Tag: Tip

Rosemary-Balsamic Sirloin Tip Steak With Fall Vegetables by Gordon Ramsay

rosemary-balsamic marinaded steak tips with butternut squash and Brussles sprouts on a plate


This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!

steak tips, butternut squash, and Brussels sprouts in a skillet

Remember that steak marinade recipe I shared a few days ago? Today, I’m showing you one of my favorite ways to use it – in an easy skillet recipe with fall vegetables. 

Steak tips, sometimes called steak bites, are great for weeknight dinners. Since the pieces of steak are so small, they cook really quickly. It only takes a few minutes to char the outside but leave the center medium to medium-rare. 

The marinade soaks into the meat, making it really tender and flavorful. The sugars in the marinade caramelize as the steak cooks, giving you that gorgeous char. Yum! 

For this easy skillet recipe, I paired rosemary-balsamic steak tips with butternut squash and Brussels sprouts. This is such a great, cozy fall recipe!

rosemary-balsamic marinaded steak tips with butternut squash and Brussles sprouts on a plate

What is sirloin tip steak?

Sirloin tip steak is a lean, boneless cut of meat that comes from the rump. It can be purchased as a whole steak or cut into bite-sized steak tips. I usually buy a whole steak and cut it into bites myself.

Are sirloin tips tender?

Sirloin tip steak is usually really affordable, which makes it a great option.  But, because it’s so lean, it can be tough. For tender steak bites, marinate it and cook it quickly like I do for this steak tips recipe. If you marinate steak tips overnight, they can become very tender! I love this steak marinade, flavored with balsamic vinegar, soy sauce, brown sugar, and a touch of rosemary. 

What is the best way to cook sirloin tip steak? 

I usually marinate my steak tips and then use them in a stir fry or skillet meal like this one. It’s also great for grilled kebabs or skewers. I also love adding marinaded sirloin steak tips to my cauliflower fried rice. The Instant Pot is also a great method for cooking steak tips – you’ll love this recipe for pressure cooker steak tips with gravy.

ingredients for sirloin steak tips mariade

Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 days

Total Time: 1 days 35 minutes

This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp brown sugar
  • 1 Tbsp low sodium soy sauce
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 large pinch crushed red pepper
  • Black pepper, to taste
  • 1 and 1/2 pounds sirloin steak tips
  • 2 cups brussels sprouts, halved
  • 1 cup cubes butternut squash
  • Salt and pepper
  • Chile flakes

Instructions

    1. Combine the oil, vinegar, sugar, soy sauce, rosemary, garlic, and red pepper in a large zip-top freezer bag. Season to taste with black pepper.
    2. Add the steak tips. Seal the bag and give it a good shake to coat the steak with marinade. Refrigerate for 6-24 hours, turning occasionally.
    3. Remove the steak from the marinade and pat dry. Discard any leftover marinade.
    4. Heat 1 Tablespoon oil in a large skillet set over high heat. Add the steak in a single layer and cook 5-7 minutes, until the outside is charred and the center is cooked to your liking. Transfer the steak tips to a plate and tent with foil to keep the steak warm while it rests.
    5. Add the squash to the skillet and cook, stirring occasionally, until tender and lightly browned – about 15 minutes. Add the Brussels sprouts and cook 5 minutes, until bright green and beginning to soften. Season to taste with salt, pepper, and chili flakes. Serve immediately.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 453 Total Fat 34g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 23g Cholesterol 47mg Sodium 257mg Carbohydrates 21g Net Carbohydrates 17g Fiber 4g Sugar 11g Sugar Alcohols 0g Protein 18g



Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables by Gordon Ramsay

rosemary-balsamic marinaded steak tips with butternut squash and Brussles sprouts on a plate


This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!

steak tips, butternut squash, and Brussels sprouts in a skillet

Remember that steak marinade recipe I shared a few days ago? Today, I’m showing you one of my favorite ways to use it – in an easy skillet recipe with fall vegetables. 

Steak tips, sometimes called steak bites, are great for weeknight dinners. Since the pieces of steak are so small, they cook really quickly. It only takes a few minutes to char the outside but leave the center medium to medium-rare. 

The marinade soaks into the meat, making it really tender and flavorful. The sugars in the marinade caramelize as the steak cooks, giving you that gorgeous char. Yum! 

For this easy skillet recipe, I paired rosemary-balsamic steak tips with butternut squash and Brussels sprouts. This is such a great, cozy fall recipe!

rosemary-balsamic marinaded steak tips with butternut squash and Brussles sprouts on a plate

What is sirloin tip steak?

