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Published September 1, 2009. From Cook”s Illustrated.
Serves 4 to 6.
After some initial tests, we figured out how to make a steak tips with gravy recipe in one skillet. Relatively inexpensive sirloin tips, with plentiful internal marbling for tenderness, proved ideal. We added dried porcini to our steak tip recipe for extra mushroom flavor and used the moisture from deeply browned mushrooms and onions to make a delicious sauce. A sprinkle of flour thickened our rich, lump-free gravy, and minced garlic and woodsy thyme finished the sauce in our steak tip recipe.

Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. Our preferred brand of beef broth is Pacific. Serve over rice or egg noodles.

1tablespoon soy sauce
1teaspoon sugar
1 1/2pounds sirloin steak tips , trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
1/4ounce dried porcini mushrooms , rinsed well
1 3/4cups low-sodium beef broth (see note)
Table salt and ground black pepper
2tablespoons vegetable oil
1pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
1 large onion , halved and sliced thin (about 1 1/2 cups)
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2teaspoon minced fresh thyme leaves
4teaspoons unbleached all-purpose flour
1tablespoon chopped fresh parsley leaves
1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. Meanwhile, cover porcini mushrooms with ¼ cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1½ tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

3. Sprinkle meat with 1/2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and ¼ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, 3 to 5 minutes, turning beef over several times. Season with salt and pepper, sprinkle with parsley, and serve.

The Right Steak Tips

Steak tips (also called “flap meat” or “sirloin tips”) have a big beefy flavor and

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