Sirloin tips are a great choice for a quick weeknight meal as they’re full of flavor and ready with only 20 minutes of cooking. I’m going to tell you how to braise these tender steak tips in a savory sauce made with shiitake mushrooms and dark beer.1 tsp. dry mustard
1 tsp. light brown sugar
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. ground ginger
1/2 tsp. sweet paprika
1-1/2 lb. sirloin tip steaks, 3/4 to 1 inch thick
1/2 lb. fresh mushrooms, preferably a mix of half shiitakes and half cremini
2 Tbs. olive oil or vegetable oil
2 Tbs. unsalted butter
4 scallions, thinly sliced, white and light green parts separated from dark green parts (save both)
1 cup dark ale or porter beer (such as Beck’s Dark)
2 tsp. Worcestershire sauce
Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.
Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.
Reduce the heat to medium, add 1 Tbs, of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes. Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. butter into four peices and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.
Comment on This Article
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Food & Wine email from WGBH
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor