Mexican Sirloin Tips 3 Ways

I just love it when you can make one main item and use it for multiple meals just by adding some different sides. In the case of these organic sirloin steaks, I sliced them up thin and made the meat stretch. We were able to use them for 3 different meals. The sirloin tips were such a huge hit that Munchkin asked to have them again rather than having steak for father’s day.

Ingredients:

• 1 steak per person (more if you need extra left-overs)
• sea salt (I use a sea salt grinder)
• pepper (I use a pepper grinder)
• cumin

Directions:

1. Heat up cast iron skillet over medium high heat.
2. Trim the fat off the steaks and then slice thinly into strips.
3. Place on sizzling hot skillet and season according to your family’s taste. (For 3 steaks, I used approximately 1 1/2 tsp. cumin and salted and peppered the steak liberally.)
4. Cook until still pink on the inside. You do not want to overcook these as they will get tough. Take off heat and set aside to allow to rest. They will continue to cook a little and the juices will spread throughout the meat.
5. See serving suggestions below.

Serving suggestions:

• Serve your Mexican sirloin tips with some dill roasted potatoes and veggie of your choice for a simple, yet delicious meal. For this option, I added a little more pepper to the steak, so it was more like a pepper steak.
• Serve your Mexican sirloin tips with lightly sauteed onions and peppers in a warmed corn tortilla shell. Add your favorite taco ingredients or leave as is for a more authentic Mexican dish.
• Serve your leftover Mexican sirloin tips, onions, and peppers over a nice bed of lettuce. Top with some vine-rip tomatoes, freshly shredded cheese, and sour cream and/or guacamole for a light, yet filling lunch.
• Serve your Mexican sirloin tips with a baked potato or twice baked potato and a small salad.
• Serve your Mexican sirloin tips in a large brown rice tortilla. To make the meat stretch, add mixed beans and a variety of fresh cut veggies. Add cheese, salsa, sour cream and/or guacamole, if desired.

This recipe is featured in The Christian Home Magazine Issue 68.