Saturday, December 16, 2006

Affordable Cuts of Meat Part 2: Sirloin Tip Side Steak

I am a notorious fan of economical cuts of meat (flat iron steak, for example). Taking an inexpensive cut and transforming it through braising and reduction into a fine dinner satisfies both my inner gourmet and my inner cheapskate. So, it was with great joy that I found a nice selection of sirloin tip side steak at my local grocery store--.85 lbs at $3.89 lb, for a total of just $3.31 for two serving's worth.

And here's what I did with them:

Braised Sirloin Tip Steaks

Approx. 1 lb sirloin tip side steaks or other inexpensive "braising" steaks
1/2 white onion, finely diced
1 carrot, peeled & finely diced
1 stalk celery, finely diced
approx. 2 T minced parsely
1 tsp dried thyme
1/2 glass of red wine
1 cup chicken or beef stock





1. Heat a cast iron skillet over medium high heat, adding in a drizzle of olive oil when the pan is hot.


2. Season the steaks liberally with kosher salt and pepper and add to the pan.



3. After steaks are well browned on the first side, turn them over and add the carrot, onion, celery, parsley and thyme to the pan.


4. Cook until steaks are fully brown and vegetables are cooked translucent.


5. Add the red wine to the pan and let it reduce away, stirring up all the crispy bits at the bottom of the pan.



6. Pour in the chicken or beef stock and bring to a boil, then reduce the heat to around medium low and cover.

7. Allow to simmer, turning the steaks occassionally, for between 1 and 1-1/2 hours until the meat is tender.

8. Remove the steaks to a plate and cover with foil to keep warm.

9. Strain the vegetables and cooking liquid through a sieve into a bowl, pressing and mashing the vegetables to extract all the juices. Discard the vegetables.

10. Return the pan to the stove, turn heat to high, and add in the cooking liquid. Cook over high heat until reduced to a thick sauce.

11. Put the steaks on plates and drizzle with the reduced sauce.

I served my sirloin tip side steaks with some white rice and crusty bread and it was so good I forgot to take a photo of the finished product until I had almost finished the entire plate (and nothing looks more unappetizing than photos of half-eaten food!)

Braise, braise, braise, then reduce, reduce, reduce the cooking liquid. It can turn even the lowliest cuts of meat into an uptown meal.

1 comment:

Heather said...

Excellent, thank you. I have one in the freezer.

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