Deglazing the pan with red wine vinegar, red wine, beef broth, or apple cider vinegar helps incorporate all the rich, meaty flavors of cooking the sirloin into the rest of the dish.
The acidity of the red wine vinegar helps lift the browned bits in the pan to mix with the juices and fat to make a rich sauce. It makes a world of difference in taste!
WHAT VARIATIONS CAN I MAKE TO THIS RECIPE?
- Change the color of the peppers to the ones you like best.
- Yellow onion or red onion will work just as well as the white onion that I have used in this recipe.
- Add mushrooms to this dish. There’s no denying that mushrooms and steak go together like peanut butter and jelly!
- Red wine, beef broth, or another type of vinegar can be used to deglaze the pan.
- Prepare a plate of Asian-inspired beef tips using ingredients like coconut aminos, sesame oil, and fresh ginger.
- Prepare a Mexican-inspired dish of beef tips using ingredients like ground cumin, chili powder, paprika, oregano, and a squeeze of fresh lime juice.
Veal Tips and Peppers
- Place steak at least 30 minutes before cooking to bring it to room temperature. Cut into small pieces and sprinkle with salt and pepper.
- In a cast iron skillet, heat the olive oil and butter over medium heat until the skillet is hot. Add meat chunks, working in batches to prevent clumping, and sear over medium-high heat. Mix just enough to brown on all sides, then remove from pan.
- Add the red wine vinegar to the pan to deglaze the pan. Add the Worcestershire sauce and simmer for 30 seconds to reduce the sauce.
- Add the diced onions and bell peppers to the pan, as well as the garlic and Italian seasoning. Sauté over medium heat for 5-8 minutes, until the onions have softened and the peppers are crisp-tender.
- Return steak to skillet and heat through.
- Garnish with a sprinkling of fresh herbs, if desired, and serve immediately.
Don’t forget to pack your leftovers for lunch! We love these lunch boxes!
