I think everyone feels the squeeze of inflation right now. Anyone tracking a grocery budget notices the bloat. Here’s the question of the day: Is there a place for steak in an otherwise tight grocery budget? I believe it can be done. This recipe for sirloin steak tips is an example of an economical way to feed steak to an entire family without a forty dollar price tag. In fact, as written (with 2024 prices from Spring Forest Farm), this recipe can feed steak to a family of six for just under twenty dollars. These sirloin steak tips feel special, but they come without the “special” price tag that steak generally carries. Let’s dig in.
WHAT MAKES THESE SIRLOIN STEAK TIPS “ECONOMICAL”?
Generally, when I feed my family steak, I cook enough steak for each person to have their own piece. Sometimes, if they’re especially large, we split the steaks after cooking, but even then, the split pieces are often an overabundance. When preparing this recipe for sirloin steak tips, you only need to start with about two pounds of steak. In the case of these photos, one package of sirloin steak contained two steaks, which totaled about 1.9 pounds. To prepare the beef, cut the steaks into bite size pieces, about one inch square. I find that, when serving pieces instead of whole steaks, people will put less on their plates and be satisfied with that smaller serving. There’s less room for overindulgence. Everyone is happy with the meal, and economically, less beef was needed to make everyone feel content.
Also, when serving steak, I like to serve a tender cut, but we all know those fall-apart cuts are more expensive. Because the sirloin cut comes from the ___, it is known to be somewhat tough. When I trim it into steak tips, I’m able to trim away the hard fat and gristle. With a bit of time, I can cut very precise, lean pieces. With the majority of the fat cut away, sirloin tips can cook up quite tender. I save money with careful trimming. You can serve tender steak at home, without breaking the bank for the more expensive cuts.
TAKE THE TIME TO TRIM THE STEAKS
Honestly, trimming the steaks took me a bit longer than I expected. There are some tough runs of fat and connective tissue that run through a sirloin steak. But with a very sharp knife, you can trim the steaks into beautiful, lean, one inch pieces.
Begin by removing the fat cap if there is one present. After that, pull each steak into sections. Sometimes, they will naturally separate into smaller pieces. From there, with a sharp knife, begin to trim away the harder fat deposits and gristle. For this recipe, I probably trimmed away 1/3 pound of fat. It seems like a waste to dispose of so much, but the end product was nice and tender, so I consider it a needed sacrifice.
COOK THE SIRLOIN STEAK TIPS QUICKLY
If a pan is pre-heated and the oil is hot, these steak tips only need to cook for 3-4 minutes. They are such small pieces, they cook quickly. You want for each side of each piece to make contact with the pan. To do this, use tongs for flipping, or stir often with a spatula. The steak tips will overcook quickly, so work fast. To add some flavor, you can (optionally) add some butter at the very end. I would still begin with olive oil, even if you plan to add butter to the pan. If you begin with butter over high heat, you’ll find that it will brown quickly. By starting with olive oil, the sirloin steak tips will brown with a nice crust, but not burn in browned butter.
Sirloin Steak Tips
Ingredients
– Around 2 lb. Sirloin Steaks
– 1/4 c. “No Soy Sauce” or other soy sauce alternative
– 1/4 tsp. white pepper
– 1/4 tsp. garlic powder
– 1/4 tsp. onion powder
– 2 tbsp. olive oil
– 1-2 tbsp. butter (optional)
Directions
1. Unpack the steaks and pat them dry with a paper towel. Trim the steaks into one inch cubes. (I trim away as much of the fat and gristle as possible, but the extent of the trimming is up to you. The pieces will be more tender if the trimming produces lean bites.)
2. In a mixing bowl, place all of the trimmed sirloin cubes. Add the soy sauce alternative and the white pepper, garlic powder, and onion powder. Stir and allow this mixture to sit for 10-20 minutes.
3. When the meat is done marinating, remove it from the sauce and once again pat the beef dry with a paper towel.
4. As the meat come to room temperature, heat a large skillet over medium-high heat. When the pan is hot, add the olive oil. When the oil is hot, add the beef cubes. Be sure that the pan is not overcrowded. It only takes 3-4 minutes to cook the beef. (If you plan to use butter, see step five before fully cooking the beef.) You want each side of each cube to make contact with the pan. Use tongs to turn the peices or stir occassionaly with a spatula.
5. About halfway through cooking, you can optionally add 1-2 tablespoons of butter. This will add fat and flavor to the steak. Once the butter is added, stir over medium-high heat to caramelize the butter with the steak bites. Be careful not to overcook the steak. If in doubt, remove a piece from the pan and slice it in half. Remember that the steak will continue to cook a bit after it leaves the pan.
6. These sirloin steak tips can be served as a main dish or as a salad topper.
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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