I think sirloin steak is one of the most underrated cuts of beef.
You can grill it, for sure, but you can also use it in stir-fries, stroganoffs, stews and other dishes like this delicious French-inspired dish that brings up the flavor of the meat with crushed whole peppercorns.
For a long time, I confess, I really thought steak tips were the tip of a particular cut of meat. They aren’t. Steak tips are usually just a sirloin strip steak cut into bite-sized pieces. The name will fool you, or at least it did me.
You get a burst of pepper in this dish, as you press the peppercorns into the meat and sear it that way. The sauce is the perfect complement to the dish, especially when you serve it over rice to soak up all the juices.
This is definitely a meal that your family would love, or a definitive date night dish. Sirloin strip steak is already economical, but it’s on sale this week at Brookshire’s, too.
Sirloin Steak Tips Au Poivre
4 (6 to 8 oz) sirloin strip steaks
2 Tbs whole peppercorns
1 Tbs unsalted butter
1 tsp olive oil
1/3 cup plus 1 tsp cognac
1 Tbs whole-grain mustard
1 cup heavy cream
Bring steaks to room temperature on the kitchen counter, about 1 hour prior to cooking. Cut into bite-sized pieces, and sprinkle with kosher salt.
Crush the whole peppercorns with a mortar and pestle, or with the flat side of a large chef’s knife. Spread the peppercorns into a shallow plate or baking dish. Toss with the steak pieces, turning to coat and pressing peppercorns into meat. Set aside.
In a cast-iron skillet over medium heat, melt the butter and olive oil together. As they become fragrant, place steak in the pan (being careful not to overcrowd), and stir until browned and cooked through. Remove to a plate or bowl; tent with aluminum foil to keep warm.
Remove pan from heat. Drain excess fat, but do not scrape the pan. Add 1/3 cup cognac to the pan; ignite with a long lighter. Gently shake the pan until the flames die. Return the pan to the heat, and add mustard and cream. Bring the sauce to a boil, whisking constantly, whisking constantly. Add the remaining teaspoon of cognac and salt. Add the meat back to the pan; mix with the sauce and heat through. Serve over rice.
Nutritional Information: Calories Per Serving: 752, Calories from Fat: 516, Fat: 57 g, Trans Fat: 0 g (26 g Saturated Fat), Cholesterol: 217 mg, Sodium: 183 mg, Potassium: 765 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 55 g.
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