Seared Sirloin Beef Tips, Short and Tender
Sirloin tips browned hard and cooked just 5 to 6 hours so they stay steak-tender in a glossy sauce.
Seared Sirloin Beef Tips, Short and Tender
Course: Main CourseDifficulty: Easy4
servings15
minutes5
hours30
minutesSirloin tips browned hard and cooked just 5 to 6 hours so they stay steak-tender in a glossy sauce.
Ingredients
1 1/2 lb sirloin tips, cut into 1 1/2 inch cubes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1 teaspoon fresh thyme leaves
Directions
- Dry the sirloin cubes well and toss them with the salt and pepper.
- Heat the oil in a large skillet until it shimmers. Sear the beef in batches, about 1 1/2 minutes per side, until deeply browned.
- Move the beef to the crockpot. It does not need to be cooked through.
- Melt the butter in the same skillet, add the onion and cook for 3 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens.
- Pour in the broth and Worcestershire sauce, scrape up the browned bits and simmer for 2 minutes.
- Pour the pan sauce over the beef and add the thyme.
- Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 hours. Begin checking at 4 hours on LOW.
- Test a cube. It should be tender but still hold its shape; past that it tightens and dries.
- Stir in the cornstarch mixture, cook on HIGH for 10 minutes until glossy, and serve right away.
Notes
- Sirloin is lean, so use a probe thermometer and pull it when a cube gives with no resistance, around 4 to 6 hours. Round steak cut small behaves the same way. Leftovers keep 3 days; reheat low and covered with a splash of broth.
Why sirloin needs a short cook
Sirloin is lean, so it dries out if it cooks too long. Searing first builds flavor in a short time, and the butter in the pan sauce adds back richness.
The cubes should stay steak-tender, not shred.
Swaps and serving
Round steak cut small works the same way. Do not use stew meat on this timing, since it needs far longer. Serve over mashed potatoes or rice.
Roasted green beans make a good side.
Storing and the all-day mistake
Keep leftovers 3 days and reheat gently with a splash of broth.
The mistake is leaving it on LOW all day. With lean cubes, tender comes quickly and dry follows close behind.
Searing for flavor
A hot, dry pan is the secret. Pat the cubes dry, sear in small batches, and do not move them until they release. A pan crowded with meat steams instead of browning. The browned bits in the skillet go into the sauce, so do not wash them away.
Seared Sirloin Beef Tips, Short and Tender at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by sirloin tips, kosher salt, black pepper, vegetable oil
Tips for Seared Sirloin Beef Tips, Short and Tender
Sirloin is lean, so use a probe thermometer and pull it when a cube gives with no resistance, around 4 to 6 hours. Round steak cut small behaves the same way. Leftovers keep 3 days; reheat low and covered with a splash of broth.
Seared Sirloin Beef Tips, Short and Tender FAQ
How long does Seared Sirloin Beef Tips, Short and Tender take?
Seared Sirloin Beef Tips, Short and Tender takes 5 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Seared Sirloin Beef Tips, Short and Tender serve?
This recipe makes 4 servings.
What do I need to make Seared Sirloin Beef Tips, Short and Tender?
12 ingredients, led by sirloin tips, kosher salt, black pepper, vegetable oil. Amounts are in the recipe card above.
Part of: 5 Crockpot Beef Tips Recipes for Stew Meat and Sirloin
