If you find more fat or silver membrane as you’re cutting, trim it away. You may be able to buy pre-cut beef tips at the meat counter.
If you don’t have a ventilation fan, try to open a window in your kitchen because the sirloin tips will smoke a lot when they begin to cook.
Don’t worry when the meat sizzles loudly in the pan. This just means that the skillet is hot and browning the meat.
The outside of the bites should be browned and crispy while the inside will be slightly pink and tender.
The bites will finish cooking as they rest. This is why it’s important to avoid overcooking them in the skillet.
While you can skip this step if you’re short on time, it will improve the flavor and texture of the sirloin tip.
Bringing the sirloin tip to room temperature will prevent it from cooking too quickly on the outside while the inside remains underdone.
The sirloin won’t be finished cooking, but searing will give the sirloin a rich, caramelized flavor.
1 teaspoon of pepper 2 teaspoons of dried oregano 2 teaspoons of dried basil 1½ teaspoons of crushed red pepper or chili pepper flakes 3 larges cloves of minced garlic
If the sirloin is larger, you might need to add more time.
Avoid opening the oven door because this will let too much of the heat out and the steak won’t finish cooking.
Consider serving the roast sirloin tip with green beans, rice, or steamed vegetables.
1 tablespoon of toasted whole black peppercorns 1 teaspoon of toasted coriander seed 1 teaspoon of toasted fennel seed 1 teaspoon of toasted cumin pods 1 teaspoon of red pepper flakes 1/2 teaspoon of dried oregano
You can serve the grilled sirloin with grilled vegetables and crusty bread.
