Seared Sirloin Tips with Red Wine Pan Juices and Anchovy Butter
- 2 tablespoons vegetable oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 2 anchovies, rinsed and chopped
- 1 cup dry red wine
- 4 bay leaves
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon chopped fresh thyme
- 1½ to 2 pounds sirloin tips (depending on appetite)
- Kosher salt
- 2 to 4 tablespoons vegetable oil
- 2 tablespoons water
- ½ teaspoon red wine vinegar
- 2 tablespoons unsalted butter
- Freshly ground black pepper (optional)
- 1 recipe Anchovy Butter
Instructions:
Sirloin tip steaks are cut, as their name suggests, from the bottom tip of the sirloin. They’re a moderately priced cut of meat with a great sink-your-teeth-into this texture and beefy flavor that takes well to marinating and pan-searing or grilling.
- To make the marinade, heat 2 tablespoons vegetable oil with the shallots and garlic in a sauté pan over medium heat and cook until they are tender and aromatic, 2 to 3 minutes. Add the anchovies and red wine. Bring to a boil, then lower the heat and simmer for 2 minutes. Remove from the heat and allow to cool.
- Place the meat in a nonreactive container or a couple of large resealable plastic freezer bags. Add the bay leaves, cracked black pepper, and thyme to the marinade. Pour the marinade over the meat. Make sure the meat is completely covered. Cover (or seal the bags) and marinate in the refrigerator for at least 3 hours and up to 12 hours, turning occasionally.
- Remove the sirloin tips from the marinade and pat dry. Do not discard the marinade. Sprinkle the meat on both sides with salt.
- Heat 2 tablespoons of the vegetable oil in a large sauté pan over high heat. If the tips won’t fit comfortably in the pan without touching, use a second pan and another 2 tablespoons oil. Add the tips and sear on each side, turning once. The tips will get a nice brown crust as they cook. After they’ve had a chance to sear for 2 to 3 minutes on each side (less, if you want them rare), check them for doneness with an instant-read digital thermometer. Remove them at 126°F for medium-rare. Transfer the tips to a platter and cover loosely with aluminum foil while you make the sauce.
- Add the reserved marinade and the water to the pan. (If you cooked the meat in two pans, just use one of them to make the sauce.) Bring to a boil, then lower the heat and let simmer for 4 minutes. Remove the pan from the heat, add the vinegar, and whisk in the butter. Taste and adjust the seasoning as necessary.
- Pour the sauce over the tips. Dot the meat in three or four places with a tablespoon of the anchovy butter, if using. Serve immediately, offering additional anchovy butter on the side.