Tuesday, August 7, 2012
Today the butcher had some small Sirloin Steaks on sale. Sirloins are usually very tender and low in fat. Because of the lower fat content they can get tough if overcooked. One of my favorite dishes is Sirloin Tips over pasta.
1 pound of Sirloin Steaks
½ of a white onion or 1 large Shallot
Olive oil and Butter
1 1./2 cups of beef broth
1 tablespoon of cornstarch
Cut the steaks into small pieces about the size of you little finger. It is better to keep the pieces thinner rather chunks. Salt and pepper to taste.
Heat a good sauté pan or non-stick skillet to medium high and add the olive oil and butter – 50/50. As soon as the butter has melted and starts to bubble add the steaks. Sauté until cooked to medium. Add the chopped onion or shallot and finish cooking. Take the steaks out and put them in a bowl with a cover while you finish the dish.
Return the pan to the heat and add a little more butter. Add about ¼ cup of Dry Vermouth or red wine to deglaze the pan. Add 1 ½ cups of beef broth. While that is heating prepare your thickening agent. I use 1 tablespoon of Corn starch dissolved in a little water. Just add that to the broth and stir as it cooks. As soon as the broth boils it will thicken. Add the steaks bat to the broth and heat. If the gravy is too thick add more broth. If the steaks are tender you serve them now. If not cook on low heat for about an hour with the lid on.
Serve over any type of pasta.