I love recipes that can be utilized in more than one manner. Way back in my restaurant days this was one of our most popular appetizers; it was served with creamy horseradish and béarnaise sauce. As it was one of the few beef items we were allowed as an employee meal, we found several creative uses for the tasty tidbits. They are excellent over Caesar salad, fettuccine Alfredo, and penne with pesto. Run your exhaust fan while cooking, as this dish may create smoke without careful monitoring.
Blackened Beef Tips
- 1 lb sirloin tips steak
- 1/4 cup Cajun seasoning (this is approximate)
- 2 – 3 TBSP butter
- flour (optional)
Cut the sirloin tip steak into cubes between 1/2″ and 1″ in size.
Heat a heavy skillet (cast iron if you have one) over med-high heat. While the skillet is heating toss or roll the cubes of steak in the Cajun seasoning. If you want a milder version cut the seasoning with flour. If you are using a small skillet divide your batch in half, use half the butter with each batch, otherwise, it will cook off too soon.
Add the butter to the skillet, lift the skillet off the heat and tip the pan from side to side, front and back, to coat the bottom. Return the pan to the heat and immediately add the beef. Quickly stir the beef for a few seconds. Then allow the meat to cook for two minutes.
Stir and cook an additional two minutes.
[product id=24506]The beef should be medium rare and tender, Chef Paul Prudhomme’s Redfish Magic is my favorite blackening seasoning mix.
Serve and enjoy.