t up faster, place the steak in the pan, cover it
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).
uickly brown the cut up steak and onion.(Note: the size
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
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
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.
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.
o a boil. Add the steak, reduce the heat to a
cup of dressing over steak in a shallow non metallic
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.
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.
Cut steak into serving pieces.
Roll in flour seasoned with salt, pepper and paprika; pound with edge of heavy saucer.
Brown in hot oil.
Add water, cover and simmer 45 minutes to 1 hour. Serve hot with meat drippings spooned over or make gravy.
Gravy can be made by adding milk or water to drippings, 2 cups liquid and 3 tablespoons flour.
Makes 4 servings.
Cut steak or roast in chunks and
s not neccessary.
Cut steak or roast in chunks and
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
edium-high heat. Stir tri-tip steak slices into the hot oil