Steakhouse Sirloin Tips
by Kara Kimbrough
3 pounds sirloin steak
1/3 cup Teriyaki or other marinade sauce
1/4 cup light brown sugar
4 tablespoons extra-virgin olive oil, plus more for pan
2 tablespoons Italian seasoning or your favorite seasoning
2-3 teaspoons minced garlic
1 teaspoon red pepper flakes
2 tablespoons steak seasoning
1 red bell pepper, sliced into thin pieces
1 green bell pepper, sliced into thin pieces
1 large sweet onion, cut into small wedges
Salt and ground black pepper to taste
Turn oven to broil on low. Cut the rinsed and dried sirloin steak into 1-inch pieces. In a separate bowl, whisk together teriyaki sauce or other marinade sauce, brown sugar, olive oil, Italian or other seasoning, minced garlic and red pepper flakes. Place into a plastic storage bag, toss to coat pieces, and refrigerate for several hours or overnight.
Following this step, remove the sirloin tips from the marinade. Do not reuse the marinade.
Add enough olive oil to a large cast iron or heavy skillet to lightly coat the surface and heat over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned or to preferred level of doneness. Season with one teaspoon of the steak seasoning; stirring to coat pieces. Move meat to a platter to rest.
Add a teaspoon or two of olive oil to the skillet and add the prepared vegetables. Season with remaining teaspoon of steak seasoning and add black pepper to taste. If vegetables start to stick, add additional olive oil. Cook for 5-6 minutes while scraping the brown bits from the bottom of the skillet. Cook until caramelized and crisp tender.
Add the sirloin beef tips back to the skillet, stir to combine with vegetables and place under the oven broiler for a few minutes until heated and slightly crispy, being careful not to burn. Remove from oven, let stand for a few minutes and serve.