through.
13. Serve immediately.
Succulent and tender, the steak offers a delightful contrast between its savory, seared exterior and the luxurious, sticky-sweet glaze that envelops it. For a stunning presentation, arrange the glazed slices over a bed of creamy polenta or alongside roasted root vegetables, allowing the rich balsamic sauce to pool invitingly beneath.
Herb-Crusted Thin Sliced Sirloin Tip Steak
Nestled between the hustle of holiday preparations and the desire for something special, this herb-crusted sirloin tip steak offers an elegant yet approachable centerpiece. Thinly sliced for quick, even cooking, it’s draped in a fragrant crust of fresh herbs and garlic that transforms a humble cut into a showstopper. Perfect for a festive dinner or an impressive weeknight meal, it brings restaurant-worthy flair to your table with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ pounds of thinly sliced sirloin tip steak, about ¼-inch thick
– ¼ cup of rich extra virgin olive oil
– 3 cloves of fresh garlic, finely minced
– 2 tablespoons of freshly chopped rosemary
– 2 tablespoons of freshly chopped thyme
– 1 teaspoon of finely ground sea salt
– ½ teaspoon of freshly cracked black pepper
– 1 tablespoon of unsalted butter
Instructions
1. Pat the thinly sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the rich extra virgin olive oil, finely minced fresh garlic, freshly chopped rosemary, freshly chopped thyme, finely ground sea salt, and freshly cracked black pepper to create a fragrant herb paste.
3. Rub the herb paste evenly over both sides of each steak slice, coating them thoroughly. Let the steaks rest at room temperature for 10 minutes to allow the flavors to meld.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot, about 2–3 minutes. A drop of water should sizzle and evaporate immediately.
5. Add the unsalted butter to the hot skillet and swirl to coat the bottom as it melts and foams slightly.
6. Carefully place the herb-crusted steak slices in the skillet in a single layer, without overcrowding. Work in batches if necessary.
7. Cook the steaks for 2–3 minutes on the first side until a deep golden-brown crust forms and the edges begin to caramelize.
8. Flip each steak using tongs and cook for an additional 1–2 minutes on the second side for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
9. Transfer the cooked steaks to a clean plate or cutting board and let them rest for 5 minutes to allow the juices to redistribute evenly.
Zesty and aromatic, this steak boasts a crisp, golden herb crust that gives way to tender, juicy slices with each bite. The garlic and fresh herbs infuse every morsel, creating a symphony of savory flavors that pair beautifully with roasted vegetables or a simple arugula salad. For a creative twist, slice it thinly against the grain and serve over creamy polenta or alongside crispy smashed potatoes to soak up the delicious pan juices.
Spicy Cajun Thin Sliced Sirloin Tip Steak
Meticulously seasoned and seared to perfection, this Spicy Cajun Thin Sliced Sirloin Tip Steak delivers a bold, fiery kick balanced by the steak’s inherent tenderness. The thin slices ensure rapid cooking and maximum flavor absorption from the aromatic spice blend, making it an ideal centerpiece for an elegant yet approachable weeknight dinner. Paired with simple, fresh sides, it transforms humble ingredients into a memorable culinary experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds of high-quality, thinly sliced sirloin tip steak
– 2 tablespoons of robust extra virgin olive oil
– 2 tablespoons of fragrant, freshly ground Cajun seasoning blend
– 1 teaspoon of finely ground sea salt
– 1/2 teaspoon of freshly cracked black pepper
– 2 cloves of aromatic garlic, minced
– 1 tablespoon of rich unsalted butter
– 1/4 cup of crisp, finely chopped fresh parsley
Instructions
1. Pat the thinly sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the freshly ground Cajun seasoning, finely ground sea salt, and freshly cracked black pepper.
3. Rub the spice mixture evenly onto both sides of each steak slice, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat until it is visibly hot, about 2-3 minutes.
5. Add the robust extra virgin olive oil to the skillet, swirling to coat the surface.
6. Carefully place the seasoned steak slices in the skillet in a single layer, working in batches to avoid overcrowding.
7. Sear the steak for 2 minutes per side, or until a deep golden-brown crust forms and the internal temperature reaches 135°F for medium-rare.
8. Transfer the cooked steak to a plate and tent loosely with aluminum foil to rest.
9. Reduce the skillet heat to medium and add the minced aromatic garlic, sautéing for 30 seconds until fragrant.
10. Stir in the rich unsalted butter until melted and slightly browned, scraping up any browned bits from the skillet.
11. Return the rested steak and any accumulated juices to the skillet, tossing to coat in the garlic-butter sauce.
12. Remove from heat and sprinkle with the crisp, finely chopped fresh parsley.
Yielded from the skillet, the steak boasts a beautifully caramelized exterior that gives way to a juicy, tender interior, with the Cajun spices delivering a warm, complex heat. For a creative presentation, serve it over a bed of creamy stone-ground grits or alongside a bright, citrusy avocado salad to balance the bold flavors.
Lemon Pepper Thin Sliced Sirloin Tip Steak
Zestful and sophisticated, this Lemon Pepper Thin Sliced Sirloin Tip Steak transforms an affordable cut into a restaurant-worthy weeknight meal. The bright, citrusy notes of fresh lemon and the sharp, aromatic bite of cracked black pepper create a vibrant crust that beautifully complements the tender, juicy beef. It’s an elegant yet approachable dish that promises to delight the senses with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds of thin-sliced sirloin tip steak, about 1/4-inch thick
– 3 tablespoons of rich extra virgin olive oil, divided
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of finely grated lemon zest
– 2 teaspoons of coarsely cracked black pepper
– 1 teaspoon of fine sea salt
– 2 cloves of fresh garlic, minced
– 2 tablespoons of unsalted butter, cold
– 1/4 cup of dry white wine, such as Sauvignon Blanc
– 2 tablespoons of freshly chopped flat-leaf parsley
Instructions
1. Pat the thin-sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
2. In a small bowl, whisk together 2 tablespoons of rich extra virgin olive oil, the freshly squeezed lemon juice, finely grated lemon zest, coarsely cracked black pepper, fine sea salt, and minced fresh garlic to form a marinade.
3. Place the steak in a shallow dish and pour the marinade over it, coating each piece evenly. Let it rest at room temperature for 10 minutes to allow the flavors to penetrate.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot, about 2 minutes.
5. Add the remaining 1 tablespoon of rich extra virgin olive oil to the hot skillet, swirling to coat the surface.
6. Working in batches to avoid overcrowding, add the marinated steak slices in a single layer. Sear for 1 minute per side until a deep golden-brown crust forms.
7. Transfer the seared steak to a warm plate and tent loosely with foil to rest.
8. Reduce the heat to medium and pour the dry white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
9. Simmer the wine for 1-2 minutes until it reduces by half and becomes slightly syrupy.
10. Remove the skillet from the heat and whisk in the cold unsalted butter until it melts and emulsifies into a glossy sauce.
11. Stir in the freshly chopped flat-leaf parsley.
12. Return the rested steak and any accumulated juices to the skillet, tossing gently to coat in the sauce.
13. Serve immediately.
Yieldingly tender, each slice offers a perfect contrast between the zesty, peppery crust and the succulent, medium-rare interior. The pan sauce, bright with lemon and enriched with butter, clings to the meat, elevating every bite. For a creative twist, serve it over a bed of creamy polenta or alongside roasted asparagus to soak up the vibrant juices.
Teriyaki Thin Sliced Sirloin Tip Steak Stir-Fry
Zestfully blending East-meets-West culinary traditions, this teriyaki thin sliced sirloin tip steak stir-fry transforms humble ingredients into an elegant weeknight masterpiece. The savory-sweet glaze clings to tender beef ribbons and crisp vegetables, creating a symphony of textures and flavors that feels both comforting and sophisticated. With minimal hands-on time, it delivers restaurant-quality results perfect for impromptu gatherings or a special family dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb thinly sliced sirloin tip steak, cut against the grain
– 2 tbsp toasted sesame oil, divided
– 3 cloves garlic, minced into a fragrant paste
– 1 tbsp freshly grated ginger, with its bright, zesty aroma
– 1/2 cup low-sodium soy sauce, for balanced salinity
– 1/4 cup mirin, offering subtle sweetness
– 2 tbsp honey, preferably raw and floral
– 1 tbsp cornstarch, for a glossy, clinging sauce
– 1 red bell pepper, sliced into vibrant strips
– 1 cup broccoli florets, cut into bite-sized pieces
– 1/2 cup snap peas, trimmed and crisp
– 2 green onions, thinly sliced on a sharp bias
– 1 tbsp toasted sesame seeds, for nutty garnish
– Cooked jasmine rice, for serving
Instructions
1. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp honey, 1 tbsp cornstarch, 3 cloves minced garlic, and 1 tbsp freshly grated ginger until smooth and fully incorporated.
2. Pat 1 lb thinly sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
3. Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
4. Add 1 tbsp toasted sesame oil to the hot skillet, swirling to coat the surface evenly.
5. Add the dried steak slices in a single layer, working in batches if necessary to avoid overcrowding, and sear for 1 minute per side until browned but not cooked through.
6. Transfer the seared steak to a clean plate using tongs, leaving any juices in the skillet.
7. Reduce the heat to medium-high and add the remaining 1 tbsp toasted sesame oil to the same skillet.
8. Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup snap peas, stirring frequently for 3–4 minutes until the vegetables are crisp-tender and brightly colored.
9. Pour the prepared sauce mixture into the skillet with the vegetables, stirring constantly to prevent lumps, and bring to a gentle simmer.
10. Return the seared steak and any accumulated juices to the skillet, tossing to coat everything in the sauce, and cook for 1–2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
11. Remove the skillet from the heat and stir in the sliced green onions, reserving some for garnish.
12. Serve immediately over cooked jasmine rice, sprinkled with 1 tbsp toasted sesame seeds and the remaining green onions.
Remarkably tender steak ribbons meld with the glossy, umami-rich teriyaki glaze, while the vegetables retain a satisfying crunch that contrasts beautifully. For a creative twist, serve the stir-fry wrapped in crisp butter lettuce cups or alongside a cool cucumber salad to balance the savory depth.
Thin Sliced Sirloin Tip Steak Tacos
Heralding a new standard for weeknight elegance, these Thin Sliced Sirloin Tip Steak Tacos transform a humble cut into a tender, flavor-packed masterpiece. By slicing the steak against the grain before a quick sear, it achieves a melt-in-your-mouth texture that rivals more expensive cuts, all wrapped in warm, charred tortillas with vibrant, crisp accompaniments. This approachable yet sophisticated dish proves that extraordinary meals need not be complicated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs thin-sliced sirloin tip steak, patted completely dry with paper towels
– 8 small flour tortillas (6-inch)
– 1 large, ripe avocado, pitted and sliced
– 1 cup finely shredded crisp green cabbage
– 1/2 cup crumbled cotija cheese
– 1/4 cup freshly chopped cilantro
– 1 lime, cut into wedges
– 2 tbsp high-smoke-point avocado oil
– 1 tbsp ancho chile powder
– 2 tsp ground cumin
– 1 tsp garlic powder
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. In a small bowl, whisk together the ancho chile powder, ground cumin, garlic powder, fine sea salt, and freshly cracked black pepper to create a unified spice rub.
2. Pat the 1.5 lbs of thin-sliced sirloin tip steak completely dry with fresh paper towels, as this is crucial for achieving a proper sear.
3. Evenly coat all surfaces of the dried steak with the prepared spice rub, gently pressing it into the meat.
4. Heat 2 tbsp of high-smoke-point avocado oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the seasoned steak slices in the hot skillet in a single layer, working in batches to avoid overcrowding, which steams the meat instead of searing it.
6. Sear the steak for 90 seconds per side, until a deep, caramelized crust forms and the internal temperature reaches 135°F for medium-rare.
7. Transfer the cooked steak to a clean cutting board, tent loosely with foil, and let it rest for 5 full minutes to allow the juices to redistribute.
8. While the steak rests, warm the 8 small flour tortillas directly over a medium gas flame for 15-20 seconds per side until lightly charred and pliable, or heat them in a dry skillet.
9. Slice the rested steak against the grain into thin strips.
10. Assemble the tacos by placing the sliced steak onto the warm tortillas.
11. Top each taco with finely shredded crisp green cabbage, slices of ripe avocado, crumbled cotija cheese, and freshly chopped cilantro.
12. Serve immediately with lime wedges on the side for squeezing.
Delight in the contrasting textures of the juicy, spice-crusted steak against the cool, crisp cabbage and creamy avocado. The salty tang of the cotija cheese and bright acidity from the fresh lime elevate each bite, creating a perfectly balanced flavor profile. For a stunning presentation, arrange the assembled tacos on a large platter with extra garnishes in small bowls, encouraging guests to build their own perfect bite.
Rosemary and Garlic Thin Sliced Sirloin Tip Steak
Kindly imagine a dish that transforms humble sirloin tip into a celebration of flavor and texture, where the earthy perfume of rosemary and the warm, aromatic punch of garlic elevate each tender, thin-sliced bite to new heights. This Rosemary and Garlic Thin Sliced Sirloin Tip Steak is a masterclass in simplicity, delivering restaurant-quality results with an approachable elegance perfect for any occasion, from a weeknight dinner to an intimate holiday gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds of well-marbled, thin-sliced sirloin tip steak
– 3 tablespoons of rich extra virgin olive oil
– 4 large cloves of aromatic fresh garlic, finely minced
– 2 tablespoons of fragrant fresh rosemary leaves, finely chopped
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 1 tablespoon of unsalted European-style butter
Instructions
1. Pat the thin-sliced sirloin tip steak completely dry with paper towels to ensure a perfect sear.
2. In a small bowl, whisk together the rich extra virgin olive oil, finely minced aromatic fresh garlic, and finely chopped fragrant fresh rosemary leaves to create a fragrant marinade.
3. Evenly coat both sides of the steak with the marinade, then season generously with coarse kosher salt and freshly cracked black pepper. Let it rest at room temperature for 10 minutes to allow the flavors to penetrate.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot, about 2-3 minutes. A drop of water should sizzle and evaporate instantly.
5. Carefully place the steak in the hot, dry skillet. Do not move it for 2 minutes to develop a deep, caramelized crust.
6. Flip the steak using tongs and cook for an additional 2 minutes on the second side for medium-rare, or until it reaches an internal temperature of 130°F on an instant-read thermometer.
7. Tip: For a more tender result, avoid pressing down on the steak while cooking, as this squeezes out precious juices.
8. Transfer the cooked steak to a clean cutting board. Immediately top it with the tablespoon of unsalted European-style butter, allowing it to melt over the hot surface.
9. Tip: Let the steak rest, undisturbed, for exactly 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is succulent.
10. After resting, slice the steak thinly against the grain, which shortens the muscle fibers for maximum tenderness.
11. Tip: For enhanced flavor, pour any accumulated resting juices and melted butter from the cutting board back over the sliced steak before serving.
Each slice offers a beautifully caramelized exterior giving way to a juicy, rosy-pink interior, with the garlic and rosemary infusing every bite with a savory, aromatic depth. Elegantly arrange the slices over a bed of creamy mashed potatoes or a crisp arugula salad, where the warm steak juices create a simple, luxurious dressing. This dish shines brightest when served immediately, its robust flavors and tender texture making it a memorable centerpiece for any table.
Thin Sliced Sirloin Tip Steak with Mushroom Gravy
Heralding the arrival of cozy evenings, this dish transforms humble sirloin tip into a tender, elegant centerpiece, draped in a deeply savory mushroom gravy that whispers of rustic charm and refined comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs sirloin tip steak, thinly sliced against the grain
– 8 oz cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp unsalted butter, divided
– 1 tbsp rich extra virgin olive oil
– 2 tbsp all-purpose flour
– 1.5 cups rich beef broth
– 1/4 cup dry red wine (like Cabernet Sauvignon)
– 2 tsp fresh thyme leaves
– 1/2 cup heavy cream
– 1 tsp finely ground black pepper
– 1 tsp kosher salt
Instructions
1. Pat the thinly sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
2. Season the steak evenly on both sides with the kosher salt and finely ground black pepper.
3. Heat the rich extra virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Working in batches to avoid overcrowding, sear the steak slices for 60-90 seconds per side until a deep golden-brown crust forms, then transfer to a plate.
5. Tip: Letting the skillet reheat fully between batches prevents steaming and guarantees a perfect crust on every piece.
6. Reduce the heat to medium and add the remaining 1 tablespoon of unsalted butter to the same skillet.
7. Add the finely diced yellow onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
8. Add the thinly sliced cremini mushrooms and cook for 6-7 minutes, stirring occasionally, until they have released their liquid and turned a deep golden brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
11. Tip: A properly cooked roux should smell nutty and have a pale golden color, which is the foundation for a lump-free gravy.
12. Whisk in the dry red wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 1 minute to reduce slightly.
13. Gradually whisk in the rich beef broth until the mixture is smooth and begins to thicken, about 2-3 minutes.
14. Stir in the fresh thyme leaves and heavy cream, then bring the gravy to a gentle simmer.
15. Return the seared steak and any accumulated juices to the skillet, nestling the slices into the gravy.
16. Simmer gently for 3-4 minutes, just until the steak is heated through and tender.
17. Tip: Avoid boiling the gravy after adding the cream and steak to prevent the sauce from breaking and the meat from toughening.
18. Taste and adjust seasoning only if necessary, then remove from heat.
Vividly tender and richly sauced, the steak practically melts against the earthy, umami-laden gravy. Serve this elegant comfort over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop, or alongside crisp roasted vegetables for a delightful contrast in texture.
Korean BBQ Thin Sliced Sirloin Tip Steak
Heralding the perfect fusion of Korean culinary tradition and American grilling culture, this Korean BBQ Thin Sliced Sirloin Tip Steak offers an exquisite, restaurant-quality experience from your own kitchen. Imagine tender, marbled beef absorbing a complex, sweet-savory marinade, then quickly seared to caramelized perfection. It’s a dish that transforms a simple steak into a vibrant, interactive feast, ideal for gatherings or a special weeknight dinner.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds of thinly sliced sirloin tip steak, preferably with beautiful marbling
– ½ cup of low-sodium soy sauce for balanced salinity
– ¼ cup of pure maple syrup for deep, natural sweetness
– 2 tablespoons of toasted sesame oil with its rich, nutty aroma
– 4 cloves of fresh garlic, finely minced
– 1 tablespoon of freshly grated ginger root for bright, zesty warmth
– 2 teaspoons of finely ground black pepper
– 2 tablespoons of high-smoke-point vegetable oil, such as avocado oil
– 2 thinly sliced green onions for fresh garnish
– 1 tablespoon of toasted sesame seeds for crunchy texture
Instructions
1. In a large glass or ceramic bowl, whisk together the low-sodium soy sauce, pure maple syrup, toasted sesame oil, finely minced fresh garlic, freshly grated ginger root, and finely ground black pepper until fully combined.
2. Add the thinly sliced sirloin tip steak to the marinade, ensuring each piece is thoroughly coated. Tip: For maximum flavor penetration, massage the marinade into the beef with your hands.
3. Cover the bowl tightly with plastic wrap and refrigerate for exactly 25 minutes. Tip: Do not marinate longer than 30 minutes, as the acidity can begin to toughen the delicate, thin slices.
4. Heat a large cast-iron skillet or grill pan over high heat until a drop of water sizzles and evaporates instantly, about 3-4 minutes.
