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Marty Rightmyer
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Sirloin Tip Steak
Sirloin Tip Steak
This happens to be a semi-tough steak and it's the type that needs to cook for about an hour on top of the stove in a slow simmer. First score the meat with a very sharp knife in a criss - cross pattern a few times on both sides and stretch the meat out. While it is laying on the cutting board, heat the frying pan up with a Tablespoon of Olive Oil in it. Into all of the cuts you made, rub Parsley, minced garlic, sea salt, pepper and Basil to taste. Rub it hard and put it in the hot pan spice side up. Looks like the picture below. When you start to smell it as it sizzles, use a fork and gently flip it over in the pan. In a few minutes you'll smell the herbs you rubbed in. At this point, add just enough water in the pan to come halfway up the steak and then plop a lid on the pan, turn the heat down so it simmers and go have a cup of Lady Earl Grey Tea.Total time is about an hour and a half.
Once the meat is tender take it out of the pan and flip it back over and then set it aside and then start to make the gravy. You can see as it cooked the meat made a big bubble in the center. I wanted that bubble to put the mushrooms in, but if you want it flat, cut into the edge about an inch and press it flat. I put one in the picture to see the cut.
Out of the fluids left add 1/2 cup of water and 1/4 cup of black coffee. It's the coffee bitterness that makes Red-eye. Bring it back to a simmer and add just enough flour to thicken it up, about 1 teaspoon, more to thicken more but keep stirring or you'll get lumps. When it's thickened, turn off the heat and add fresh sliced mushrooms. I used button Portabella but any kind in season is good. Let them sit in the hot gravy and get the meat ready to top
Final
Put the meat back in the pan and then spoon in the gravy and mushrooms, cover to keep it warm while you put your vegetables on the table.
This is a fairly large steak for two people but for us, it will make two meals. By the time it is done cooking for dinner tonight, this cut of meat will be so tender you can cut it with a fork.
For the rest of the meal, we'll eat baked potatoes, done in the micro-wave and cut sweet corn cooked in REAL BUTTER. Since there will be a thick Baby Portabella Mushroom red-eye gravy and I'll make some pan biscuits for dunk'in.
On the side some Bread and Butter Pickles.
It's cook'in so, be back in a bit.
Here are a few tips on this type of steak. When buying check out the label. This was a steak that cost 4.53 but, it was 2 days before it was to late to sell, so they knocked off $2.00. When I found them, I got 5 packs and put them in the freezer asap. The meat was still bright red with just a little marbling of fat. It also said on that label, "Sirloin Tip Steak USA" What this means is the beef is from the United States. I learned from the cattlemen that most of the beef raised in the US doesn't stay in the US, so read the label. If it says Canada, Mexico or any other country, it's not raised here. Other countries do not have the USDA grading system we have so you never know what you're going to get. It is law that where any meat or poultry comes from, MUST be on the label.
The left overs are already cut into cubes and put in the freezer. They will make a future dinner, Sirloin Beef Tips on the grille will become a quick, healthy and tasty dinner.
Enjoy