Steak Tips

Winter is here, and comfort food is needed. We cook steak tips regularly here in the Midwest. My version has a few peculiar (and delicious) twists that I’m excited to share with you.

Let’s start with the seasoning because it’s magical and lends itself to so many other dishes. This spice blend is all purpose. I use it on chicken breast, pork chops, shrimp, and just about anything you want to make delicious.

My ratio for this spice blend uses cups, but if you’re looking for a small amount simply use Tablespoons instead.

-Kosher Salt, 2 cups.

-Chili Powder, 2 cups.

-Smoked Paprika, 2 cups.

-Ground Coriander, 1 cup.

-Ground Thyme, 1 cup.

-Onion powder, 2 cups.

-Granulated Garlic, 1 cup.

-Black Pepper, 1 cup.

This blend adds a lot of complexity to the dish. Alternatively, seasoning your steak with salt and pepper works just fine.

Start by cutting as much steak as you’d like into square inch chunks. I recommend sirloin, or if you know a butcher ask him for a few full flap meats. Lay the cut steaks on a roasting pan and season them liberally. Next, pour some red wine over your steak, it doesn’t need a lot, you just want to make sure all of the steaks surfaces got a little splash. Roast your steak until it’s just under halfway cooked. About 15 minutes in a 350 degree oven.

Now we will need to prepare our vegetables. I like to use a combination of bell pepper, pearl onions, mushrooms and fresh garlic. If you’d like to substitute chopped onions for the pearls that works just fine. Before we mix our veggies and steak together we will want to cook the vegetables halfway. My preferred way of doing this is steaming, but a sauté pan also does the trick.

Once the veggies are slightly cooked we can roll it all together with our steak tips. Give the whole medley a good amount of black pepper and salt then set aside while we make our sauce.

Now for my favorite part, the Demi glacé. This sauce can seem daunting because it takes so long to cook, but overall it’s very easy and worth every spoonful. If your not really up for a 9 hour sauce you can buy an instant mix and skip down to the next picture, no shame. However, you can’t beat the flavor of the real thing.

I’ll be describing the batch size I made recently to produce a gallon.

16 pounds of veil bones were roasted, transferred into a large stock pot, and covered with 12 quarts of ice cold water. I simmered the bones for 5 hours, occasionally skimming fat off of the top.

Meanwhile a gallon of red wine was reduced to half of its volume over a low heat.

I roughly chopped one pound of onions, a half a pound of carrots, and a half a pound of celery. These vegetables were sautéed for a few minutes with some bay leaves and thyme then cooked more with 2 cups of tomato paste. After about 5 minutes the paste was caramelized. I deglazed the roasting pan with a fresh glass of wine and then added everything to my veil stock.

I simmered the stock and vegetables another 2 hours, then strained liquid into a new pot, discarding the bones and vegetables. To the stock the wine reduction was added and then reduced yet another hour to its final consistency.

All that’s left to finish the dish is mix the Demi glacé with the steak tip mixture in a roasting pan. At this point I also add in a few splashes of soy sauce as well as worcestershire. Cover the pan with plastic wrap and then aluminum foil. Put the tips into a 350 degree oven. Depending on the amount your preparing, your cook time will vary from 45 minutes to 2 hours. When the mushrooms are cooked through, it’s time to come out of the oven.

I serve these steak tips and sauce over buttery whipped mash potatoes with a side of steamed green beans. A garnish of sliced green onion on top is a nice touch as well. The pictures from this article were of a batch I made to feed 40 people, but I would make it again for even just myself. It’s truly delicious when it all melds together.

Thank you for reading, and if you liked this recipe you may enjoy some of my other similar articles.

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Or check out my profile for some vegetarian options and bizarre cooking stories. Once again, thank you and Enjoy!