I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.

What to do with them? Ideas?

On Thu, 14 Mar 2013 22:14:22 -0700, "Paul M. Cook" >
wrote:

> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>
> What to do with them? Ideas?
>
First thing that pops into my mind? Stroganoff (not that I make it
myself more than once every quarter of a century). I'd probably make
something like Mongolian Beef or beef enchiladas.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 14 Mar 2013 22:14:22 -0700, "Paul M. Cook" >
> wrote:
>
>> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>>
>> What to do with them? Ideas?
>>
> First thing that pops into my mind? Stroganoff (not that I make it
> myself more than once every quarter of a century). I'd probably make
> something like Mongolian Beef or beef enchiladas.
>

Yeah, Mongolian beef would rock. I'll put that in my list.

On Mar 15, 1:14*am, "Paul M. Cook" > wrote:
> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>
> What to do with them? *Ideas?

I would have said; some type of moist head cookery. I googled, and
found something that's different, and looks like it might be a class
act.
This is also a moist heat cooking method, but not a stew, or the
typical swiss steak etc.
http://www.grouprecipes.com/64211/me...tip-steak.html

In article >,
"Paul M. Cook" > wrote:

> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>
> What to do with them? Ideas?

If they aren't uniformly thick, whack them roughly evenly uniform with a
mallet and marinate them in 1/4 cup soy sauce, 1/4 cup water and two
crushed cloves of garlic for a day or two. Quick fry them with a small
amount of oil in a pan and serve the result over white rice with
possibly something else you'd like to go with a garlic steak and rice.
A six ounce steak won't require a mallet. A six ounce lump of meat might
need squashing.

leo

"Leonard Blaisdell" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>>
>> What to do with them? Ideas?
>
> If they aren't uniformly thick, whack them roughly evenly uniform with a
> mallet and marinate them in 1/4 cup soy sauce, 1/4 cup water and two
> crushed cloves of garlic for a day or two. Quick fry them with a small
> amount of oil in a pan and serve the result over white rice with
> possibly something else you'd like to go with a garlic steak and rice.
> A six ounce steak won't require a mallet. A six ounce lump of meat might
> need squashing.
>

I took SFs idea and am making Mongolian beef with 3 of the steaks tomorrow.

I like this idea. Seems tantalizing. And I have the ingredients.

"A Moose in Love" > wrote in message
...
On Mar 15, 1:14 am, "Paul M. Cook" > wrote:
> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>
> What to do with them? Ideas?

I would have said; some type of moist head cookery. I googled, and
found something that's different, and looks like it might be a class
act.
This is also a moist heat cooking method, but not a stew, or the
typical swiss steak etc.
http://www.grouprecipes.com/64211/me...tip-steak.html


I can imagine it would be soft as butter. After making Alton Brown's pot
roast in a tin foil pouch I am sold on the technique. I have more steaks in
the freezer. I'll probably try this. Seems a "inferior" grade of beef
would be better though for a long and slow cook. These steaks were a gift
but I wan to to do them right.

"Paul M. Cook" wrote:
>
> > I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
> >
> > What to do with them? Ideas?

Allow me to be the difficult RFC citizen here and say.....If I didn't know
what to do with them, I wouldn't have bought them in the first place. heheh

G.

On Mar 16, 11:14*am, Gary > wrote:
> * "Paul M. Cook" wrote:
>
>.If I didn't know
> what to do with them, I wouldn't have bought them in the first place. *heheh
>
> G.

" These steaks were a gift but I wan to to do them right."

On Sat, 16 Mar 2013 09:37:54 -0700 (PDT), Thomas >
wrote:

>On Mar 16, 11:14*am, Gary > wrote:
>> * "Paul M. Cook" wrote:
>>
>>.If I didn't know
>> what to do with them, I wouldn't have bought them in the first place. *heheh
>>
>> G.
>
>" These steaks were a gift but I wan to to do them right."

This is as simple as it gets:
http://www.finecooking.com/recipes/p...vy-butter.aspx
You can grind it, makes great rare chopped steak too.

Are they guaranteed too chewy to grill? I never intentionally bought that cut but most of the Omaha steak goods tend toward being more tender than grocery store stuff. I have had excellent results in grilling CAB Chuck steaks. Looks like that would be tougher than a chunk of sirloin of the same grade. I love Carne Guisada which is a great place to use tough meat. That just a Tex Mex style brown stew with no veggies cept tomatoes and onions and served on a flour tort by some..other just eat it with a fork and spoon. South Texas version of beef tips in brown gravy..lol. I posted a grand prize winning recipe for the stuff just the other day. Holler if you want to try it but cant find it or something or maybe you already have a standard recipe. Its hard to say..lol.

