Steak Tips with Red Wine–Shallot Sauce and Broccoli Rabe
By America's Test KitchenPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds broccoli rabe, trimmed¼ cup vegetable oil, divided1 teaspoon table salt, divided½ teaspoon pepper, divided2 pounds flap meat steak, trimmed and cut with grain into 4 equal strips1 shallot, minced1 tablespoon tomato paste ¼ cup red wine ½ cup beef broth 2 teaspoons Worcestershire sauce 2 tablespoons unsalted butter, cut into ½-inch pieces
Before You Begin
Flap meat is often sold as sirloin steak tips; it's best to buy a single steak and cut it yourself.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss broccoli rabe, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until tender, about 10 minutes.
- Meanwhile, pat beef dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add beef and cook until browned all over and meat registers 125 degrees (for medium-rare), about 12 minutes. Transfer beef to carving board and tent with aluminum foil. Let rest for 5 minutes.
- Reduce heat to medium and add shallot and tomato paste to now-empty skillet. Cook until tomato paste is rust-colored and fragrant, about 1 minute. Whisk in wine and cook until nearly evaporated, about 1 minute. Add broth and Worcestershire and simmer until reduced to ⅓ cup, about 3 minutes. Off heat, whisk in butter until incorporated. Slice beef against grain ¼ inch thick. Serve with broccoli rabe and sauce.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds broccoli rabe, trimmed
¼ cup vegetable oil, divided
1 teaspoon table salt, divided
½ teaspoon pepper, divided
2 pounds flap meat steak, trimmed and cut with grain into 4 equal strips
1 shallot, minced
1 tablespoon tomato paste
¼ cup red wine
½ cup beef broth
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter, cut into ½-inch pieces
Ingredients
1 ½ pounds broccoli rabe, trimmed
¼ cup vegetable oil, divided
1 teaspoon table salt, divided
½ teaspoon pepper, divided
2 pounds flap meat steak, trimmed and cut with grain into 4 equal strips
1 shallot, minced
1 tablespoon tomato paste
¼ cup red wine
½ cup beef broth
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter, cut into ½-inch pieces
Ingredients
1 ½ pounds broccoli rabe, trimmed
¼ cup vegetable oil, divided
1 teaspoon table salt, divided
½ teaspoon pepper, divided
2 pounds flap meat steak, trimmed and cut with grain into 4 equal strips
1 shallot, minced
1 tablespoon tomato paste
¼ cup red wine
½ cup beef broth
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter, cut into ½-inch pieces
Why This Recipe Works
Cutting the flap meat into four strips speeds up the cooking and allows for better browning.
Before You Begin
Flap meat is often sold as sirloin steak tips; it's best to buy a single steak and cut it yourself.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss broccoli rabe, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until tender, about 10 minutes.
- Meanwhile, pat beef dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add beef and cook until browned all over and meat registers 125 degrees (for medium-rare), about 12 minutes. Transfer beef to carving board and tent with aluminum foil. Let rest for 5 minutes.
- Reduce heat to medium and add shallot and tomato paste to now-empty skillet. Cook until tomato paste is rust-colored and fragrant, about 1 minute. Whisk in wine and cook until nearly evaporated, about 1 minute. Add broth and Worcestershire and simmer until reduced to ⅓ cup, about 3 minutes. Off heat, whisk in butter until incorporated. Slice beef against grain ¼ inch thick. Serve with broccoli rabe and sauce.
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