Name: Air-Fryer Roasted Steak Tips with Tomatoes and Gorgonzola
Total time: 30 min
Ingredients: 2 teaspoons red wine vinegar; ½ teaspoon Dijon mustard; ½ teaspoon table salt , divided; ½ teaspoon ground black pepper , divided; 1 small shallot , sliced thin; 8–12 ounces sirloin steak tips , trimmed and cut into 2-inch pieces; 4 teaspoons extra-virgin olive oil , divided; 1 tablespoon chopped fresh parsley; 1 pound mixed tomato , cored; 2 tablespoons crumbled Gorgonzola cheese

Why This Recipe Works

Steak tips roasted in the appliance quickly yield lean, tender meat with rich flavor and fabulous color. Eight to 12 ounces of steak tips, cut into 2-inch pieces, fit easily in the chamber but there is room for up to 1½ pounds. Seasoning the steak with salt and pepper allowed its beefiness to shine. We coated the meat with a little oil to keep it from drying out in the high heat. As the steak rested (to allow its juices to distribute evenly and to relax the meat), we made a salad with tomatoes, tangy dressing, and a sprinkle of Gorgonzola.

Before You Begin

Sirloin steak tips, also called flap meat, are sold as whole steaks, strips, and cubes. To ensure uniform pieces, we prefer to purchase whole steak tips and cut them ourselves. If only strips are available, look for relatively even, 1-inch-thick pieces, and cut them into 2-inch lengths. For the best results, use peak-of-the-season tomatoes. This recipe can be easily doubled.

Instructions

Whisk vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper together in small bowl; stir in shallot and set aside.

Toss steak tips with 1 teaspoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Arrange steak tips in air-fryer basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until steak tips are lightly browned and register 130 to 135 degrees (for medium), 12 to 18 minutes, flipping and rotating steak tips halfway through cooking.

Transfer steak tips to plate, tent with aluminum foil, and let rest for 5 minutes. Meanwhile, whisk parsley and remaining 1 tablespoon oil into vinegar mixture. Halve or quarter small tomatoes, cut medium tomatoes into ½-inch wedges, and slice large tomatoes ¼ inch thick. Arrange tomatoes attractively on serving platter, spoon dressing over top, and sprinkle with Gorgonzola. Serve steak tips with tomato salad.