Sirloin steak tips have a rich, beefy flavor and satisfying texture, and since they’re quick-cooking, we thought they’d be a good option for an easy weeknight meal. Steak is keto-friendly, of course, but adding
a buttery sauce makes it even friendlier. We cooked the steak tips over medium-high heat, which gave them well-seared exteriors and allowed the meat to cook through in a matter of minutes. Once the
tips were browned on all sides, we rested them and prepared the simple pan sauce. We cooked a small shallot in butter as well as the fat left behind by the steak tips in the skillet.
When the shallot had softened, we stirred in beef broth and simmered the sauce until it was slightly reduced. Then we slowly whisked in some chilled butter off the heat. Because cold butter melts slowly and creates a stable emulsion, this made our sauce silky, not greasy. Using Dijon mustard or porcini mushrooms to flavor the butter instead of rosemary gave us two more flavor options. We coated the meat with rich, savory
sauce just before serving it with Whipped Cauliflower (this page). Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized pieces, we prefer to purchase whole steak tips and cut them ourselves. We prefer these steak tips cooked to medium-rare, but if you prefer them more or less done, see our guidelines on this page.
Directions :
- Pat beef dry with paper towels and sprinkle with salt and finely ground pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer beef to plate, tent with aluminum foil, and let rest while preparing sauce.
- Add 1 tablespoon butter to fat left in skillet and melt over medium heat. Add shallot, rosemary, and coarsely ground pepper and cook until shallot is softened and mixture is fragrant, about 2 minutes. Stir in broth, scraping up any browned bits. Bring to simmer and cook until reduced slightly, about 2 minutes. Stir in vinegar and any accumulated meat juices and simmer for 30 seconds.
- Off heat, whisk in remaining 3 tablespoons butter, 1 piece at a time, until incorporated. Season with salt and pepper to taste. Return steak tips to skillet and turn to coat with sauce. Serve.
Peppercorn Sauce With Seared
Ingredients
- 12 ounces sirloin steak tips trimmed and cut into 2-inch pieces
- ½ teaspoon table salt
- ½ teaspoon finely ground pepper plus ¼ teaspoon coarsely ground pepper
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter cut into 4 pieces and chilled, divided
- 1 small shallot minced
- ½ teaspoon minced fresh rosemary
- ½ cup beef broth
- 1 teaspoon red wine vinegar
Instructions
- Pat beef dry with paper towels and sprinkle with salt and finely ground pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer beef to plate, tent with aluminum foil, and let rest while preparing sauce.
- Add 1 tablespoon butter to fat left in skillet and melt over medium heat. Add shallot, rosemary, and coarsely ground pepper and cook until shallot is softened and mixture is fragrant, about 2 minutes. Stir in broth, scraping up any browned bits. Bring to simmer and cook until reduced slightly, about 2 minutes. Stir in vinegar and any accumulated meat juices and simmer for 30 seconds.
- Off heat, whisk in remaining 3 tablespoons butter, 1 piece at a time, until incorporated. Season with salt and pepper to taste. Return steak tips to skillet and turn to coat with sauce. Serve.