Sirloin Tips over Pasta

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.

SALT OF THE EARTH

There are so many types of salt available that you really owe it to yourself to try some.  By now everyone has heard of kosher salt and most will have some in their pantry.  Kosher Salt can be coarse or fine grain depending on the supplier.  Kosher Salt is a fine pure salt.  Here are some other types.

Sea Salt – As the name implies this is made by evaporating sea water.  On the coast of France this is a big business.  There are several types and color of sea salt.  The different colors are indicative of trace minerals in the water where the salt was produced.  Some will also have flavorings added such as Herbs De Provence or truffles.  I use these as a main salt or finishing salt depending on the quality and flavor.

There are many others such as rock salt that you have to grind or grate.  One of my favorite is Himalania Pink Salt from the Himalayas.  A light pick salt with a distinct flavor that is a great finishing salt.

Don’t forget other flavored salts – Wild Porcini, Smoked Salts and others too numerous to name.  Try some – you may just find a new way to flavor your food.

Baked Chicken

This is the easiest and best tasting way to cook Chicken or Chicken Breasts in the oven.  Once you have this down you can cook extra to have on hand for a myriad   of dishes.

Roast Chicken

I use the breast but you can use this method for the whole chickens and parts too.  Be sure to wash your chicken when you get home from the store.  Just put in a colander and run cold water over it to get rid of any surface bacteria or debris.  Pat dry and then:

Rub chicken with Olive Oil – do both sides if it is in pieces.  Then sprinkle with salt and pepper.  Finally add some DAVIS DUST or other seasoning to bring out the flavor.  Bake in a convection oven at 350 for about 1 hour or until the internal temperature is 165 - 170.  You can also bake in a regular oven but a convection will really crisp up the skin!  Yes I cock with the skin on and the meat on the bone.  It tastes better.

I usually do 4 - 8 breasts and then freeze several for later meals.