Date Night: Sirloin Tips and Gravy

Comfort food galore or Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

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Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.  

Skillet Dish: Southwestern Chicken and Veggie Skillet Meal

This one dish meal is filled with spicy chicken pieces and loaded with crisp tender veggies all doused with Latin spices.  This dish will have you saying "more please!"

Southwestern Chicken and Veggie Skillet Meal

You gotta love one pot meals.  They are convenient, easy to prepare, and the clean-up is a breeze!  Perfect for weeknights or lazy Sunday afternoons.  My Southwestern Chicken and Veggie Skillet Meal captures the flavors of the southwest, and is prepared like a stir fry.  That means it's full of flavor but it cooks quick, which is what we always love!

Chicken breasts are cut in to bite size cubes and seasoned with your favorite taco seasoning.  Veggies like zucchini, corn, and bell pepper give this the southwestern flair and are cooked with the same taco seasoning.  To finish the dish a dousing of lime juice and a sprinkle of cilantro tops it off.  Great when served with rice and tortillas.  Everyone is going to love this recipe so make sure to keep this one on hand for quick meals!

What Ingredients do I need?

• boneless skinless chicken breasts
• canola oil
• taco seasoning - I use my homemade version
• garlic
• red bell pepper
• zucchini
• corn
• limes
• cilantro

Substitutions and Variations

• Use chicken thighs instead of breasts
• Would be great with top sirloin steak or pork tenderloin
• Use any color bell pepper
• Substitute a yellow summer squash, Mexican zucchini 
• Add a poblano or anaheim chili sliced
• Use different seasoning such as chili lime 
• Change up the flavor profile by going Cajun, or Caribbean with jerk seasoning and appropriate vegetables.

Kitchen Tips and Notes

• This is a stir fry techniques.  Once you have that down you can change the flavors and vegetables to create new dishes.

• Cooking times are approximate and will change depending on how hot your skillet it and how tender you like your vegetables.

• Prep all your ingredients first as this goes fast once you start cooking.

• You can prep the ingredients the day ahead if you want.

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Southwestern Chicken and Veggie Skillet Meal

serves 4

Chicken:
1- 1 1/2 lb boneless, skinless chicken breasts cut into 1 1/2 bite sized cubes
2 tsp canola oil
2 tbsp taco seasoning

Vegetables:
1 1/2 lb zucchini, sliced thinly
1 red bell pepper sliced into thin strips
1 1/2 cups canned or frozen corn, drained if canned
2 garlic cloves, minced
1 1/2 tsp taco seasoning
2 tbsp fresh lime juice, about 2 limes
2 tbsp fresh cilantro, chopped

Sprinkle chicken pieces with taco seasoning and toss to cover.  

 

Heat a large skillet over medium-high heat. Add canola oil to the skillet and allow to heat.  Add the chicken and cook for 4-5 minutes, constantly stirring, until browned and cooked through. Remove the chicken to a plate and set aside

 
Add the zucchini, bell pepper strips, corn, and garlic to the skillet. Season with salt and pepper and sprinkle 1 1/2 teaspoons of taco seasoning over the vegetables.  Stir to combine.  Cook, stirring frequently, until the zucchini and the bell peppers are tender crisp, 4-5 minutes.  

Return the chicken and any accumulated juices back to the skillet.   Add the lime juice and toss to cover the mixture.  Remove from heat and add the chopped cilantro.  Serve.   

adapted from:  Barefeet In the Kitchen

Irish Flag Salad

A light and refreshing seasonal crossover salad from Winter in to Spring that just happens to be the color of the Irish flag!

Irish Flag Salad

I didn't get this posted before St. Patrick's Day but no matter.  This salad isn't actually Irish but it's pretty, and it boasts the colors of the Irish flag!  Wonderfully sweet pears and segments of juicy oranges sit on a bed of spinach and are studded with bits of feta cheese and chopped pistachios, all doused with a sweet citrus vinaigrette.   

This is the perfect accompaniment to grilled chicken, fish, or steaks.  Add in some protein and you will also have a hearty main dish salad.  Enjoy the flavors of this salad as pears and oranges are so light and refreshing and they go perfectly together.  Then there's a little feta for some bite and pistachios for a little crunch.  Throw in a little red onion if you like to bring a more savory note.  This is one delicious salad!

What Ingredients do I need?

• spinach
• Anjou pear
• Cara Cara oranges
• feta cheese
• pistachios
• basil
• olive oil
• lemon
• honey
• white wine vinegar

Substitutions and Variations

• Use any pear you would like
• Use navel instead of Cara Cara oranges
• Use canned mandarin oranges instead of fresh
• Use a spring mix or romaine instead of spinach
• Goat cheese instead of feta
• Almonds or walnuts instead of pistachios
• Add grilled chicken or fish for a main entree salad
• Use a poppyseed or your favorite light vinaigrette

Kitchen Tips and Notes

- Leave the peel on the pear for texture and color

- Supreme the orange, which is a technique to cut away the membranes to create beautiful slices. Slice off the end piece of the orange then slice off the peel and the white pith by following the sphere of the orange down the sides. Set it on it's side and cut along the side of a membrane toward the center. Then slice along the adjacent membrane until the cuts meet releasing the segment.

- Use in season fresh ingredients for the best flavor
- A mild feta cheese is best for subtle flavor
- Adding crunch to the salad gives it texture
- Any sweet dressing would go with this salad

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Irish Flag Salad

Serves 4

2 Cara Cara oranges, Supreme into segments

1 D'Anjou Pear, cored and thinly sliced

4 large handfuls of spinach

1/3 cup feta cheese, crumbled

1/4 cup pistachios, chopped

1/4 cup basil, torn into pieces

Dressing:

3 Tablespoons olive oil

2 Tablespoons orange juice

1 Tablespoon lemon juice

1 teaspoon honey

1 teaspoon white wine vinegar

salt & pepper to taste

In a large salad bowl, layer spinach, pears and oranges, feta cheese, pistachio, and basil. 

In a small bowl, whisk together dressing ingredients.  Drizzle over the salad, toss and serve.