Sirloin tip steak is a lean, boneless cut of meat that comes from the rump. It can be purchased as a whole steak or cut into bite-sized steak tips. I usually buy a whole steak and cut it into bites myself.

Are sirloin tips tender?

Sirloin tip steak is usually really affordable, which makes it a great option.  But, because it’s so lean, it can be tough. For tender steak bites, marinate it and cook it quickly like I do for this steak tips recipe. If you marinate steak tips overnight, they can become very tender! I love this steak marinade, flavored with balsamic vinegar, soy sauce, brown sugar, and a touch of rosemary. 

What is the best way to cook sirloin tip steak? 

I usually marinate my steak tips and then use them in a stir fry or skillet meal like this one. It’s also great for grilled kebabs or skewers. I also love adding marinaded sirloin steak tips to my cauliflower fried rice. The Instant Pot is also a great method for cooking steak tips – you’ll love this recipe for pressure cooker steak tips with gravy.

ingredients for sirloin steak tips mariade

Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 days

Total Time: 1 days 35 minutes

This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp brown sugar
  • 1 Tbsp low sodium soy sauce
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 large pinch crushed red pepper
  • Black pepper, to taste
  • 1 and 1/2 pounds sirloin steak tips
  • 2 cups brussels sprouts, halved
  • 1 cup cubes butternut squash
  • Salt and pepper
  • Chile flakes

Instructions

    1. Combine the oil, vinegar, sugar, soy sauce, rosemary, garlic, and red pepper in a large zip-top freezer bag. Season to taste with black pepper.
    2. Add the steak tips. Seal the bag and give it a good shake to coat the steak with marinade. Refrigerate for 6-24 hours, turning occasionally.
    3. Remove the steak from the marinade and pat dry. Discard any leftover marinade.
    4. Heat 1 Tablespoon oil in a large skillet set over high heat. Add the steak in a single layer and cook 5-7 minutes, until the outside is charred and the center is cooked to your liking. Transfer the steak tips to a plate and tent with foil to keep the steak warm while it rests.
    5. Add the squash to the skillet and cook, stirring occasionally, until tender and lightly browned – about 15 minutes. Add the Brussels sprouts and cook 5 minutes, until bright green and beginning to soften. Season to taste with salt, pepper, and chili flakes. Serve immediately.

Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 453 Total Fat 34g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 23g Cholesterol 47mg Sodium 257mg Carbohydrates 21g Net Carbohydrates 17g Fiber 4g Sugar 11g Sugar Alcohols 0g Protein 18g



The Best Beef Tri Tip – This Tip is Tops by Gordon Ramsay

The Best Beef Tri Tip – This Tip is Tops


I received a food wish for roast beef recently, which can be
done with many different cuts, but I ended up deciding on the always amazing
beef tri tip, since it’s affordable, flavorful, and using this low-temp roasting
technique, nearly fool-proof. Above and beyond the great results, this is also
one of the easiest approaches out there.

No marinating, no searing, no nothing; just rub on some salt
and spices, and pop it into the oven until it reaches the doneness you want. Of
course, you can sear it before roasting, or do a reverse-sear afterward, but
even without those optional steps, you’re going to be enjoying a lovely plate
of roast beef.

Since we’re using such a low temperature, there isn’t going
to be much carry-over heat, so be sure that you reach your target temperature
before pulling it out. I went with 128 F., thinking it would climb up to
135-ish, but it never went over 130. That worked for me, since I love
medium-rare meat, but if you want something a little more done, maybe pull at
135. Either way, be sure to wrap it, and let it rest for 20 minutes before
cutting into some of the juiciest beef you’ve ever had.

This is one of those “professional” cuts of beef that are popular
in restaurants, and barbecue joints, but not so much for the home cook. It
might be a regional thing, as they are a little more common in California, but
I really just think it’s a matter of folks not knowing what a great, and easy
cut of beef this is. So, with apologies to all the people that wanted to keep
this a secret, I’ll close by saying I really do hope you give this a try soon.
Enjoy!

Ingredients for 6 generous servings:

2 1/2 to 3 pound beef tri tip

For the rub:

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne

1 teaspoon dried rosemary

1 tablespoon freshly minced fresh rosemary

– Optional ingredient suggestion: 1/2 cup beef or chicken
broth to mix into the salty, but delicious pan drippings.

– Roast at 225 F. for about 1 1/2 to 2 hours, or until it
reaches 130 F. for medium-rare.

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