Published September 1, 2009. From Cook's Illustrated.
After some initial tests, we figured out how to make a steak tips with gravy recipe in one skillet. Relatively inexpensive sirloin tips, with plentiful internal marbling for tenderness, proved ideal. We added dried porcini to our steak tip recipe for extra mushroom flavor and used the moisture from deeply browned mushrooms and onions to make a delicious sauce. A sprinkle of flour thickened our rich, lump-free gravy, and minced garlic and woodsy thyme finished the sauce in our steak tip recipe.
Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. Our preferred brand of beef broth is Pacific. Serve over rice or egg noodles.
Dear Friend,
These days, it’s pretty easy to get free recipes on the Internet. I’m sure a search for “roast chicken recipe” will turn up thousands and thousands. But, as with so much on the web, you should tread lightly if you don’t know the source.
In America’s Test Kitchen, our motto is, “Recipes that Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.”
CooksIllustrated.com is the only place you can find not only 20 years' worth of our foolproof recipes, but also objective ratings of cookware, and blind taste tests for hundreds of everyday supermarket ingredients (hey, without the proper ingredients and equipment you can still run into problems — no matter how good the recipe).
Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksIllustrated.com will quickly become an invaluable resource for everything from quick, weeknight suppers to huge, holiday feasts for family and friends.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
