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).
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.
then roast it in slow oven (300\u00b0 to 325\u00b0
raising liquid.
Preheat the oven to 325\u00b0F.
Heat
earing a long sleeve shirt& oven gloves (so that you do
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.
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.
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.
Pound pieces of steak between pieces of waxed paper
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.
cup of dressing over steak in a shallow non metallic
reheated 500 degree oven for about 15 minutes, until tip is seared
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.
Preheat oven to 350 degrees F (175
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.
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.
Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
Mix together rest of ingredients and rub over roast.
Let set for one half hour.
Preheat oven to 325\u00b0, place roast in pan and place on upper oven rack.
Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
Use a meat thermometer to check doneness - should read 140\u00b0 for medium.
Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
Preheat oven to 400 degrees F (200