5. Add the high-smoke-point vegetable oil to the hot pan and swirl to coat the surface evenly.
6. Using tongs, remove the steak slices from the marinade, letting excess drip back into the bowl. Discard the used marinade.
7. Working in a single layer without overcrowding, place the steak slices in the hot pan. Sear for 45-60 seconds per side until deeply browned and caramelized at the edges. Tip: Cook in batches if necessary to avoid steaming the meat, which ensures a perfect sear.
8. Transfer the cooked steak to a clean serving platter and immediately garnish with the thinly sliced green onions and toasted sesame seeds.
Now, savor the masterpiece you’ve created: each bite delivers a tender, juicy texture with a beautifully charred exterior, while the marinade’s sweet, savory, and aromatic notes dance on the palate. For a creative twist, serve the steak sizzling hot atop a bowl of steamed jasmine rice with a side of crisp, quick-pickled vegetables, allowing the vibrant flavors to mingle in every forkful.
Thin Sliced Sirloin Tip Steak Philly Cheesesteak
Zestfully reimagining the classic Philly cheesesteak, this elegant rendition features whisper-thin slices of sirloin tip steak, promising a tender, luxurious bite that elevates the beloved sandwich to new heights. The marriage of savory, caramelized onions and peppers with a decadent cheese sauce creates a symphony of flavors, perfect for a sophisticated yet comforting meal. This recipe transforms simple ingredients into a culinary masterpiece, ideal for impressing guests or indulging in a gourmet weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound thinly sliced sirloin tip steak, cut against the grain
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced into half-moons
– 1 large green bell pepper, thinly sliced into strips
– 4 soft hoagie rolls, lightly toasted
– 1 cup shredded provolone cheese, creamy and mild
– 1/2 cup beef broth, rich and savory
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt, coarse and flaky
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, thinly sliced into half-moons, and 1 large green bell pepper, thinly sliced into strips, to the skillet.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are soft and caramelized with golden edges.
4. Tip: For deeper flavor, let the onions and peppers cook undisturbed for a minute at a time to develop a slight char.
5. Transfer the caramelized vegetables to a plate and set aside, covering loosely to keep warm.
6. In the same skillet, add the remaining 1 tablespoon of rich extra virgin olive oil and increase the heat to high.
7. Add 1 pound of thinly sliced sirloin tip steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
8. Cook the steak for 2-3 minutes per side until browned and cooked through, seasoning with 1/2 teaspoon of kosher salt and 1 teaspoon of finely ground black pepper as it cooks.
9. Tip: Avoid moving the steak too much while searing to ensure a perfect crust forms on the surface.
10. Return the caramelized vegetables to the skillet with the steak and pour in 1/2 cup of rich and savory beef broth.
11. Simmer the mixture for 3-4 minutes, stirring gently, until the broth reduces slightly and coats the ingredients.
12. Sprinkle 1 cup of creamy and mild shredded provolone cheese evenly over the steak and vegetable mixture.
13. Cover the skillet and remove it from the heat, letting it sit for 2 minutes until the cheese is fully melted and gooey.
14. Tip: For an extra creamy texture, add the cheese in two layers, stirring halfway through melting.
15. Divide the cheesy steak mixture evenly among 4 lightly toasted soft hoagie rolls.
16. Generously spoon any remaining sauce from the skillet over the filling in each roll.
Gloriously satisfying, this Philly cheesesteak boasts a tender, melt-in-your-mouth texture from the thinly sliced steak, complemented by the sweet crunch of caramelized vegetables. The provolone cheese adds a velvety richness that binds every bite together, making it a decadent treat. Serve it with a side of crispy sweet potato fries or a simple arugula salad to balance the hearty flavors, perfect for a cozy evening or festive gathering.
Thin Sliced Sirloin Tip Steak with Chimichurri Sauce
Beneath the festive glow of December, a dish emerges that marries rustic simplicity with refined elegance—thin sliced sirloin tip steak, seared to perfection and crowned with a vibrant chimichurri sauce. This Argentine-inspired creation transforms humble cuts into a celebratory centerpiece, where the robust char of beef meets the herbaceous brightness of fresh parsley and garlic. It’s a recipe that feels both timeless and timely, perfect for gathering loved ones or savoring a quiet moment of culinary indulgence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds of thinly sliced sirloin tip steak, about 1/4-inch thick
– 1/4 cup of rich extra virgin olive oil, plus 2 tablespoons for cooking
– 1 cup of fresh flat-leaf parsley leaves, finely chopped
– 3 cloves of aromatic garlic, minced
– 2 tablespoons of bright red wine vinegar
– 1 teaspoon of flaky sea salt, plus more for seasoning
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of crushed red pepper flakes, for a subtle kick
Instructions
1. In a medium bowl, combine 1/4 cup of rich extra virgin olive oil, 1 cup of finely chopped fresh flat-leaf parsley leaves, 3 cloves of minced aromatic garlic, 2 tablespoons of bright red wine vinegar, 1 teaspoon of flaky sea salt, 1/2 teaspoon of freshly cracked black pepper, and 1/4 teaspoon of crushed red pepper flakes to make the chimichurri sauce. Tip: Let the sauce sit for at least 10 minutes to allow the flavors to meld while you prepare the steak.
2. Pat 1.5 pounds of thinly sliced sirloin tip steak dry with paper towels to ensure a proper sear, then season both sides generously with additional flaky sea salt and freshly cracked black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the seasoned steak slices in a single layer, working in batches if necessary to avoid overcrowding, and sear for 2–3 minutes per side until a golden-brown crust forms and the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for precise doneness, as thin slices cook quickly.
5. Transfer the cooked steak to a plate and let it rest for 5 minutes to allow the juices to redistribute. Tip: Resting prevents the meat from becoming tough and ensures maximum tenderness.
6. Arrange the rested steak on a serving platter and drizzle generously with the prepared chimichurri sauce.
Revered for its harmonious contrasts, this dish offers tender, juicy steak with a crisp exterior, complemented by the chimichurri’s zesty, herb-laden notes. Serve it over a bed of creamy mashed potatoes or alongside grilled vegetables for a complete meal, or slice it thinly for elegant tacos that highlight the sauce’s vibrant acidity.
Thin Sliced Sirloin Tip Steak and Onion Sandwich
Meticulously crafted yet approachable, the thin sliced sirloin tip steak and onion sandwich is a study in savory elegance, where tender, quick-seared beef meets the deep, caramelized sweetness of slow-cooked onions, all nestled within a soft, toasted roll. This recipe transforms simple ingredients into a deeply satisfying meal, perfect for a weeknight dinner that feels special or a casual weekend lunch. It’s a celebration of texture and flavor, delivering restaurant-quality results from your own kitchen with minimal fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of thinly sliced sirloin tip steak, cut against the grain
– 2 large yellow onions, thinly sliced into half-moons
– 2 soft hoagie rolls or brioche buns, split
– 2 tablespoons of unsalted butter, divided
– 1 tablespoon of rich extra virgin olive oil
– 2 cloves of fresh garlic, minced
– 1 teaspoon of Worcestershire sauce
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of kosher salt
– 4 slices of mild provolone cheese
– 2 tablespoons of chopped fresh parsley for garnish
Instructions
1. In a large skillet over medium-low heat, melt 1 tablespoon of unsalted butter with 1 tablespoon of rich extra virgin olive oil.
2. Add 2 large yellow onions, thinly sliced into half-moons, and cook for 15–20 minutes, stirring occasionally, until they turn a deep golden brown and become soft and sweet.
3. Tip: Cook the onions slowly to develop their natural sugars without burning, which builds a rich flavor base for the sandwich.
4. Stir in 2 cloves of fresh garlic, minced, and cook for 1 minute until fragrant.
5. Transfer the caramelized onions to a bowl and set aside, covering to keep warm.
6. Increase the heat to medium-high and add the remaining 1 tablespoon of unsalted butter to the same skillet.
7. Season 1 pound of thinly sliced sirloin tip steak with ½ teaspoon of finely ground black pepper and ¼ teaspoon of kosher salt.
8. Add the seasoned steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
9. Sear the steak for 1–2 minutes per side until browned and cooked through, but still tender.
10. Tip: Avoid moving the steak too much while searing to achieve a good crust, which locks in juices and enhances texture.
11. Return all the steak to the skillet, add 1 teaspoon of Worcestershire sauce, and toss to coat evenly, cooking for an additional 30 seconds.
12. While the steak cooks, toast 2 soft hoagie rolls or brioche buns, split, in a toaster or under a broiler for 2–3 minutes until lightly golden.
13. Assemble the sandwiches by dividing the caramelized onions evenly between the toasted rolls.
14. Top the onions with the seared steak, then layer 2 slices of mild provolone cheese over the steak on each sandwich.
15. Place the assembled sandwiches under a broiler for 1–2 minutes until the cheese is melted and bubbly.
16. Tip: Briefly broiling the assembled sandwich helps meld the flavors and ensures the cheese is perfectly gooey.
17. Garnish with 2 tablespoons of chopped fresh parsley and serve immediately.
Juxtaposing the tender, savory steak with the sweet, silky onions creates a harmonious bite, while the melted provolone adds a creamy richness that ties everything together. For a creative twist, serve it open-faced with a side of crispy potato wedges or a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Thin Sliced Sirloin Tip Steak Fajitas
Dazzling in both simplicity and flavor, these Thin Sliced Sirloin Tip Steak Fajitas transform a classic weeknight favorite into an elegant, restaurant-worthy meal. The key lies in the quality of the cut and a vibrant marinade that tenderizes and infuses the beef with deep, savory notes. Paired with sizzling peppers and onions, it’s a dish that promises both visual appeal and unforgettable taste.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ pounds of thinly sliced sirloin tip steak, cut against the grain
– ¼ cup of rich extra virgin olive oil
– 3 tablespoons of freshly squeezed lime juice
– 4 cloves of aromatic garlic, finely minced
– 1 tablespoon of warm ground cumin
– 1 teaspoon of smoky paprika
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of finely ground black pepper
– 1 large sweet yellow onion, thinly sliced
– 2 vibrant bell peppers (one red, one green), thinly sliced
– 8 small flour tortillas, warmed
– Fresh cilantro leaves, for garnish
– Creamy avocado slices, for serving
Instructions
1. In a large bowl, whisk together the rich extra virgin olive oil, freshly squeezed lime juice, aromatic minced garlic, warm ground cumin, smoky paprika, coarse kosher salt, and finely ground black pepper to create the marinade.
