Sirloin Tips with Steakhouse Creamed Spinach
By America's Test KitchenPublished on October 27, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces5 teaspoons vegetable oil 2 shallots, sliced thin1 tablespoon all-purpose flour 2 garlic cloves, minced⅛ teaspoon ground nutmeg 1 ¾ cups whole milk 20 ounces frozen spinach, thawed and squeezed dry1 ounce Parmesan cheese, grated (½ cup)¼ teaspoon table salt ¼ teaspoon black pepper
Instructions
- Pat steak tips dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 6 to 8 minutes. Transfer to plate and tent with foil.
- Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add shallots and cook until softened, about 2 minutes. Add flour, garlic, and nutmeg and cook until flour is golden and garlic is fragrant, about 30 seconds. Whisk in milk and bring to simmer. Cook, stirring constantly, until thickened, about 3 minutes.
- Stir in spinach, 1/4 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, about 2 minutes. Transfer to serving bowl and sprinkle with remaining ¼ cup Parmesan. Serve creamed spinach with steak tips.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
5 teaspoons vegetable oil
2 shallots, sliced thin
1 tablespoon all-purpose flour
2 garlic cloves, minced
⅛ teaspoon ground nutmeg
1 ¾ cups whole milk
20 ounces frozen spinach, thawed and squeezed dry
1 ounce Parmesan cheese, grated (½ cup)
¼ teaspoon table salt
¼ teaspoon black pepper
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
5 teaspoons vegetable oil
2 shallots, sliced thin
1 tablespoon all-purpose flour
2 garlic cloves, minced
⅛ teaspoon ground nutmeg
1 ¾ cups whole milk
20 ounces frozen spinach, thawed and squeezed dry
1 ounce Parmesan cheese, grated (½ cup)
¼ teaspoon table salt
¼ teaspoon black pepper
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
5 teaspoons vegetable oil
2 shallots, sliced thin
1 tablespoon all-purpose flour
2 garlic cloves, minced
⅛ teaspoon ground nutmeg
1 ¾ cups whole milk
20 ounces frozen spinach, thawed and squeezed dry
1 ounce Parmesan cheese, grated (½ cup)
¼ teaspoon table salt
¼ teaspoon black pepper
Why This Recipe Works
Starting with frozen spinach streamlines the prep for creamed spinach. We skip the heavy cream in favor of a light béchamel flavored with garlic, shallots, and a hint of nutmeg. Sirloin steak tips are often sold as flap meat.
Instructions
- Pat steak tips dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 6 to 8 minutes. Transfer to plate and tent with foil.
- Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add shallots and cook until softened, about 2 minutes. Add flour, garlic, and nutmeg and cook until flour is golden and garlic is fragrant, about 30 seconds. Whisk in milk and bring to simmer. Cook, stirring constantly, until thickened, about 3 minutes.
- Stir in spinach, 1/4 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, about 2 minutes. Transfer to serving bowl and sprinkle with remaining ¼ cup Parmesan. Serve creamed spinach with steak tips.
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