1990s Recipes + Menus
Sirloin Tip Steaks With Horseradish Butter Sauce
Serves4
- Active Time:15 min
- Start to Finish:15 min
November 1999
These steaks would be great served with the endive salad. Tip steak is from the round, which is a tougher muscle and has less marbling than other cuts of beef. It should be cooked rare to medium-rare for maximum flavor and juiciness.
- 2 (1-inch-thick) sirloin tip steaks (2 lb total)
- 1 tablespoon vegetable oil
- 1/2 stick unsalted butter
- 3 1/2 tablespoons drained bottled horseradish
- 1 teaspoon Worcestershire sauce
-
Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.
- Keywords
- alix palley,
- beef,
- horseradish
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