2. Add the thinly sliced sirloin tip steak to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate and tenderize the meat.
3. While the steak marinates, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles upon contact.
4. Add the thinly sliced sweet yellow onion and vibrant bell peppers to the hot skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and develop a slight char at the edges.
5. Transfer the cooked vegetables to a plate and set aside. Tip: Letting the skillet reheat for a minute ensures a perfect sear on the steak.
6. Increase the heat to high and add the marinated steak slices to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook the steak for 2–3 minutes per side until it reaches an internal temperature of 135°F for medium-rare or develops a rich, caramelized crust. Tip: Avoid moving the steak too much during cooking to achieve that desirable sear.
8. Return the cooked vegetables to the skillet with the steak, tossing everything together for 1 minute to combine and reheat.
9. Warm the small flour tortillas in a dry skillet over medium heat for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds until pliable. Tip: Keeping tortillas warm in a towel-lined basket ensures they stay soft for serving.
10. Serve the steak and vegetable mixture immediately with the warmed tortillas, garnished with fresh cilantro leaves and creamy avocado slices.
Yielded from the skillet, the steak boasts a tender, juicy texture with a subtly charred exterior that contrasts beautifully with the sweet, softened peppers and onions. Wrapped in a warm tortilla with cool avocado, each bite offers a harmonious blend of savory, tangy, and fresh flavors. For a creative twist, serve the fajita filling over a bed of crisp lettuce as a vibrant salad or alongside cilantro-lime rice for a heartier meal.
Thin Sliced Sirloin Tip Steak with Garlic Parmesan Butter
Glistening with savory promise, this thin-sliced sirloin tip steak crowned with garlic Parmesan butter transforms an everyday cut into an elegant, restaurant-worthy meal. The combination of tender, quick-seared beef and a rich, aromatic compound butter creates a dish that’s both impressively simple and deeply satisfying. Perfect for a weeknight dinner or a special occasion, it delivers maximum flavor with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds thin-sliced sirloin tip steak, about 1/4-inch thick
– 4 tablespoons unsalted butter, softened to room temperature
– 3 cloves fresh garlic, finely minced
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons finely chopped fresh parsley
Instructions
1. In a small bowl, combine the softened unsalted butter, finely minced fresh garlic, freshly grated Parmesan cheese, and finely chopped fresh parsley until fully incorporated; set the garlic Parmesan butter aside.
2. Pat the thin-sliced sirloin tip steak completely dry with paper towels to ensure a proper sear.
3. Season both sides of the steak evenly with coarse kosher salt and freshly cracked black pepper.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Working in batches to avoid overcrowding, place the seasoned steak in the hot skillet in a single layer.
6. Sear the steak for 2 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 135°F for medium-rare.
7. Transfer the cooked steak to a warm plate and loosely tent with foil to rest for 5 minutes, which allows the juices to redistribute.
8. Immediately top each rested steak slice with a generous dollop of the prepared garlic Parmesan butter, letting it melt slightly from the residual heat.
Juicy and tender, the steak offers a satisfying bite with a beautifully caramelized exterior that gives way to the creamy, savory butter. The melted garlic Parmesan butter infuses each slice with a nutty, aromatic richness, while the fresh parsley adds a bright, herbal finish. For a creative twist, serve it over a bed of creamy mashed potatoes or alongside roasted asparagus to soak up every last drop of the flavorful pan juices.
Thin Sliced Sirloin Tip Steak Salad with Balsamic Dressing
Witness the perfect union of robust protein and crisp vegetables in this elegant salad, where thin slices of sirloin tip steak are artfully arranged over a bed of fresh greens and drizzled with a rich, tangy balsamic dressing. This dish transforms a simple salad into a sophisticated, satisfying meal that’s ideal for a light dinner or an impressive lunch. Each component is carefully selected to create a harmonious balance of textures and flavors, making it a standout addition to any culinary repertoire.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound sirloin tip steak, trimmed of excess fat
– 2 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon coarse sea salt
– ½ teaspoon finely ground black pepper
– 8 cups mixed baby greens, such as arugula and spinach
– 1 cup cherry tomatoes, halved
– ½ cup thinly sliced red onion
– ¼ cup crumbled creamy blue cheese
– ¼ cup aged balsamic vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon raw honey
– ¼ cup toasted pine nuts
Instructions
1. Pat the sirloin tip steak dry with paper towels to ensure a good sear.
2. Rub the steak all over with 1 tablespoon of rich extra virgin olive oil, then season generously with coarse sea salt and finely ground black pepper.
