t up faster, place the steak in the pan, cover it
uickly brown the cut up steak and onion.(Note: the size
Cut sirloin tip steak into thin strips.
Cut chicken into thin strips.
Cut up onion, tomatoes and pepper into strips (not chopped into small pieces).
Cook steak and chicken until meat is almost done.
Separate meat in half.
Put tomatoes, peppers and onions in center to cook.
Let it cook on low heat until peppers and onions are tender.
Stirring vegetables helps season meat.
Serve on flour (brown) tortillas.\tTop with sour cream, lettuce and tomatoes (optional).
cup of dressing over steak in a shallow non metallic
1/4 hours for a 4 pound sirloin tip to roast rare
Salt and pepper sirloin tip.
Place meat into a low-sided baking pan.
No water.
Heat oven to 350\u00b0 and bake 5 to 5 1/2 hours.
Take out and slice.
Skim grease off juice in pan and serve as is or you can thicken with flour.
Seal bag and shake gently to combine ingredients. Pat steak into single layer.
Place bag in microwave.
Microwave on full power for 4 minutes (Medium bag) or 3 1/2 minutes (Large bag).
If needed, microwave for additional 30-second intervals until steak is well done.
Allow bag to stand for 1 minute before handling.
Gently shake bag to distribute seasonings and carefully open.
Add 2 Tablespoons lime juice and hot sauce to steak, if desired.
Serve with tortillas and your favorite taco fixings.
Pound pieces of steak between pieces of waxed paper
Preheat oven to 300\u00b0.
If not tender, pound steak with meat mallet.
Center steak on aluminum foil of suitable size for each steak.
Salt and pepper to taste.
Add 2 or 3 thin slices of onion and a dash or two of Worcestershire.
Wrap each steak tightly and bake for 4 hours.
n the garlic and cook for 1 minute more.
Pour
Place steak on foil.
Add potatoes, carrots, onions and cream of mushroom soup or fresh mushrooms.
Sprinkle onion soup mix over sirloin.
Add butter.
Wrap good in foil and bake in oven at 375\u00b0 for 2 hours.
he roast at room temperature for 1 hour prior to cooking
Place 1 strip of bacon and onion on sirloin tip and roll up, secure with toothpick; brown.
Cover with mushroom soup and simmer for 2 to 3 hours.
Cut steak into cubes.
Put in casserole dish.
Put soups and water over meat.
Stir.
Cover.
Bake in a 350\u00b0 oven for 2 1/2 to 3 hours.
Remove cover last 15 to 20 minutes for sauce to thicken.
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
Wipe roast with damp cloth.
Sprinkle garlic salt over entire surface.
Add sauces to top of roast.
Wrap in aluminum foil using double folds to seal.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
b>for a couple hours, but this is not neccessary.
Cut steak
Cut steak or roast in chunks and
Cut steak into serving pieces; salt and pepper.
Sprinkle with garlic powder.
Dredge in flour; brown on both sides in two tablespoons vegetable oil.
Pour off oil.
Slice onion and pepper into thin rings and put on top of steak in pan.
Mix Worcestershire sauce and soy sauce with enough water to cover steaks.
Stir well.
Chop tomatoes in small pieces and add to pan. Simmer until steak is tender, stirring occasionally.
Add water as needed.
Makes a great gravy to serve over rice.
Thinly slice steak across the grain into strips.
Lightly coat with flour.
In a large skillet, brown steak, half at a time, in butter.
Return all meat to skillet.
Add tomato.