Grilled Sirloin Tip Steaks with Shallot Butter
Juicy and packed full of beefy flavor, grilled sirloin tip steaks topped with an amazing herb and shallot compound are an easy weeknight dinner which won't heat up your house.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 1 1/2 lb sirloin tips strips, or flap meat steak cut into 4-5 strips
- kosher salt and black pepper
- 1 stick (8 tbsp) unsalted butter, softened
- 1 tbsp butter
- 1 medium shallot, minced
- 1 clove garlic, minced
- 2 tbsp chopped fresh herbs: mix of parsley, chives, and thyme
- 1/2 tsp kosher salt
Preheat grill. Liberally salt and pepper sirloin tips and let them sit on the counter while the grill heats.
Once the grill is hot, place the sirloin tips on the grill and cook them on high, uncovered, turning every few minutes. When the tips are well browned and read at about 140F on a thermometer (pink but not red in the center) take them off the heat to rest for 3-4 minutes.
Slice the sirloin tips against the grain into bite-pieces. Serve with the shallot butter.
Melt the tablespoon of butter over medium-low heat in a small skillet. Once it is sizzling, add the shallots and garlic. Saute for 3-4 minutes. Transfer the mixture to a medium bowl and let cool for a few minutes.
Add the softened butter, herbs, and salt to the bowl with the shallots. Mix it all together. Either transfer the butter to tub for the table or shaped it into a log.
- Softening Butter: To soften butter quickly, cut it into 8 pieces and spread them out a bit. This will allow each piece to warm up. Also, unsalted butter softens faster than salted.
- Shaping the Butter into a Log: To shape the butter into a log, transfer the butter to a piece of wax paper, spooning it out so it is in a rough log shape. Then bring the wax paper over the top and tuck it under the edge of the log. Using a ruler or the edge of a baking sheet, press the wax paper up against the log using pressure to squeeze it into a smooth shape. (You can use parchment paper or plastic wrap in place of the wax paper.)
- Grilled Broccoli: Chop 1 pound of broccoli into bite-sized florets. Toss with olive oil and salt (a little garlic powder is nice too). Place into a grill basket (I like this wire mesh one.) and put it on the grill to the side. Stir occasionally as you grill the meat. If the broccoli is not done enough to your liking when the meat is done, reduce the heat on the grill to medium, cover the grill, and let the broccoli cook for 2-3 minutes more. Keep a close eye so the broccoli doesn't burn.
- Leftover Butter: This recipe makes more than enough butter for dinner. Use the remaining butter on other grilled meats, on bread, and on grilled or roasted vegetables. The butter lasts for 1 week in the refrigerator and 3 months in the freezer. (To freeze - slice or scoop out tbsp sized amounts and freeze them separately, then put them in a sealed bag.)
- Calories: Calories are an estimate. Calorie counts are for the steak and butter only and assume 1 tablespoon of butter per person.