Sirloin Tip steaks are a somewhat more inexpensive cut of steak that can be prepared straight-up (if done right) but that also lend themselves to marinading or simmering/slow-cooking.
Today we are going to look at a way to make this cut in a Dutch Oven or large saucepan, that not only produces a steak that is incredibly moist but that also cooks in what becomes its mushroom gravy.
First, you need to take out your steaks and season them on both sides with salt and black pepper to taste. I like to season very liberally. Then sprinkle some flour over the steaks on both sides as well. Let the seasoned steaks stand at room temperature for 30 minutes.
In the bottom of your Dutch Oven or a large saucepan heat some olive oil over medium-high heat on the stove-top and brown the steaks for 2-4 minutes a side. Remove the steaks and set aside leaving all the juices and oil in the bottom of the Dutch Oven.
Add more olive oil if required and then add around 2 lbs. of sliced mushrooms and one medium chopped onion, season to taste with salt and pepper, and saute for around 5-7 minutes or until done to your liking.
When the mushrooms and onion are done, add the steaks back to the Dutch Oven and add enough beef stock to just cover them. To this add 1 tablespoon of Worcestershire Sauce.
Bring to a boil and then reduce heat and let them simmer for around 1 1/2 hours or until the steaks are moist. When ready they will be easy to cut with a fork! They will be that tender. This should be done covered, but with the lid slightly off at one corner or edge.
When the steaks are ready, remove them from the liquid and let them rest on a platter. To the liquid add about 1 tablespoon of flour and whisk it in until there is no clumping and the liquid has thickened.
Top the steaks with the gravy and mushrooms and serve. These go perfectly with mashed or "smashed" potatoes, rice, a rustic bread and, of course, red wine!
See also: Beef Shank Potato Carrot Dutch Oven Casserole -- Revisiting an 80's Leftover Roast Beef Recipe