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.
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.
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.