Ingredients
1 tsp. dry mustard
1 tsp. light brown sugar
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. ground ginger
1/2 tsp. sweet paprika
Kosher salt
1-1/2 lb. sirloin tip steaks, 3/4 to 1 inch thick
1/2 lb. fresh mushrooms, preferably a mix of half shiitakes and half cremini
2 Tbs. olive oil or vegetable oil
2 Tbs. unsalted butter
4 scallions, thinly sliced, white and light green parts separated from dark green parts (save both)
1 cup dark ale or porter beer (suchasBecks Dark)
2 tsp. Worcestershire sauce
Fine Cooking
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1 tsp. light brown sugar
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. ground ginger
1/2 tsp. sweet paprika
Kosher salt
1-1/2 lb. sirloin tip steaks, 3/4 to 1 inch thick
1/2 lb. fresh mushrooms, preferably a mix of half shiitakes and half cremini
2 Tbs. olive oil or vegetable oil
2 Tbs. unsalted butter
4 scallions, thinly sliced, white and light green parts separated from dark green parts (save both)
1 cup dark ale or porter beer (suchasBecks Dark)
2 tsp. Worcestershire sauce
Description
Sirloin Tips Are A Great Choice For A Quick Braise, As They’re Full Of Flavor And Will Have A Pleasantly Chewy Texture After 20 Minutes Of Cooking (further Cooking Would Toughen Them). Some Grocers Mistakenly Label Tri-tip Steak As Sirloin Tips. You’l
Fine Cooking
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