3. Heat a heavy skillet over medium-high heat until it’s very hot, about 2 minutes.
4. Place the steak in the skillet and sear for 4 minutes without moving it to develop a deep brown crust.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare, or until it reaches an internal temperature of 135°F on an instant-read thermometer.
6. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute, which keeps it tender.
7. While the steak rests, whisk together aged balsamic vinegar, Dijon mustard, raw honey, and the remaining 1 tablespoon of rich extra virgin olive oil in a small bowl until emulsified.
8. In a large serving bowl, toss mixed baby greens, cherry tomatoes, and thinly sliced red onion with half of the balsamic dressing to coat lightly.
9. Slice the rested steak against the grain into thin strips, about ¼-inch thick, to maximize tenderness.
10. Arrange the steak slices over the dressed greens, then drizzle with the remaining dressing.
11. Top the salad with crumbled creamy blue cheese and toasted pine nuts for added crunch and richness.
12. Serve immediately to enjoy the contrast between the warm steak and cool greens.
Yield a dish where the tender, juicy steak melds seamlessly with the crisp vegetables and tangy dressing, creating a symphony of flavors in every bite. The creamy blue cheese adds a luxurious sharpness, while the pine nuts provide a delightful nutty finish, making this salad a versatile centerpiece for any occasion—try pairing it with a crusty baguette or a glass of robust red wine for an extra touch of elegance.
Thin Sliced Sirloin Tip Steak with Red Wine Reduction
Tender, succulent, and elegantly simple, this thin sliced sirloin tip steak with red wine reduction transforms an affordable cut into a restaurant-worthy centerpiece. The quick-seared steak, sliced against the grain for maximum tenderness, is perfectly complemented by a glossy, deeply flavored reduction that clings to each piece. It’s a dish that promises sophistication with minimal fuss, ideal for an intimate dinner or a special weeknight treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds of thin-sliced sirloin tip steak, patted completely dry with paper towels
– 2 tablespoons of high-smoke-point avocado oil
– 1 tablespoon of unsalted European-style butter
– 1 small shallot, finely minced
– 2 cloves of fresh garlic, finely minced
– 1 cup of full-bodied dry red wine, such as Cabernet Sauvignon
– 1 cup of rich beef broth
– 1 teaspoon of fresh thyme leaves, finely chopped
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of flaky sea salt, plus more for seasoning
Instructions
1. Season both sides of the 1.5 pounds of thin-sliced sirloin tip steak generously with the 1/4 teaspoon of flaky sea salt and the 1/2 teaspoon of finely ground black pepper.
2. Heat a large stainless steel or cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 3 minutes.
3. Add the 2 tablespoons of high-smoke-point avocado oil to the hot skillet and swirl to coat the bottom evenly.
4. Carefully place the seasoned steak slices in a single layer in the skillet, working in batches if necessary to avoid overcrowding.
5. Sear the steak for 90 seconds per side until a deep golden-brown crust forms and the internal temperature reaches 135°F for medium-rare, using tongs to flip.
6. Transfer the seared steak to a clean plate, tent loosely with aluminum foil to keep warm, and set aside.
7. Reduce the skillet heat to medium and add the 1 tablespoon of unsalted European-style butter, allowing it to melt and foam slightly.
8. Add the 1 small finely minced shallot to the skillet and sauté for 2 minutes until translucent and fragrant.
9. Stir in the 2 cloves of finely minced fresh garlic and cook for 30 seconds until just aromatic, being careful not to let it burn.
10. Pour the 1 cup of full-bodied dry red wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom for added flavor.
11. Simmer the wine over medium heat for 5 minutes until reduced by half, creating a slightly thickened base.
12. Add the 1 cup of rich beef broth and the 1 teaspoon of finely chopped fresh thyme leaves to the skillet, stirring to combine.
13. Continue simmering the sauce for 8-10 minutes until it reduces to about 1/2 cup and coats the back of a spoon, stirring occasionally.
14. Return the seared steak and any accumulated juices to the skillet, tossing gently to coat each slice evenly with the red wine reduction.
15. Remove the skillet from the heat and let the steak rest in the sauce for 2 minutes to allow the flavors to meld.
16. Serve immediately while hot.
Velvety and rich, the reduction clings to each tender slice, creating a beautiful harmony of savory beef and nuanced wine notes. For a creative presentation, arrange the steak over creamy mashed potatoes or a bed of wilted spinach, allowing the sauce to pool luxuriously beneath. The thin slicing ensures each bite is effortlessly tender, making this dish as practical for a Tuesday dinner as it is impressive for guests.
Summary
Gathering these 18 savory sirloin tip steak recipes offers endless inspiration for flavorful meals. We hope you’ll try a few, leave a comment with your favorites, and share this roundup on Pinterest to spread the delicious ideas!