"Gary" > wrote in message ...
>
> "Paul M. Cook" wrote:
>>
>> > I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>> >
>> > What to do with them? Ideas?
>
> Allow me to be the difficult RFC citizen here and say.....If I didn't know
> what to do with them, I wouldn't have bought them in the first place.
> heheh
>

My mother sent them to me for my birthday.

"Paul M. Cook" wrote:
>
> "Gary" > wrote in message ...
> >
> > "Paul M. Cook" wrote:
> >>
> >> > I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
> >> >
> >> > What to do with them? Ideas?
> >
> > Allow me to be the difficult RFC citizen here and say.....If I didn't know
> > what to do with them, I wouldn't have bought them in the first place.
> > heheh
> >
>
> My mother sent them to me for my birthday.

Well then.....Happy Birthday, Paul! :-D
As far as sirloin tips? They make great tasting burgers if you have a meat
grinder. Other than that, I would just cook them with mushrooms and onions.

G.

On 3/16/2013 11:14 AM, Gary wrote:
>
> "Paul M. Cook" wrote:
>>
>>> I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>>>
>>> What to do with them? Ideas?
>
> Allow me to be the difficult RFC citizen here and say.....If I didn't know
> what to do with them, I wouldn't have bought them in the first place. heheh
>
> G.
>
Same here. Or at least I'd have looked for ways to use them before
buying them.

Jill

"Gary" > wrote in message ...
> "Paul M. Cook" wrote:
>>
>> "Gary" > wrote in message
>> ...
>> >
>> > "Paul M. Cook" wrote:
>> >>
>> >> > I have 6 6 ounce sirloin tips from Omaha Steaks in the fridge.
>> >> >
>> >> > What to do with them? Ideas?
>> >
>> > Allow me to be the difficult RFC citizen here and say.....If I didn't
>> > know
>> > what to do with them, I wouldn't have bought them in the first place.
>> > heheh
>> >
>>
>> My mother sent them to me for my birthday.
>
> Well then.....Happy Birthday, Paul! :-D
> As far as sirloin tips? They make great tasting burgers if you have a meat
> grinder. Other than that, I would just cook them with mushrooms and
> onions.
>

Well I also got some NY strip steaks, some tenderloins, crab cakes and
stuffed sole.

I made Mongolian beef last night. Turned out great.

On Sun, 17 Mar 2013 09:55:20 -0700, "Paul M. Cook" >
wrote:

> I made Mongolian beef last night. Turned out great.

Great!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 17 Mar 2013 09:55:20 -0700, "Paul M. Cook" >
> wrote:
>
>> I made Mongolian beef last night. Turned out great.
>
> Great!

Yeah it was a good idea. I made the P F Chang's recipe. Turned out great.
Just the right crispiness to the meat and velvety softness under that. I
only used 3 tablespoons of brown sugar rather than 3/4 cup and it was none
the worse for it.

http://www.food.com/recipe/p-f-chang...ian-beef-66121

bigwheel wrote:
>Brooklyn1 Wrote:
>> On Sat, 16 Mar 2013 09:37:54 -0700 (PDT), Thomas
>> wrote:
>> -
>> On Mar 16, 11:14*am, Gary wrote:-
>> * "Paul M. Cook" wrote:
>>
>> .If I didn't know
>> what to do with them, I wouldn't have bought them in the first place.
>>
>> " These steaks were a gift but I wan to to do them right."-
>>
>> This is as simple as it gets:
>> 'Pan-Seared Steak with Caper-Anchovy Butter - Fine Cooking Recipes,
>> Techniques and Tips' (http://tinyurl.com/bbo474a)
>> You can grind it, makes great rare chopped steak too.
>
>Are they guaranteed too chewy to grill?

Grinding tenderizes any meat... what cuts do you think goes into that
pre ground mystery meat you buy at the stoopidmarket... the toughest
sinewiest, grisliest cuts the butcher can find.

Well sure cant argue grinding makes meat tender. You might want to get a patent on that good idea..lol. I know what goes in the hamburger meat. They caught Tom Thumb/Safeway spiking it up with a little pork and barnyard avian action a few years back. That was for the ground beef. Now not sure what they could use to augment ground chicken. I am leaning towards Possum. Thats just another white meat ya know?