Dinner: Sirloin with Peppers and Onions, Acorn Squash and Potato

Every once in a while I get in the mood for sirloin steak tips. Typically we make them on the grill or under the broiler but after experimenting with steak tips in the oven I’ve found I quite ebecause usually that means a tough piece of meat. But that’s not the case with the steak tips. I’ve been blessed with my parents ability of throwing flavors together and having it work — so that’s typically what I do with these tips.

I trim the excess fat off the sirloin and cut it up into chunks and bite size pieces. I add these pieces of meat to a baking dish with sliced peppers and onions. Then the magic happens. I season the dish up with a little black pepper, salt, McCormick steak seasoning, Trader Joe’s 21 Season Salute, minced garlic, a splash of teriyaki sauce, a splash of mild BBQ sauce, and a small glob of Texas Steak Marinade. I mix everything together and bake in a 350 degree oven for about 20-25 minutes (depending on how well my steak is cooking). All the flavors combine and make a tasty “gravy” and the meat is very soft with that classic “melt in your mouth” texture. I don’t have the measurements because I truthfully don’t measure them out I eyeball it — but I’ll develop this into a recipe soon because it’s definitely worth trying.
I like to serve this up with potato and a vegetable. This time I went with my classic baked potato (which I conveniently cooked in the microwave to make it simple) and paired it with a half of acorn squash. You can find my super simple acorn squash recipe here.

The entire meal – as pictured, was only 9 points plus! 5.5 oz potato, 3 oz sirloin with peppers and onions and 1 acorn squash. Filling, delicious and utterly worth it.

QUESTION:What is one of your favorite repeat meals?

Steak Tip Salad

All year round, Steak Tip Salad is my “go to” food whenever we are having steak.  I also order steak tip salad while out at restaurants, because it’s a nice twist from the normal (and occasionally boring) grilled chicken salad.  Sirloin is very flavorful and I find even with it on a plain ole garden salad, it gives it such a new and different flavor.  Sometimes when I’m feeling “fancy” I add feta cheese to it – in that instance I don’t need salad dressing because it’s flavorful enough with the 2 extra added toppings.
This particular dinner consisted of a tossed salad (lettuce, tomato, red onion, carrots and cucumbers) alongside 3 ounces of grilled sirloin steak tips with some grilled onions.  I topped it with 2 tablespoons of fat free poppyseed dressing.  My entire dinner was a delicious 6 points plus values!
Here’s a little tip I use while eating out.  In my mind I know the points plus values for a 3 ounce serving of sirloin (as well as grilled chicken) – so my trick is, when ordering out, I’ll ask the waiter how many ounces the meat is cooked (not raw). This way, even without a scale, I can figure out the points that way instead of trying to judge how many ounces visually, while failing miserably (because I have portion distortion).
Do you like steak tip salad?