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.
ours for a 4 pound sirloin tip to roast rare, 2 3
Cut sirloin tip into pieces in a medium bowl.
Marinate 30 minutes in soy sauce, 1 teaspoon oil, cornstarch, pepper and garlic salt.
In large skillet or wok, put 2 tablespoons oil. Heat 1 minute.
Add meat; stir quickly over high heat until browned.
Put back in same bowl.
or about 15 minutes, until tip is seared to seal in
lastic bag. Add the beef sirloin tip, coat with the marinade, squeeze
erve with Braised Fennel (Zaar recipe #100458) and boiled new potatoes
Sprinkle flour on sirloin tip with salt and pepper.
Brown the sirloin tip in the fat, add onions and bay leaf.
Combine water and wine vinegar, cinnamon, brown sugar and vermouth.
Cook covered, (low heat) 1 1/2 to 2 hours.
Add water if necessary.
Turn meat, cook until tender about 30 minutes.
Add 4 to 6 crumbled gingersnaps, cook until sauce thickens.
For the Sirloin: Preheat oven to 450\u00b0F.<
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.
Place roast in the refrigerator a couple of days ahead of time.
Set the roast at room temperature for 1 hour prior to cooking.
Thoroughly rinse the roast& pat dry with paper towel.
Generously salt& pepper the roast on all sides.
Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered ...
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).
Brown meat in oil.
Stir in wine, consomme, onion salt, garlic and soy sauce.
Heat to boiling.
Reduce heat; cover and simmer until meat is tender.
Blend cornstarch in water; stir into meat mixture until it boils.
Simmer for 1 minute (you may need a little more cornstarch if thickness is not to your desire).
Serve over rice.
Fry bacon in skillet.
Remove bacon and fry sirloin tip until browned.
Add remaining ingredients, except brandy.
Simmer 20 to 30 minutes, until sauce thickens and vegetables are tender.
Heat up 1/4 cup brandy.
Pour meat mixture over rice.
At table, set brandy aflame and pour over meat.
Serves 6.
Cook sirloin tips or cut-up sirloin steak until well done. Put shortening in frying pan.
Cut up peppers and onions; add salt and sirloin, stir and fry on medium heat until brown.
If desired, add sauce (optional).
Rub roast with flour.
Melt butter in a roasting pan.
Brown meat well.
Sprinkle with 2 teaspoons salt and pepper.
Add onions, bay laves, garlic and water.
Cover; cook at 350\u00b0 for 1 1/2 hours.
Add onions, carrots and potatoes.
Sprinkle with remaining salt.
Cook, covered, for 1 more hour until tender. Serves 6.
Remove roast from fridge and place on a rack for thirty minutes to come closer to room temp (skip this step if in a hurry).
Heat a cast iron skillet or sturdy Dutch oven over medium high heat about five minutes. Meanwhile, pat dry the roast so it will brown properly.
Sprinkle kosher salt over hot pan, and add roast, browning on both sides.
Meanwhile, slice onion and mushrooms. Set aside.
When roast is brown, remove to crock pot; turn on low.
Add onions and mushrooms to skillet, without wiping it first. Cook, stirring frequently ...
In a medium saucepan, fill enough water to reach about a third of the way to the top. Place it on the burner on high to heat it up faster, place the steak in the pan, cover it. Turn the heat down once the steam starts to emit too much, to medium, and leave a little crack in the cover if you have to. Cook each side for 15 minutes.
In a small serving bowl, combine chipotle mustard and wasabi sauce together with a fork.
Mince the jalapeno pepper, place in the sauces mixed together, and combine just a little bit more.
Cube the steak into ...
Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
Heat skillet until hot.
Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
Salt and pepper to taste, and set aside.
In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
Use the remaining olive oil to lightly oil a square or round eight inch ...
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Combine all ingredients and marinate beef in it.
Freeze the sirloin tip roast slightly.
Then as it thaws, slice very thin. Marinate the sliced beef in the sauce at least 1 hour, preferably overnight.
Grill 10 to 15 minutes.
Serve.