This kid-friendly recipe is a great way serve a fast and easy dinner. This recipe uses Sirloin steak, which is cut from the rear back part of the animal. The sirloin is actually divided into two types of steak:
- Top Sirloin Steak – the most prized and more tender portion – usually sold as “top sirloin steak”
- Bottom Sirloin Steak – less tender and much larger – usually sold as “sirloin steak”
1 pound sirloin steak (trimmed well) or pre-cut beef tips
Kosher salt and fresh ground black pepper
- Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces.
- Sprinkle generously with kosher salt and freshly ground pepper, and thoroughly coat.
- Turn on your ventilation fan and heat skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and get very brown.
- Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan. Don’t stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side.
- Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned.
- Cook for another 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
- Remove the meat to a clean plate.
- Add a little more butter to the pan and repeat the cooking process with the next batch.
- After all the meat is nicely browned and removed to the plate, pour the browned/blackened butter all over the meat.
Food Mingle Blog Alternatives and Substitutions:
- Get the pan as hot as possible. It will fill the kitchen with smoke, so be sure to use your fan, and open a window.
- Cut the steak into equal size bites – this will keep ensure even cooking.
Source: http://www.foodnetwork.com, Recipe courtesy of Ree Drummond, Show: The Pioneer Woman,
Episode: Kidswap Sleepover