Steak tips come from one of two areas of the cow, either the tenderloin (a more tender, expensive cut) or from the sirloin or round flap meat.
BBQ STEAK TIPS
2 tablespoons avocado oil
1 small container Greek yogurt
1 LARGE red onion, halved and sliced thin
Fresh ground salt and pepper
1 1/2 pounds steak tips
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons of your favorite BBQ sauce
2 tablespoons unsalted butter, cold and cubed
- Stir steak tips with yogurt and let sit 45 minutes.
- Heat 1 tablespoon of the oil in skillet over medium-high heat.
- Cook onion with a sprinkle of salt covered until softened and slightly browned, about 5 minutes.
- Using a slotted spoon remove onions from skillet.
- Add additional tablespoon of oil.
- Pat steak tips dry and then generously season them with salt and pepper.
- Add steak to the pan and cook until browned all over to desired doneness (5-20 minutes).
- Transfer steak to platter and tent with foil.
- Add onion back to skillet along with the broth and BBQ sauce.
- Simmer 5 -10 minutes over medium heat until sauce begins to thicken.
- Season to taste.
- Whisk in butter pieces.
- Add steak tips into sauce, stirring to coat.
- Ladle steak tips and sauce over prepared pasta.
CHICKEN FRIED HAMBURGER STEAKS
We “chicken” fry steak, chicken and even pork. So, why not ground beef?
1 large egg
1/2 cup milk
3/4 cup self-rising flour, use leftover seasoned flour for the gravy
1 teaspoon seasoning salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 pound lean ground beef
- Whisk together the egg and milk in shallow dish. Set aside.
- In another shallow dish whisk together the flour, seasoning salt, black pepper and garlic powder.
- Shape ground beef into three equal sized oval “steaks” and flatten into 1/4 inch thickness.
- Add each “steak” one at a time to egg mixture, coating both sides well.
- Then add each “steak” to seasoned flour, making sure to cover each side well.
- In a large skillet heat oil over medium heat.
- Add “steaks” to hot oil and cook until both sides are golden brown.
- Remove “steaks” from skillet and keep warm while you make gravy.
3 tablespoons seasoned flour
3 tablespoons avocado oil
1 cup milk
- Drain all but 3 tablespoons of the oil from the skillet, add flour and stir into oil until a paste like texture is reached and flour is golden.
- Warm the milk before adding to roux.
- Whisk in milk gradually until desired consistency is reached.
- Taste and add more seasoning if desired.
- Pour gravy over “steaks” and mashed potatoes.
Linking up to FULL Plate Thursday.
CLASSIC BEEF STROGANOFF
1 1/4 pounds sirloin tips, trimmed of fat and cut into 1 inch pieces
2 teaspoons Bragg’s liquid aminos
2 tablespoons butter
3/4 pound mushrooms, sliced thin **
2 teaspoons hot water
1 tablespoon Coleman’s dry mustard
1 teaspoon sugar
Fresh ground black pepper
1 tablespoon avocado oil
1 large shallot, diced fine
1 tablespoon tomato paste
2 tablespoons Wondra flour
1/2 cup dry white wine
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon fresh chopped flat leaf parsley
- Poke each piece of meat with a fork
- In a mixing bowl toss meat pieces with Bragg’s liquid aminos, cover and marinate 1 hour.
- While meat is marinating prep mushrooms.
- In a large skillet melt butter over medium high heat.
- Add mushrooms and sauce until soft and caramelizeng.
- Drain mushrooms and set aside.
- Whisk together the water and mustard powder with the sugar, and some pepper just until a smooth paste forms. Set aside.
- Pat meat dry with paper toweling.
- Season with fresh ground pepper.
- Heat oil in large skillet over medium high heat.
- Add beef pieces and sear on ALL sides, reducing heat as necessary to prevent burning. Transfer eat to plate.
- Add Add onions and saute until caramelized and browning.
- Add in the tomato sauce and flour, stirring to blend.
- Stir in beef broth, mustard paste and wine until well blended and bring to a SLOW simmer, cooking until slightly reduced and starting to thicken.
- Fold meat pieces and mushrooms into the sauce and cook a couple minutes more until heated through.
- Remove from heat and fold in sour cream.
- Serve immediately over buttered noodles.
- Sprinkle with parsley.
*NOTE*: I prefer thin sliced mushrooms, but some prefer larger mushrooms in which case you should use 1 pound and quarter them.
OR You can make this version of the same basic style meal – just depends on your flavor palette:
DEVILED STEAK TIPS serves 4-6
2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
2 1/2 tablespoons avocado oil
1 shallot, minced
2 garlic cloves, minced
2 tablespoons Wondra flour
3/4 cup beef broth
3/4 cup water
1/2 cup tomato sauce
1 tablespoon white wine vinegar
1 teaspoon creamy horseradish
1 teaspoon Dijon mustard
Fresh ground sea salt and black pepper
- Pat beef dry.
- Season with salt and pepper.
- In a large skillet heat 1 tablespoon of the oil over medium-high heat.
- Add half the beef and cook until well browned on all sides, turning as needed, about 6-8 minutes.
- Remove beef with a slotted spoon to a bowl and add second batch.
- Remove second batch with slotted spoon.
- Add remaining oil to the pan.
- When oil is hot, add onion and season with salt, sautéing until soft.
- Add garlic and season with pepper.
- Add in flour and stir to blend, cooking until golden.
- Whisk in tomato sauce, beef broth, vinegar, horseradish, mustard and water. Be sure to scrape up any browned bits from the pan bottom.
- Return beef and any accumulated juices to the skillet.
- Simmer, stirring occasionally 1 – 1 1/2 hours until sauce is thickened and meat is tender.
- Season to taste and serve over buttered noodles.
SHARING with FOODIE FRIDAY and FULL PLATE THURSDAY.