Best Herbed Sirloin Tip Recipes
PAN SEARED SIRLOIN STEAK TIPS
Pan Seared Sirloin Steak Tips are a super easy way to make steak bites to serve as an appetizer or main for family dinners! They're cooked with fresh herbs until beautifully seared and basted in butter for amazing flavor! Best of all, these tasty sirloin tips are ready to serve in only a few minutes!
Provided by Angela
Categories Appetizers Beef Dishes Dinner Recipes Main Dish
Time 10m
Number Of Ingredients 5
Steps:
- Bring a large frying pan, skillet, or griddle with the olive oil to high heat. The oil should begin to shimmer, and should be just starting to smoke.
- Season the steak tips with steak seasoning, then add the cubed sirloin steak tips along with herbs for aromatics. Cook for about 4 minutes, or until all sides are browned. If you are using a small pan, cook the meat in batches to prevent over crowding the meat.
- Just before serving, add the tablespoon portion pat of butter and baste the melted butter over the cooked steak tips for about 30 seconds. Serve immediately. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 179 kcal, Carbohydrate 1 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 82 mg, Sugar 1 g, ServingSize 1 serving
SAVORY HERB SIRLOIN TIP ROAST
Steps:
- Remove roast from any netting and place in a foil-lined roasting pan.
- Combine remaining ingredients in a small bowl, mixing well.
- Rub roast all over and tie with twine to keep it together if necessary.
- Cover and refrigerate for 1 to 2 hours.
- Heat oven to 325 F. Uncover the beef and place in the oven.
- Roast for about 25 minutes per pound, or until the roast is tender and done as desired.
- For medium-rare, the roast will register about 140 F. The roast will continue to cook to the minimum safe temperature of 145 F as it rests.
- Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
Nutrition Facts : Calories 530 kcal, Carbohydrate 8 g, Cholesterol 192 mg, Fiber 1 g, Protein 66 g, SaturatedFat 9 g, Sodium 152 mg, Fat 25 g, ServingSize Serves 6 to 8, UnsaturatedFat 13 g
HERB-AND-MUSTARD SIRLOIN WITH BAKED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
- Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
- Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
- Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.
Nutrition Facts : Calories 478, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 99 milligrams, Sodium 217 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 42 grams
HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE
Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..
Provided by Bess Ebee
Categories Roast Beef
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Instructions:.
- Heat oven to 325°F.
- Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan.
- Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
- Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
- Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
- Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.
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