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

"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.

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.

"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.

"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 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