Roasted Herbed Beef Tips

A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips. Use a good cut of beef for the most tender bites!

damp, lush, absolutely seasoned, and bite-sized ; these are just a few ways to describe these Roasted Herbed Beef Tips. Marinated and oven-roasted to perfection, and using the most childlike ingredients, the beef is transformed into a mouth-watering dish with numerous serving options .
Roasted Herbed Beef Tips might equitable become my go-to beef recipe. And, not only because they are pop in your mouth delicious, but besides because they are perfectly seasoned and absolutely the easiest gripe dish I ’ ve ever made ! Whatever you do, try at all costs to not overcook the kernel. even if you prefer good done beef, like I do, do not cook these past medium at the most. differently, they will become excessively bad and chewy .

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INGREDIENTS NEEDED FOR THIS RECIPE

The surveil is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

Reading: Roasted Herbed Beef Tips

Beef – I used sirloin steak for this dish, but you can use other cuts too. The key to a really good beef is one that has lots of marbling; it will keep the beef moist and tender.
Garlic – Use fresh garlic for maximum flavour!
Parsley – Fresh parsley adds lots of freshness to the dish, and it looks so pretty when roasted right on the beef.
Olive Oil – This is the base for the marinade and it helps to keep all of those marinade ingredients on the beef.
Lemon Juice – For freshness and zing!
Spices & Herbs – You will need dried oregano, dried thyme, onion powder, salt, ground black pepper, and dried red chili flakes. The chili flakes are optional!
Non-Stick Cooking Spray
Water

WHAT ARE BEEF TIPS?

In perfume, gripe tips are chunks of meat that have been cut from larger pieces. I always think of them as the pieces of meat that are trimmed away by a butcher to make a larger cut of beef count better .
normally, beef tips are cut from roasts such as sirloin or tenderloin. But, to be perfectly honest, you can find gripe tips that are the result of early cuts of beef as well. If you ’ re braising the gripe tips, you can use precisely about any cut you want. But, that same exemption can not be applied to this recipe. If you have stewing gripe, which is tough, you can try this beef tips and gravy recipe .
For this recipe, you ’ ll want to us a cut of gripe that ’ s tender such as sirloin. This will besides work with a gripe tenderloin. And, if you ’ rhenium disparate, you can even dice up that huge steak you have sitting in the electric refrigerator !
I used sirloin for two reasons. First, it ’ s a tender cut of beef that doesn ’ deoxythymidine monophosphate need a long and slow cook time for it to be tender and damp. second, it ’ second never an excessively expensive cut. I do prefer to buy a whole sirloin and cube it myself rather than buy already cook beef tips at the store .

HOW TO SERVE BEEF TIPS

These beef tips can be served in numerous ways. For exemplify, these would be great served along side mashed potatoes or a scallop potato dish. Toss them into a pita or a wrap with some fresh-cut veggies, and your condiment of option .
Add them to a dim-witted pasta salad with a fiddling olive petroleum and fresh parsley, salt, pepper, and garlic. Or, pile a few gripe tips onto your darling salad – how ’ second that for a great salad topping ! ?
I enjoy them the most when they are served alongside my Vegetable Potato Salad. The combination of potato salad and gripe has constantly been a favorite of mine. My ma used to make a slow braised barbecue version of cubed beef and serve it with potato salad. It is in my top ten list of my most favor meals .

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RECIPE TIPS & TRICKS

In this recipe, Beef Tips are cooked on a wire cooling rack. The rack is placed onto a baking sheet to catch any grease that drips. Try wrapping the baking sheet in aluminum foil to make clean up very easy!
It is vitally important to coat the wire cooling rack well with non-stick cooking spray. This does two things. It helps the beef to not stick to the rack. It also helps to make the cleaning of the rack easier too.
Once cooked, remove the beef from the oven. If you want charred bits of beef, turn on your broiler to high and wait until it has reached the temperature. Place the rack of beef tips under the broiler for about a minute to brown them up.

IT’S SO EASY TO MAKE, ANYONE CAN DO IT!

other than the sample, my favorite separate of this recipe is how easy it is to make. In a nutshell, the ingredients are whisked together and tossed with the gripe. You then set it in the electric refrigerator indeed that the beef can soak up all of those flavours .
once that ’ s done, you line the gripe cubes up on a wire cooling rack and bake them at a high temperature for 20 minutes. It in truth could not get any easier than that !
Depending on how I feel at the clock, I sometimes cut the fudge time short by a few minutes and then place the beef under a broiler to get it nice and char. Char is spirit !

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A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips. Use a good cut of beef for the most tender bites!

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Prep Time

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Cook Time

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Total Time

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Servings

Calories

293

kcal

Author

Lord Byron’s Kitchen

Ingredients

2 pounds sirloin steak cut into 1 column inch cubes
2 cloves garlic minced
1 cup finely chopped fresh parsley
¼ cup olive petroleum
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon

Read more: Million Dollar Roast Beef Tenderloin Recipe

onion powderize
1/2 teaspoon dried thyme
1/2 teaspoon strategic arms limitation talks
½ teaspoon blacken pepper
1/4 teaspoon dried crimson chili flakes, optional
Non-stick cook atomizer

Instructions

Add all ingredients, except the beef, to a mix bowl and whisk together .
Pour the mixture into a big Ziploc bag .
Add the beef and massage the bag to ensure all of the gripe is covered by the marinade concoction .
Refrigerate for at least 1 hour. (Can be left to marinate for up to 12 hours.)
Remove the beef from the refrigerator and allow to sit at room temperature for at least 10 minutes. In the meantime, preheat your oven to 400 degrees.
Line a baking sheet with parchment paper to catch the grease, and position a wire cooling rack on top. Liberally spray the cooling rack with non-stick cooking spray.
Position the cubes of beef onto the wire cooling rack, leaving a little space between each piece.
Bake for 20 minutes. Remove from oven and serve immediately.